Zucchini Fritters

Zuchini Fritters


11/2 pounds zucchini, grated

1 teaspoon salt

1/4  cup all-purpose flour

1/4  cup grated Parmesan cheese

1 large egg, beaten

2 cloves garlic, minced

kosher salt and ground black pepper

  to taste

2 tablespoons olive oil


Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.

Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible.

Mix flour, Parmesan cheese, egg, garlic, kosher salt and pepper together in a large bowl. Stir in zucchini.

Heat olive oil in a large skillet over medium-high heat.

Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side.

Yogurt Sauce

Yogurt Dill Sauce


1 cup yogurt, low-fat strained (Greek-style)

1 clove garlic (small, minced)

1 tablespoon fresh dill (chopped)

1/2 teaspoon lemon peel (finely grated)

1 teaspoon lemon juice

1/2 teaspoon salt

1/4  teaspoon pepper


In a small bowl, mix yogurt with garlic, fresh dill, lemon peel, lemon juice, salt and pepper.