Zucchini Fritter Pizza with Spicy Tzatziki | Recipes | Roland Foods

Name: Zucchini Fritter Pizza with Spicy Tzatziki | Recipes | Roland Foods
Ingredients: 3 medium (9 oz. each) zucchini, grated (5 cups packed) plus 1 additional to shave on top; 1 teaspoon kosher salt, plus more to finish; 1/2 cup (about 90 g /3 oz.) Roland® Tempura Batter Mix; 1 1/2 oz. / 1/3 cup Locatelli Romano cheese, grated (about 1/3 cup), plus more for garnish; 1/4 cup (60 g) Roland® Diced Red Peppers , drained well; 1/4 teaspoon (2 g) grated garlic; 1/4 teaspoon (0.7 g) Roland® Za’atar Spice Blend (available on Amazon ); 1 large egg, lightly beaten; Zest of 1/2 large lemon, plus more to garnish; 1/4 c up Roland® Olive Oil; 2 small cucumbers, finely diced, salted, and drained; Pinch kosher salt, adjusted to taste; 4 Roland® Garlic Cloves , grated or minced; 1 teaspoon (6 g) Roland® French White Vinegar; 1 teaspoon (8 g) Roland® Hot Green Chili Crunch (available on Amazon ); 1 tablespoon (18 g) Roland® Extra Virgin Olive Oil; 2 cups (16 oz) plain Greek yogurt; 1 tablespoon (4 g) chopped dill; 1 tablespoon ( 2g) chopped mint; Gently stir together zucchini and 1 teaspoon of salt in fine mesh strainer; let drain for 10 minutes, pressing slightly to remove liquid; Transfer zucchini to cheesecloth; wrap up and wring out as much liquid as possible. Using a peeler, slice the zucchini into thin strips, wrap around a chopstick to curl, and store in ice water; Transfer zucchini to a large bowl, and add flour, Parmesan, red pepper, garlic, Za’atar spice blend, egg, and 1 teaspoon of the lemon zest; stir with a fork until combined; Heat oil in a large cast-iron skillet over medium until shimmering; Working in batches, scoop batter for each fritter into skillet and flatten carefully with a spatula; Cook Fritters over medium until golden-brown, about 3 minutes per side per batch; Transfer fritters to a paper towel-lined plate and finish with flaky salt as soon as they’re out of the oil. Cut fritters into 6-8 pizza slices; Spoon spicy tzatziki sauce over the pizza and top with curled zucchini, lemon zest, parmesan and more diced red pepper

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A unique appetizer packed full of Mediterranean flavor!

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Ingredients

3 medium (9 oz. each) zucchini, grated (5 cups packed) plus 1 additional to shave on top
1 teaspoon kosher salt, plus more to finish
1/2 cup (about 90 g /3 oz.) Roland® Tempura Batter Mix
1 1/2 oz. / 1/3 cup Locatelli Romano cheese, grated (about 1/3 cup), plus more for garnish
1/4 cup (60 g) Roland® Diced Red Peppers , drained well
1/4 teaspoon (2 g) grated garlic
1/4 teaspoon (0.7 g) Roland® Za’atar Spice Blend (available on Amazon )
1 large egg, lightly beaten
Zest of 1/2 large lemon, plus more to garnish
1/4 c up Roland® Olive Oil
2 small cucumbers, finely diced, salted, and drained
Pinch kosher salt, adjusted to taste
4 Roland® Garlic Cloves , grated or minced
1 teaspoon (6 g) Roland® French White Vinegar
1 teaspoon (8 g) Roland® Hot Green Chili Crunch (available on Amazon )
1 tablespoon (18 g) Roland® Extra Virgin Olive Oil
2 cups (16 oz) plain Greek yogurt
1 tablespoon (4 g) chopped dill
1 tablespoon ( 2g) chopped mint
Gently stir together zucchini and 1 teaspoon of salt in fine mesh strainer; let drain for 10 minutes, pressing slightly to remove liquid
Transfer zucchini to cheesecloth; wrap up and wring out as much liquid as possible. Using a peeler, slice the zucchini into thin strips, wrap around a chopstick to curl, and store in ice water
Transfer zucchini to a large bowl, and add flour, Parmesan, red pepper, garlic, Za’atar spice blend, egg, and 1 teaspoon of the lemon zest; stir with a fork until combined
Heat oil in a large cast-iron skillet over medium until shimmering
Working in batches, scoop batter for each fritter into skillet and flatten carefully with a spatula
Cook Fritters over medium until golden-brown, about 3 minutes per side per batch
Transfer fritters to a paper towel-lined plate and finish with flaky salt as soon as they’re out of the oil. Cut fritters into 6-8 pizza slices
Spoon spicy tzatziki sauce over the pizza and top with curled zucchini, lemon zest, parmesan and more diced red pepper