Grated zucchini mixed into a batter and lightly fried for an easy, healthy snack or light lunch. Pair with the light, creamy herbed yogurt as a healthy, tangy dipping sauce.
Grated zucchini mixed into a batter and lightly fried for an easy, healthy snack or light lunch. Pair with the light, creamy herbed yogurt as a healthy, tangy dipping sauce.
Ingredients
7 OZ / 200 G yogurt
1 EA lemon
1 BUNCH parsley
1 BUNCH dilL
33.5 OZ / 900 G zucchini
14 OZ / 400 G potatoes
2 EA eggs
3.5 OZ / 100 G flour
3 TBSP oil
1 TBSP salt
1 TSP pepper
Directions
Squeeze lemon juice and grate the lemon zest.
Wash and dry dill and parsley, add to the mixing bowl and chop for 5 seconds / speed 10.
Add the yogurt, lemon juice, lemon zest, salt, pepper to the mixing bowl and mix for 30 seconds / speed 2.
Transfer to another bowl and set aside. Clean the bowl.
Cut the zucchini in half, scoop out the core, then cut into small pieces and add to the mixing bowl.
Peel the potato, cut into small pieces, and add to the mixing bowl.
Add salt and chop for 30 seconds / speed 4.
Transfer the vegetable mixture to a separate bowl and allow to rest for 15 minutes. Use a cheesecloth to squeeze out extra water.
Add the potato zucchini mixture to the mixing bowl. Add the flour, eggs to the mixing bowl. Mix for 25 seconds / speed 3 / stir. Remove from the mixing bowl and season with more salt and pepper to taste.
Add oil to the pan and fry the fritters for 4 minutes each side on a medium heat.
