CSA-zy

Summer Squash Fritters and Tzatziki Sauce

I went a little crazy at the farm this week and ended up buying more veggies from the market on top of  the weekly share.  I have to be honest and say that I am very glad that I did.  I picked up tomatoes, radishes, lettuce and extra yellow squash.  The share this week had garlic, onions, potatoes, zucchini, yellow squash and cucumbers - a very colorful week!  I'm proud to say that for this post I was able to use cucumbers, garlic and squash in one meal.  

I started the dinner process during my lunch hour earlier this week.  The tzatsiki sauce needs time to chill before serving so I was glad to have the opportunity to have it ready for dinner time.

Tzatsiki Sauce Stuff

Tzatziki Sauce

3 cups greek yogurt, drained

2 cucumbers, peeled and seeded

juice of 1 lemon

garlic

kosher salt

dill

Have I ever mentioned my love of kitchen gadgets, no?  Well let me tell you!  One night last week I think I sat on Amazon and ordered fifteen different gadgets to use.  It had nothing to do whatsoever with the Dogfish Head Palo Santo Marron I was drinking, just to be clear.  I got to use my new veggie peeler and garlic press, which totally justifies the purchase, good job.  This was my first time using fresh garlic, usually I just get the stuff that cured already, but I don't know if I will ever go back.  Just last night I spent thirty minutes peeling fresh garlic so I could freeze it for another time.  I don't know if my hand will ever stop smelling like garlic, but at least I will be safe from vampires I guess.

Anyway, back to the tzatsiki sauce - it's pretty simple - I will give you a picture play by play!

Drain the yogurt.

Peel the cumber and take out the seeds.

Cut up the cukes and sprinkle with salt.  This will draw out the excess water.  I left the salty cukes in the strainer for about thirty minutes.

The cukes, lemon juice, dill, and a couple cloves of garlic in the food processor.

This is the cucumber mixture as it comes out of the food processor.  I was a little concerned that it still had so much water in it, but it turned out not to be a big deal at all.

This is the final product with the cucumber mixture combined with the
Greek yogurt. Yum - make sure to chill it for several hours so it gets nice and thick.  Give it a good stir before it's used.

OK now onto the summer squash fritters.  I adapted my recipe from Mom's, What's For Dinner?  I had so much squash that I ended up doubling the ingredients.  I received no complaints about the food itself or the amount of food that was made, so success!

This is a large and small squash shredded.  I put it on a towel to help get out the excess liquid.  I also ended up putting it in a trainer and squeezing out the excess liquid, just to be safe.

It's just like pancakes!

Post frying - pre oven.

FINALLY IT IS DINNER TIME!
The tzatsiki sauce doubles as a dip for the veggies and a topping for the fritters.

The Mom, What's For Dinner? post is what inspired me to make the fritters with the tzatsiki sauce.  It turned out to be a good match.  I have plenty of tzatziki sauce left over to use with veggies, sandwiches, or even with a completely different meal.  I think I'm feeling Greek chicken and potatoes for a Sunday dinner.