Kolokithopitta, Tzatzki, and My Big Fat Greek Dinner

I'm going to try to limit the My Big Fat Greek Wedding lines in this post.  Really, I will.  Okay, maybe we can just share one...

Though summer squash is still piled high at the farmers market, we're coming to the end of zucchini season.  I didn't like zucchini for a long time, you know; when I left to study in France in 2007, my grandmother despaired to think what I'd eat because I didn't like tomatoes, eggplant, or zucchini.  All three are staples of my summer diet now, and I've been enjoying them as often as possible since I moved back to DC.  (Remember my Bastille Day ratatouille?)  So, on Sunday night, I decided to try my hand at zucchini fritters using this recipe as my base.

My mother volunteered to be my sous-chef, and while I fried the pancakes she whipped up the most refreshing tzatziki and thew some garlic-marinated shrimp on the grill.  The whole meal came together in under an hour - I let the zucchini dehydrate for 30 minutes, so the hands-on time was really minimal.  And, at the end, we had a perfectly delicious dinner.

If you're wondering why the reference to My Big Fat Greek Wedding is relevant, by the way, I'll tell you: in Greek, these are called kolokithopitta.  We served them with the tzatziki, of course, and the shrimp, which I only know is a Greek thing because of this amazing spicy baked tomato/shrimp/feta dish.  So.  Opa!

3 medium courgettes
2 tbs fresh mint, chopped
2 tbs fresh dill, chopped
1/2 c feta
1 egg, beaten
2/3 c breadcrumbs
salt
olive oil

Grate the courgettes; you can do this by hand, but I used a food processor.  Place them in a colander over a big bowl and toss with salt.  Leave them for half an hour to drain, and then squeeze them in your hands to remove any remaining liquid.

Combine the courgettes in another big bowl with the herbs and feta.  Mix in the egg followed by the breadcrumbs.

Heat 1/8 inch of olive oil in a deep sauté pan over medium-high heat, and gently drop in daubs of mixture.  (I formed balls with my hand, used a spoon to lower them into the oil, and then flattened them with the back of the spoon.)  Cook, about 5 minutes per side, and then remove to a plate covered in paper towel to train the excess oil.

Serve with tzatziki and, if desired, a side of grilled garlic shrimp.  Avoid saying "bundt... bundt... bundt" if you can.