Zucchini Fritters
Servings: 3
Ingredients
For the fritters:
- 2 pounds/ 1 kg zucchini
- ⅔ cup/ 50 g grated cheddar or other cheese
- 2 large eggs or 3 small
- 2 tablespoon dried dill
- 3 garlic cloves minced
- 1 ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- 2 tablespoon cornstarch
- ⅓ cup/ / 50 g corn flour
For the sauce:
- 1 cup/ 250 g plain yogurt
- 1 tablespoon lemon juice
- 2 garlic cloves minced,
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- salt and pepper to taste
Instructions
Make the fritters:
- Shred the zucchini on the large wholes of a kitchen grater. Transfer it to a colander. Add the salt and mix well. Set aside for 10 minutes.
- Transfer the shredded zucchini to a cheese cloth or a clean tea towel and wrap them well. Squeeze until water is not coming out any more from the cloth.
- Place the zucchini in a large bowl and add the eggs, corn flour, cornstarch, the grated cheese and the minced garlic. Add pepper to taste.
To Fry:
- Place a non stick pan over medium heat and pour some oil, just to cover the bottom.
- Use a spoon to take from the zucchini mixture and place it into the heated oil. Flatten the fritters with the back of your spoon.
- Cook for 2-3 minutes from each side, until golden.
To Bake:
- Preheat oven to 400° F/ 200°C. Make flat fritters with your hands and arrange them on a large tin lined with parchment paper.
- Bake for about 10-12 minutes, then flip them and bake for another 10 minutes.
Make the sauce:
- Place all ingredients in a bowl and mix well until combined.
Notes
- You can use all-purpose flour instead of corn flour.