Zucchini Fritters

For the Fritters

2 medium zucchinis (grated)

1 tsp salt (to remove moisture)

½ cup all-purpose flour

¼ cup grated Parmesan cheese

2 eggs

2 green onions (finely chopped)

2 cloves garlic (minced)

½ tsp black pepper

½ tsp paprika (optional)

1 tsp fresh parsley or dill (chopped)

½ tsp baking powder (for lightness)

Vegetable oil (for frying)

For the Yogurt Sauce

½ cup Greek yogurt

1 tbsp lemon juice

1 tsp olive oil

1 clove garlic (minced)

1 tbsp fresh dill or parsley (chopped)

Salt and pepper to taste

Prepare the Zucchini

Grate the Zucchini:
- Using a box grater, grate the zucchini into a bowl.
Remove Excess Moisture:
- Sprinkle with salt and let sit for 10 minutes. Then, squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.

Make the Batter

Mix Ingredients:
- In a large bowl, combine the drained zucchini, flour, Parmesan, eggs, green onions, garlic, black pepper, paprika (if using), baking powder, and fresh herbs.
Form the Batter:
- Mix until well combined. If the mixture is too wet, add a bit more flour.

Cook the Fritters

Heat the Oil:
- In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
Fry the Fritters:
- Drop heaping tablespoons of the batter into the pan, flattening slightly with a spatula.
- Cook for 2-3 minutes per side until golden brown and crispy.
Drain Excess Oil:
- Transfer to a plate lined with paper towels to absorb any extra oil.

Make the Yogurt Sauce

Mix Ingredients:
- In a small bowl, combine Greek yogurt, lemon juice, olive oil, garlic, fresh herbs, salt, and pepper.
Chill:
- Let the sauce rest for at least 10 minutes to enhance the flavors.

Serving Suggestions

Pro Tips

Extra Crispy Fritters: Fry in batches and avoid overcrowding the pan.
Oven-Baked Option: Bake at 400°F (200°C) for 15-20 minutes, flipping halfway.
Make Ahead: Prepare the batter in advance and store in the fridge for up to 24 hours.