Zucchini Fritter Pizza with Spicy Tzatziki

Difficulty: Medium | Makes: 2-3 Servings

A unique appetizer packed full of Mediterranean flavor!

For the Zucchini Fritter

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 cup Roland® Olive Oil

For the Zucchini

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

For the Fritter Batter

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

To Fry and Assemble

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