NUTRITION

SERVINGS

INGREDIENTS

2 medium zucchini

0.5 cup 0% Greek yogurt

2 large eggs

2 tbsp almond flour

2 tbsp fresh dill

1 clove garlic

1 tsp lemon juice

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

2 tbsp green onions

PREPARATION

• 1

  Grate the zucchinis using a box grater and place them in a clean kitchen towel.

• 2

  Sprinkle with a pinch of sea salt and let sit for 10 minutes to draw out moisture.

• 3

  Squeeze the towel forcefully over the sink to remove as much liquid as possible from the zucchini.

• 4

  In a large bowl, whisk the eggs then stir in the squeezed zucchini, almond flour, sliced green onions, and black pepper.

• 5

  In a separate small bowl, whisk together the Greek yogurt, chopped fresh dill, minced garlic, and lemon juice to make the sauce.

• 6

  Heat the olive oil in a large non-stick skillet over medium heat.

• 7

  Drop spoonfuls of the zucchini mixture into the pan, flattening slightly with a spatula.

• 8

  Cook for 3-4 minutes per side until golden brown and cooked through.

• 9

  Serve the warm fritters immediately with a generous dollop of the dill yogurt sauce.