Zucchini Fritters

Difficulty:
1/5

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.