Zucchini Fritters


Easy to make, low calorie, and the perfect way to sneak in some veggies for the kids!
• 3 cups of grated zucchini

• 1 tsp salt

• 1/4 cup all-purpose flour

• 1/4 cup grated Parmesan cheese

• 2 cloves garlic, minced

• 1 large egg, beaten

• Salt and freshly ground black pepper, to taste

• 2 tablespoons olive oil
Yoghurt Sauce:
• 1 cup plain yoghurt

• 1 clove garlic, minced

• 1 tsp salt

• 1 tsp olive oil




1. Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes.
2. Using a clean dish towel or cheese cloth, drain zucchini completely.
3. In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.
4. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes.
Flip and cook on the other side, about 1-2 minutes longer, then remove to a paper-towel lined plate.
5. To make yoghurt sauce, combine yoghurt, garlic, and salt in a bowl and stir to combine, then drizzle with olive oil.
Serve zucchini fritters warm, drizzled with yoghurt sauce and a squeeze of lemon

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