Zucchini Fritters With Lemon Herb Yogurt

4
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"I found this at Coley Cooks and it looks great."

Original recipe yields 4 servings
OK
  • FOR LEMON HERB YOGURT

Nutritional

  • Serving Size: 1 (264.3 g)
  • Calories 293.4
  • Total Fat - 13.9 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 72.7 mg
  • Sodium - 1221.1 mg
  • Total Carbohydrate - 33.2 g
  • Dietary Fiber - 2.7 g
  • Sugars - 3.6 g
  • Protein - 11.3 g
  • Calcium - 221.6 mg
  • Iron - 1.7 mg
  • Vitamin C - 37.2 mg
  • Thiamin - 0.2 mg

Step 1

Grate zucchini and spread them out on a tea towel. sprinkle salt over them and let rest 10-20 minutes

Step 2

Pick up towel and squeeze hard to get out any excess water.

Step 3

In a bowl combine chives, eggs, remaining 1/2 tsp salt, pepper, flour cornstarch and baking powder

Step 4

Add zucchini and mix well.

Step 5

Heat 1/4 cup of olive oil over medium high heat.

Step 6

Put three or four big tablespoons of zucchini batter in the pan. Don't crowd.

Step 7

Cook 3-4 minutes until edges are browning then flip over and cook 2-3 minutes more until golden brown. Drain on paper towels.

Yogurt marinade


Step 8

Mix all ingredients together and let sit10-15 minutes. Serve

Tips & Variations


No special items needed.

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