Zucchini Tzatziki Sauce Food

ZUCCHINI TZATZIKI SAUCE RECIPE

Steps:

• Grate zucchini on a box grater and squeeze out excess liquid in a fine mesh strainer or cheesecloth. After squeezing, grated zucchini should come out to about 1 cup packed.
• Add zucchini and all ingredients in a medium bowl and stir to combine.
• Enjoy tzatziki sauce over pita chips, veggies, meat kabobs, sandwiches, or salad bowls.

EASY TZATZIKI

Steps:

• Grate the cucumber by hand on a box grater, as you would grate carrots. Squeeze the cucumber with your hands to remove a lot (but not all) of the liquid. Place in a medium bowl and stir in the yogurt, sour cream, lemon juice, vinegar, dill, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Serve cold or at room temperature.

EASY TZATZIKI SAUCE

Steps:

• Mix yogurt, cucumber, garlic, parsley, and salt together in a bowl. Cover bowl with plastic wrap and refrigerate 1 hour. Stir before serving.

CHEF JOHN'S TZATZIKI SAUCE

Steps:

• Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
• Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
• Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
• Cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.

FRIED ZUCCHINI WITH TZATZIKI

Steps:

• First make the tzatziki. Place the cucumber in a colander. Drizzle over the vinegar and sprinkle with salt. Stand over a plate and leave to drain for 1 hour. Pat dry with kitchen paper or on a clean tea-towel.
• Mix the cucumber with the yogurt, garlic, mint and freshly ground pepper, then taste and add more salt if it needs it. Chill until required.
• Just before serving the tzatziki, fry the zucchini. Heat the olive oil in a large, heavy-based frying pan.
• Add the sliced zucchini and fry over brisk heat until golden-brown on both sides.
• Drain on kitchen paper, season with salt and serve at once with the tzatziki.

ZUCCHINI CHIPS WITH TZATZIKI SAUCE

Steps:

• In a medium bowl, beat the egg. In a shallow baking dish or pie plate, combine the flour and garlic powder.
• Heat about 1 inch vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 375 degrees F.
• Using a mandolin or carefully with a knife, slice the zucchini into 1/8-inch rounds. Add a handful of the zucchini rounds to the bowl with the egg and toss to coat. Remove, allowing the excess egg to drain off. Dredge in the flour, shaking off the excess. Place in a single layer on a baking sheet. Repeat with the remaining zucchini rounds.
• Fry the breaded zucchini in batches until golden brown, 2 to 3 minutes. Drain on paper towels. Sprinkle with flaked sea salt while hot.
• Serve with Tzatziki and lemon wedges.
• In a medium bowl, stir together the yogurt, cucumbers, mint, red wine vinegar, salt and garlic. Refrigerate until ready to serve.

ZUCCHINI-POTATO LATKES WITH TZATZIKI

Steps:

• Preheat oven to 450°F.
• Coat a baking sheet with cooking spray.
• Toss zucchini, potato, 3 tablespoons shallot and egg in a large bowl.
• Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to combine.
• Form the mixture into 12 patties.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
• Add 6 patties, cover and cook until crispy and browned on one side, 2 to 5 minutes.
• Carefully transfer the latkes to the prepared pan, browned-side down.
• Repeat with the remaining 1 tablespoon oil and patties.
• Transfer the latkes to the oven.
• Bake until firm and heated through, 10 to 12 minutes.
• Meanwhile, prepare tzatziki:.
• Combine yogurt, cucumber, vinegar, the remaining minced shallot, 1 tablespoon dill and 1/4 teaspoon each salt and pepper in a small bowl.
• Serve the latkes with the tzatziki on the side.