I really love the summer season in Japan because that means that the various farmers will sell their crops in front of their land. Here in Japan, the crops are mixed together with the cities, mostly because of space, so you will always find nature where ever you are. Even if you’re in downtown, you will find rice fields and vegetable crops everywhere! As soon as May hits, you can start to hear the frogs around the rice fields and the cicadas’ scream. I have a couple of spots around my neighborhood that I like to bike to because they sell various vegetables really cheap. There’s this one place where they always have zucchini crops and sell them for 100 yen each. In the grocery stores, they usually range from 150-200 yen.
I decided to stock up on some zucchinis because this week I was planning on making some pasta with it. I ended up buying a huge batch so I decided to make some fritters with them too. I harvested some of the spices from my garden and made some gluten-free fritters with them. Fritters are traditionally made using wheat flour, but for this recipe I ended up using a mix of almond and coconut flour. Using coconut flour here is a great idea because it tends to absorb all the excess moisture and juice from the zucchinis.
I also decided to pair these fritters with a dairy-free tzatziki sauce using coconut cream instead. The tzatziki pairs very well with the spiced zucchini fritters making it not too spicy and gives it a refreshing taste.
Zucchini Fritters & Tzatziki Sauce
Using a cheese grater, grate the zucchinis in a large bowl. Chop the basil and parsley leaves and add them to the bowl. Add the eggs, salt and pepper, garlic powder, almond flour, coconut flour and baking powder. Mix together until well incorporated.
In a non-stick frying pan, add some of the olive oil and heat on medium heat.
The zucchini batter makes about 10 fritters. Add a couple spoonful of batter to the pan and flatten out to make a circle. Carefully cook on one side for 2-3 minute and carefully flip it over to cook the other side for 2-3 minutes. Repeat this step with the rest of the batter.
Open the coconut milk can and strain the water. Keep the cream and place it in a bowl.
Grate the cucumber with the peel inside the bowl. Chop the cilantro. Add the lemon juice, salt, pepper, onion & garlic powder and cilantro.
Top the fritters with the homemade tzatziki sauce and enjoy while it's hot.
Best eaten the same day.