Ease of Preparation: Easy
Yield: 5-6 fritters
Ingredients:
Fritter:
- 1 cup (240 ml) grated zucchini
- 1 teaspoon (5 ml) salt, plus ½ teaspoon (2.5 ml) salt, divided
- 1 teaspoon (5 ml) baking powder
- ½ cup (120 ml) flour
- 3 tablespoons (45 ml) chopped fresh cilantro
- 2 tablespoons (30 ml) chopped fresh mint
- 3 scallions, thinly sliced
- 4 eggs
- Pepper
- Vegetable oil, for frying
Yoghurt sauce:
- 1 cup (240 ml) yoghurt
- 1 clove garlic, minced
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) olive oil
Method:
Combine zucchini and salt in a bowl. Let sit for 30 minutes, then drain bowl of excess liquid. Squeeze zucchini to drain any further liquid and make it is as dry as possible.
Add zucchini to a large bowl with ½ teaspoon (2.5 ml) salt, baking powder, flour, cilantro, mint, and scallions.
Whisk eggs together with pepper in a separate bowl.
Add beaten eggs to bowl with other ingredients and whisk thoroughly.
To make yoghurt sauce, combine yoghurt, garlic, and salt in a bowl and stir to combine, then drizzle with olive oil.
Heat vegetable oil in a skillet over medium heat.
Working in batches, ladle batter into oil. Do not overcrowd the skillet.
Fry a few minutes on each side, until golden brown, then remove to a paper-towel lined plate.
Serve warm with yoghurt sauce.