Zucchini Feta Fritters with Tzatziki Sauce

OMG. I have made several different kinds of zucchini fritters/pancakes, etc. Go to the Easy Find Recipe Index and look under Meatless Main dishes for them. Anyway - I like ALL the recipes... I wouldn't post them on my blog if I didn't... but these are my favorite of all of them! Why?! I don't know - they got so deliciously crispy, the feta was different and amazing, fresh herbs... If you're choosing between one of the recipes to make, you'll want to make this one!

2 medium zucchini (about 2 heaping cups after draining)
1/4 c red or green onion, diced
2 tbsp fresh parsley or mint, chopped
1 egg
2/3 c all-purpose or white whole wheat flour
1/2 c feta cheese, crumbled
salt and fresh black pepper
olive oil, for pan-frying

Sauce:
2/3 c plain nonfat Greek yogurt or sour cream
1/2 cucumber, shredded on large holes of a box grater
1 tbsp fresh or dried dill
a big squeeze or two of fresh lemon juice

Shred zucchini using the large holes of a box grater. Put zucchini in a colander over a bowl and sprinkle with 1/2 teaspoon coarse salt. Allow to drain for an hour in the fridge, occasionally pressing down the zucchini with the back of a large spoon to help remove the water. Alternately you can put the zucchini in a dish towel and twist the water out.

Meanwhile make the tzatziki sauce: combine all sauce ingredients and refrigerate. In a large mixing bowl combine zucchini, onion, herbs, flour and feta together. Season well with salt and pepper. Refrigerate 20 minutes.

Heat a large skillet over medium heat with enough olive oil to generously cover bottom. Drop fritters by 1/4 cup full into skillet and use a spoon or spatula to form into patties. Cook on each side about 5 minutes until golden brown. Add more oil to pan as needed, working in batches. Serve with tzatziki sauce.

Original recipe found here.