Ingredients:

  • 2 cups (280g) shredded zucchini
  • 1/2 tsp (3g) kosher salt
  • 1/4 cup (30g) all-purpose flour
  • 1 large (50g) egg, lightly beaten
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 cloves (6g) garlic, minced
  • 2 tbsp (8g) fresh parsley, chopped
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) olive oil
  • 1/2 cup (120g) plain Greek yogurt
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (3g) fresh dill, chopped
  • 1 pinch (0.5g) salt

Instructions:

  1. Grate the zucchini using the large holes of a box grater. Toss the shreds with 1/2 tsp (3g) of salt and let them sit for 10 minutes.
  2. Transfer the zucchini to a clean kitchen towel and squeeze firmly until no more liquid drips out.
  3. In a large bowl, combine the squeezed zucchini, beaten egg, grated Parmesan, minced garlic, and parsley.
  4. Fold in the flour and black pepper. Mix until the ingredients are just combined; do not overwork the batter.
  5. Heat olive oil in a skillet over medium-high heat.
  6. Scoop about 1/4 cup of batter per fritter into the pan, flattening them slightly with a spatula.
  7. Cook for 3–4 minutes per side until a mahogany-colored, crisp crust forms.
  8. Remove and drain on a paper towel.
  9. Mix Greek yogurt, lemon juice, fresh dill, and a pinch of salt in a small bowl to create the dipping sauce.