Ingredients:

  • 2 medium zucchini, grated (about 450g)
  • 1 teaspoon salt (5g)
  • 1 large egg, beaten
  • ½ cup all-purpose flour (65g)
  • ¼ cup grated Parmesan cheese (25g)
  • 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
  • 2 cloves garlic, minced
  • ½ teaspoon black pepper (2g)
  • ½ teaspoon baking powder (2g)
  • 3 tablespoons olive oil (45ml) for frying
  • ½ cup plain Greek yogurt (120g)
  • 1 tablespoon lemon juice (15ml)
  • Salt and pepper to taste

Instructions:

  1. Grate the zucchini and place it in a colander. Sprinkle with salt and let sit for about 10 minutes to draw out excess moisture.
  2. In a mixing bowl, combine the beaten egg, grated Parmesan, flour, dill, minced garlic, black pepper, and baking powder. Mix until well combined.
  3. After 10 minutes, squeeze the zucchini in a clean kitchen towel to remove excess water; add to the batter.
  4. Heat olive oil in a frying pan over medium heat until shimmering.
  5. Spoon the batter into the pan, flattening each fritter slightly. Cook for 3-4 minutes on each side or until golden brown.
  6. In a small bowl, mix yogurt, lemon juice, salt, and pepper.
  7. Transfer cooked fritters to a plate and serve warm with yogurt sauce drizzled or on the side.