Zucchini Fritters with Lemon Yoghurt Dip

Crispy on the outside, soft in the middle and packed with fresh, summery flavour – these zucchini fritters are the perfect way to turn humble veg into something seriously moreish. With a hint of Parmesan for a savoury kick and a zesty lemon yoghurt dip to brighten things up, they’re a brilliant snack, side or even a light lunch. Quick to make and even quicker to disappear, they’re ideal for using up a dose of veggie. If you’ve got a garden full, you’ll be making these on repeat!

Serves: 4

Ingredients:

For the Fritters

  • 400g zucchini, grated
  • ½ tsp sea salt
  • 2 spring onions, finely chopped
  • 2 large eggs, lightly beaten
  • 50g plain flour
  • 30g grated Parmesan cheese
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • 2 Tbsp olive oil (for frying)

For the Lemon Yoghurt Dip

  • 200g plain Greek yoghurt
  • 1 Tbsp lemon juice
  • 1 tsp lemon zest
  • 1 Tbsp fresh dill or parsley, finely chopped
  • A pinch of salt and black pepper

Instructions:

  1. Place the grated zucchini in a colander and sprinkle with the sea salt. Let it sit for 10 minutes to draw out excess moisture.
  2. After 10 minutes, squeeze the zucchini firmly in a clean tea towel or with your hands to remove as much liquid as possible. Ensure the zucchini is well-drained to avoid soggy fritters
  3. In a large bowl, combine the drained zucchini, spring onions, eggs, flour, Parmesan, garlic powder and black pepper. Mix until well combined.
  4. Stir well and refrigerate until ready to cook.
  5. Heat the olive oil in a large frying pan over medium heat.
  6. Scoop heaped tablespoons of the batter into the pan, flattening slightly to form fritters.
  7. Cook for 2–3 minutes per side, until golden brown and cooked through. Work in batches to avoid overcrowding the pan.
  8. Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.
  9. In a small bowl, mix the Greek yoghurt, lemon juice, lemon zest, dill or parsley and a pinch of salt and pepper.
  10. Arrange the fritters on a serving platter with the lemon yoghurt dip on the side.