Zucchini Fritters with Garlic Sauce (Print Version)
# Ingredients:
→ Fritters
01 -
2 medium zucchini, grated
02 -
3 large eggs
03 -
100 grams cheese of choice (cheddar or mozzarella), freshly grated
04 -
100 grams breadcrumbs
05 -
50 grams all-purpose flour
06 -
1 teaspoon Italian herbs
07 -
1/2 teaspoon paprika
08 -
Salt and freshly ground black pepper to taste
09 -
Sunflower oil for frying
→ Garlic-Dill Sauce
10 -
3 tablespoons sour cream or plain yogurt
11 -
1 small cucumber, grated
12 -
Fresh dill, finely chopped
13 -
2 cloves garlic, minced
14 -
1/4 teaspoon paprika
15 -
Salt to taste
# Instructions:
01 -
Start by grating your zucchini and placing it in a colander. Sprinkle with salt and let it sit for 10 minutes - this will help draw out excess moisture. After resting, squeeze the zucchini thoroughly to remove as much liquid as possible.
02 -
In a large bowl, combine your squeezed zucchini with eggs, grated cheese, Italian herbs, paprika, breadcrumbs, and flour. Season with salt and pepper, then mix until everything is well incorporated.
03 -
Heat a generous layer of sunflower oil in a large frying pan over medium heat. Drop spoonfuls of your zucchini mixture into the hot oil, flattening slightly to form fritters. Cook for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
04 -
While the fritters are cooking, mix together your sour cream or yogurt with grated cucumber, minced garlic, chopped dill, paprika, and salt. Stir until well combined.
05 -
Serve your crispy fritters hot with a generous dollop of the garlic-dill sauce. Garnish with extra fresh dill if desired.
# Notes:
01 -
Thoroughly squeezing the zucchini is crucial for crispy fritters
02 -
Can be made ahead and reheated in the oven
03 -
The sauce can be prepared up to a day in advance