2 medium zucchini, grated
1 teaspoon salt
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
2 large eggs, beaten
2 green onions, finely chopped
1/4 cup fresh parsley, chopped
1/4 teaspoon black pepper
1/4 cup olive oil for frying
1 cup plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped
Salt and pepper to taste
Directions
Place the grated zucchini in a colander and sprinkle with salt. Let it sit for about 10 minutes to draw out excess moisture.
Squeeze the zucchini in a clean kitchen towel to remove as much liquid as possible.
In a large bowl, combine the zucchini, flour, Parmesan cheese, eggs, green onions, parsley, and black pepper. Mix until well combined.
Heat olive oil in a large skillet over medium heat.
Scoop about 2 tablespoons of the zucchini mixture and drop it into the skillet, flattening it slightly with the back of a spoon.
Cook the fritters for about 3-4 minutes on each side, or until golden brown and crispy.
Transfer the cooked fritters to a paper towel-lined plate to drain excess oil.
In a small bowl, mix together the Greek yogurt, lemon juice, dill, salt, and pepper to make the herb yogurt sauce.
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Serve the fritters warm with the herb yogurt sauce on the side.
Variations & Tips
For a gluten-free version, substitute the all-purpose flour with chickpea flour or almond flour. You can also add a pinch of cayenne pepper to the fritter mixture for a bit of heat. If you prefer a different herb, try using basil or cilantro in the yogurt sauce for a different flavor profile. For added texture, consider mixing in some corn kernels or shredded carrots into the fritter batter.
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