Ingredients
– 2 medium zucchinis, grated
– 1 teaspoon salt
– 1/2 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1/4 cup green onions, chopped
– 1 large egg
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– Oil for frying (olive oil or vegetable oil)
For the Yogurt Dill Sauce:
- 1 cup plain Greek yogurt
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon lemon juice
- Salt and pepper to taste
Equipment Needed
– Grater
– Mixing bowl
– Frying pan
– Spatula
– Measuring cups and spoons
– Paper towels
Step-by-Step Instructions
To start, I always begin by grating the zucchinis. It’s a simple task, but I adore how it transforms the zucchinis into fine strands ready to soak up flavor. After grating, sprinkle the salt over them and let them sit in a colander for about 10 minutes. This step is crucial because it draws out excess moisture, ensuring my fritters don’t end up soggy. After the 10 minutes, I squeeze the zucchinis in a clean kitchen towel to remove any remaining moisture. The texture should be firm but not waterlogged, helping them fry to crispy perfection. (See the next page below to continue steps…)