Name: Zucchini Fritters with Dill Yogurt Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 medium zucchini; 2 large eggs; 0.5 cup non-fat Greek yogurt; 0.25 cup chickpea flour; 1 oz feta cheese; 1 tbsp fresh dill; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0 tsp extra virgin olive oil

Zucchini Fritters with Dill Yogurt Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Zucchini Fritters with Dill Yogurt Sauce

Pan-seared zucchini and feta cakes served with a creamy, cooling dill yogurt sauce for a refreshing and protein-packed bite.

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NUTRITION

Protein

48.9g

Fat

19.9g

Carbs

41.2g

SERVINGS

1 serving

INGREDIENTS

2 medium zucchini

2 large eggs

0.5 cup non-fat Greek yogurt

0.25 cup chickpea flour

1 oz feta cheese

1 tbsp fresh dill

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp extra virgin olive oil

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PREPARATION

1
Grate the zucchini and place it in a clean kitchen towel, squeezing firmly to remove as much moisture as possible.
2
In a large bowl, whisk the eggs then stir in the squeezed zucchini, chickpea flour, crumbled feta, sea salt, and black pepper.
3
Prepare the sauce by mixing the Greek yogurt, chopped fresh dill, and minced garlic in a small bowl until smooth.
4
Heat the olive oil in a non-stick skillet over medium heat.
5
Drop spoonfuls of the zucchini batter into the skillet, flattening slightly with a spatula.
6
Cook for 3-4 minutes per side until golden brown and crisp.
7
Serve the warm fritters with a generous dollop of the dill yogurt sauce.