NUTRITION

SERVINGS

INGREDIENTS

2 cups grated zucchini

1 large egg

0.5 cup liquid egg whites

0.25 cup chickpea flour

0.25 cup chopped scallions

0.5 cup non-fat Greek yogurt

1 tbsp fresh dill

1 tsp lemon juice

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tsp extra virgin olive oil

PREPARATION

• 1

  Place the grated zucchini in a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible.

• 2

  In a large mixing bowl, whisk together the large egg, liquid egg whites, chickpea flour, garlic powder, sea salt, and black pepper until a smooth batter forms.

• 3

  Fold the squeezed zucchini and chopped scallions into the egg mixture until the vegetables are evenly coated.

• 4

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

• 5

  Scoop the batter into the skillet to form four large fritters, using a spatula to flatten them into even discs.

• 6

  Cook the fritters for 4 to 5 minutes per side until they are deeply golden brown and the centers are firm.

• 7

  While the fritters are cooking, combine the Greek yogurt, fresh dill, and lemon juice in a small bowl and stir until smooth.

• 8

  Serve the warm fritters immediately with the chilled dill yogurt sauce on the side or dolloped on top.