Description
Light zucchini rounds turn golden-crisp at the edges, offering a tender, herb-kissed bite. Paired with cool, creamy yogurt brightened by garlic and lemon, each forkful balances crisp texture and tangy freshness.
Ingredients
- 2 medium zucchini
- 1 large egg
- 1/4 cup whole wheat flour
- 2 tablespoon grated Parmesan cheese
- 2 medium green onions
- 2 garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon baking powder
- 2 tablespoon chopped fresh dill
- 2 tablespoon olive oil
- 1/2 cup Greek yogurt
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon chopped fresh dill
Instructions
- Grate zucchini and place in a bowl, sprinkle with 1/2 teaspoon salt, and let sit for 10 minutes.
- Transfer zucchini to a clean kitchen towel, squeeze out excess moisture, and return to the bowl.
- Add egg, whole wheat flour, grated Parmesan, baking powder, 1/4 teaspoon black pepper, chopped green onions, minced garlic, and 2 tablespoons dill to the zucchini; stir until combined.
- Heat 2 tablespoons olive oil in a nonstick skillet over medium heat.
- Scoop about 2 tablespoons of batter per fritter into the skillet and press lightly to flatten.
- Cook fritters for 3–4 minutes on each side, or until golden brown and cooked through.
- Transfer cooked fritters to a plate lined with paper towels and keep warm.
- In a small bowl combine Greek yogurt, minced garlic, lemon juice, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 teaspoon chopped dill; mix well.
- Serve zucchini fritters warm with garlic Greek yogurt sauce on the side or drizzled on top.
Notes
- Be sure to thoroughly drain grated zucchini to prevent soggy fritters.
- Substitute almond flour for whole wheat flour for a gluten-free version.
- Keep cooked fritters warm in a low oven (200°F/95°C) while finishing the batch.
- Store leftovers in an airtight container in the refrigerator for up to two days.