Ingredients
Units
Scale
- 2 medium zucchinis, grated
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 large egg, beaten
- 1/4 cup chopped fresh dill (or parsley)
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Vegetable oil for frying
- For Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated and drained
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the Zucchini: Grate the zucchinis and sprinkle with salt. Let them sit for about 10 minutes to draw out moisture. Then, squeeze out excess liquid using a clean kitchen towel.
- Mix the Batter: In a bowl, combine the drained zucchini, flour, Parmesan cheese, beaten egg, chopped dill, black pepper, and garlic powder. Stir until well combined.
- Fry the Fritters: Heat about 1/4 inch of vegetable oil in a skillet over medium heat. Drop spoonfuls of the zucchini mixture into the hot oil, flattening them slightly. Fry for 3-4 minutes on each side until golden brown and crispy.
- Make the Tzatziki: In a bowl, mix together the Greek yogurt, grated cucumber, olive oil, lemon juice, minced garlic, and season with salt and pepper to taste. Stir until smooth and combined.
- Serve: Drain the fritters on paper towels to absorb excess oil. Serve warm with tzatziki sauce on the side.
Notes
Serve with tzatziki sauce made from yogurt, cucumber, garlic, and dill.
- Prep Time: 15
- Cook Time: 20
Nutrition
- Serving Size: 4
- Calories: 150kcal
- Fat: 9g
- Carbohydrates: 12g
- Protein: 6g