Lunchbreak: Zucchini Fritters

Data pix.

Chef/Owner Dimitri Dib

Six06 Café/Bar

1641 W. Chicago Ave.



Kolokithokeftedes (Zucchini Fritters) with Tzatziki

For the fritters:

2 – Zucchini

1 – Red Onion

1 - Egg

1 Cup Mint, chopped

1 Cup All Purpose Flour

1 Tsp. Salt

½ Tsp. Black Pepper

1 Tsp Baking Powder

Olive Oil, just some for the pan


Grate the zucchinis & red onion and let strain.  Add the rest of the ingredients to make batter.  Scoop batter with a tablespoon and drop into frying pan/skillet.  Olive oil temp should be 350 degrees Fahrenheit.   Let fry for 2-3 minutes each side.  Pat dry with paper towel and serve.

For Tzatziki Spread:

1 Lb. Greek Yogurt

1 Cucumber

3 Cloves Garlic

1 Tsp. Vinegar

2 Tbsp. Olive Oil

½ Tsp. Salt


Grate the cucumber and let strain.  Smash garlic cloves until paste.  Add all ingredients to the yogurt in a medium mixing bowl.  Spoon on to plate and serve with the fritters.

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