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Zucchini Fritters with Lemon Yoghurt Dipping Sauce

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We’ve been known to devour a whole batch of these at dinner, they’re that darn good. Chickpea flour keeps them gluten-free, and the lemony dipping sauce adds a guilt-free decadence to balance out the garlic and salty feta in the fritters.

 

Zucchini Fritters with Lemon Yoghurt Dipping Sauce
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Fritters
  1. 8 c grated zucchini (You’ll need about 4 medium zucchini, leave skin on to grate)
  2. 1.5 tsp sea salt
  3. 1.5 c chickpea flour (you could use whole wheat flour, but they will no longer be gluten-free)
  4. 3 cloves garlic, crushed
  5. 5 green onions, sliced
  6. 2 eggs, beaten
  7. 1/2 cup crumbled feta cheese
  8. 1/2 c fresh parsley, packed then chopped
  9. 1/2 tsp pepper
  10. 1/2 tsp aluminum-free baking powder
  11. 2 tbsp or so olive oil for frying
Dipping Sauce
  1. 1/2 c plain yoghurt (greek or other)
  2. 1 clove garlic, crushed
  3. zest of one lemon
  4. 1/8-1/4 tsp sea salt, to taste
Instructions
  1. In a large bowl, toss the grated zucchini with the salt. Place a strainer or sieve over a bowl, then transfer the zucchini to the strainer, and let sit about 15 minutes. This process will release the water from the zucchini, which you can then press out though the strainer with your hand or a spatula. Get as much of the water out as you can, then squeeze the zucchini with your hands to release more. Honestly, this is the key to keeping your fritters from being soggy, so squeeze the living daylights out of that stuff!
  2. Transfer zucchini to a large, dry bowl and add flour, garlic, onion, eggs, feta, parsley, pepper and baking powder and stir to combine well. Let sit 5 minutes.
  3. In the meantime, heat 1 tsp or so of olive oil over medium heat in a large pan (or two, if you want to get two batches going at once). Using a greased small ice cream scoop or 1/4 c measuring cup, scoop fritters into the heated pan, using about 3 tbsp of the mixture per fritter. Press the fritter gently with a spatula to flatten slightly. Let fritters cook about 5-6 minutes, then flip and cook another 5-6 minutes, watching the bottoms carefully to ensure they don’t burn. Add more oil if necessary for next batch.
  4. In a small bowl, stir together yoghurt, garlic, zest and salt to make dipping sauce.
  5. Makes about 24 fritters.
simple balance http://simple-balance.ca/

zucchini fritters DSC_0398

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