Ingredients

makes about 28

　　1 pound (about 2 medium) zucchini, grated on the large holes of a box grater

　　2 1/2 teaspoons coarse salt, plus more for seasoning

　　3 large scallions, thinly sliced

　　1/4 cup finely chopped fresh dill

　　1/2 cup finely chopped fresh mint

　　3 large eggs, lightly beaten

　　1/2 cup grated Kefalotyri cheese or Pecorino Romano

　　5 tablespoons all-purpose flour

　　3 tablespoons extra-virgin olive oil

　　Tzatziki, for serving (recipe follows)

　　

Tzatziki

1 English cucumber, cut into 1 1/2 × 1/8-inch matchsticks

　　1 1/2 teaspoons coarse salt, plus more for seasoning

　　1 1/4 cups Greek yogurt or Strained Yogurt (recipe follows)

　　1 large garlic clove, minced

　　2 tablespoons white-wine vinegar

　　2 tablespoons extra-virgin olive oil

　　1/4 cup chopped fresh dill

　　Freshly ground pepper

　　(makes 2 cups)

　　

Step 1

In a colander, sprinkle the zucchini with 1 1/4 teaspoons of the salt; toss to combine, and let stand at room temperature 45 minutes. Transfer the zucchini to a clean kitchen towel; squeeze out any remaining juice.

　　

Step 2

In a large bowl, combine the zucchini, the remaining 1 1/4 teaspoons salt, and the scallions, dill, mint, eggs, and cheese. Fold in the flour until just combined.

　　

Step 3

Line a large platter or baking sheet with paper towels; set aside. In a large sauté pan, heat 2 tablespoons of the oil over medium-low heat. Using half the batter, drop heaping teaspoons directly into pan to create about 14 1 1/2-inch patties, each about 1/4 inch thick. Cook the patties, without flattening, until golden brown, about 2 minutes per side. Using a slotted spatula, transfer the zucchini fritters to the paper-towel–lined platter, and season with salt. Repeat with the remaining batter and tablespoon oil. Serve immediately with tzatziki.

　　

Tzatziki

Step 4

In a colander, sprinkle the cucumber with 1 1/2 teaspoons salt; toss to combine. Let stand at room temperature 30 minutes.

　　

Step 5

In a medium bowl, combine the cucumber, yogurt, garlic, vinegar, oil, and dill. Season with salt and pepper.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.