Zucchini Fritters with Tzatziki and Gyro Lamb

Zucchini Fritters
My garden has started producing zucchini, zucchini and more zucchini. I love to use my julienne peeling tool to make angel hair like zootles, but sometimes something other than zootles in nice. Lunch today was just delicious and if the tomatoes were not green I would have added some of them too! It was light, fresh and just down right good.

Zucchini Fritters
4 cups shredded zucchini
2 tsp salt
1/4 cup finely minced onion
2 Tbs fresh chopped parsley
2 Tbs fresh chopped dill
1 tsp salt
1 tsp black pepper
1/2 tsp onion powder
1/2 tsp celery salt
1/2 cup grated Parmesan cheese
1/2 cup feta crumbles
1/4 flour
1 egg & 1 yolk
Coconut oil cooking spray
1/4 lb gyro meat

Tzatziki Dressing
1/2 seedless cucumber, grated and drained
2 cloves garlic, minced
1 lb plain Greek yogurt
1 tsp salt
1/2 cup sour cream
1/4 cup red wine vinegar
juice from 1/2 lemon
2 tbs olive oil
1/4 cup fresh dill, chopped
1/2 tsp pepper

Shred the zucchini on the grater. Place in a bowl lined with a clean towel and add the grated zucchini and 2 tsp of salt. Allow to sit for at least 20 to 30 minutes. Then squeeze as much of the water out of the zucchini as you can. Discard the water and add the contents of the towel to the bowl. Next add all the ingredients except the gyro meat and coconut oil spray . Gently toss the mixture together until the zucchini is evenly coated. Heat a cast iron skillet to medium and spray the pan with the coconut oil. Using a 1/2 cup measuring scoop, press mixture into the cup then add it to the pan pressing on it with the back of the cup to spread it out a little. Cook on one side for about 3 minutes. Spray the up-side with a little more coconut oil and flip to the other side to cook for 2 more minutes. In the same skillet, heat the gyro meat. Serve hot with the cool Tzatziki Dressing.



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