Name: Pan-Seared Zucchini Fritters with Dill Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 medium Zucchini; 0.33 cup Chickpea flour; 2 large Eggs; 0.75 cup Non-fat Greek yogurt; 1 tsp Extra virgin olive oil; 2 cloves Garlic; 2 tbsp Fresh dill; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon juice

Pan-Seared Zucchini Fritters with Dill Yogurt

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Zucchini Fritters with Dill Yogurt

Crispy pan-seared zucchini and chickpea fritters served with a refreshing, creamy dill yogurt sauce for a vibrant and protein-packed meal.

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NUTRITION

Protein

44.6g

Fat

19.5g

Carbs

49.0g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

0.33 cup Chickpea flour

2 large Eggs

0.75 cup Non-fat Greek yogurt

1 tsp Extra virgin olive oil

2 cloves Garlic

2 tbsp Fresh dill

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

1
Grate the zucchini using a box grater and place in a clean kitchen towel to squeeze out as much moisture as possible.
2
In a large mixing bowl, whisk the eggs and then fold in the squeezed zucchini, chickpea flour, minced garlic, half of the dill, sea salt, and black pepper.
3
Heat the olive oil in a large non-stick skillet over medium-high heat.
4
Scoop the batter into the pan in 1/4-cup portions, flattening them with a spatula to form patties.
5
Cook for 3-4 minutes per side until the fritters are golden brown and cooked through.
6
In a small bowl, combine the Greek yogurt, lemon juice, and the remaining fresh dill.
7
Serve the warm fritters immediately with the cool, herb-infused yogurt sauce on top.