YOUR SOLIN GENERATED RECIPE
Crispy Zucchini Fritters with Creamy Dill Yogurt Sauce
Enjoy these delightful crispy zucchini fritters paired with a tangy, creamy dill yogurt sauce. The fritters are light yet satisfying, with tender zucchini mingling with whole wheat flour and Parmesan for a subtle savory flavor, while the sauce brings a refreshing burst of lemon and dill. Perfect as a versatile meal any time of day.
INGREDIENTS
1 medium Zucchini (~196g)
2 large Eggs (~100g total)
1/4 cup Whole Wheat Flour (30g)
2 Tbsp grated Parmesan Cheese (10g)
1 tsp Olive Oil (5g)
1/2 cup Nonfat Plain Greek Yogurt (120g)
2 Tbsp Fresh Dill, chopped
1/2 Lemon (zest & juice, ~30g)
1/2 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Grate the zucchini and place it in a colander. Sprinkle a pinch of salt, mix, and let it sit for 10 minutes to draw out excess moisture. After 10 minutes, squeeze the grated zucchini in a clean towel to remove excess water.
In a mixing bowl, whisk together the 2 eggs. Add the drained zucchini, whole wheat flour, grated Parmesan, garlic powder, lemon zest, a dash of salt, and pepper. Stir until well combined.
Heat olive oil in a non-stick skillet over medium heat. Scoop about 2-3 tablespoons of the mixture per fritter and flatten slightly in the skillet. Cook until golden and crispy on the bottom (about 3-4 minutes) before flipping and cooking the other side for an additional 2-3 minutes.
While the fritters are cooking, prepare the sauce by combining nonfat Greek yogurt, freshly chopped dill, a squeeze of lemon juice, and a pinch of salt and pepper in a small bowl. Mix until smooth.
Serve the warm fritters with a generous dollop of the creamy dill yogurt sauce on top or on the side.