Zucchini Fritters with Yogurt Sauce

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the grated zucchini in a colander and sprinkle with a pinch of salt.

   Kokkens note: This helps draw out excess moisture from the zucchini, preventing soggy fritters.

2. 2

   Let the zucchini sit for 10-15 minutes, then firmly squeeze out as much liquid as possible using your hands or a clean kitchen towel.

   Ca. 15 min.

3. 3

   In a medium bowl, whisk together the all-purpose flour, beaten egg, fresh dill, minced garlic, baking powder, salt, and black pepper.

   Ca. 2 min.

4. 4

   Add the squeezed zucchini to the flour mixture and mix until just combined.

   Ca. 1 min.

   Kokkens note: Do not overmix the batter.

5. 5

   Prepare the yogurt sauce by combining the plain yogurt, fresh mint, and lemon juice in a small bowl.

   Ca. 1 min.

6. 6

   Heat the vegetable oil in a large skillet over medium heat.

   Ca. 2 min.

   Kokkens note: Ensure the oil is hot enough, but not smoking, for even frying.

7. 7

   Drop spoonfuls of the zucchini batter into the hot oil, flattening them slightly with the back of the spoon to form fritters.

   Ca. 1 min.

   Kokkens note: Do not overcrowd the pan; cook in batches if necessary.

8. 8

   Cook for 3-4 minutes per side, or until golden brown and cooked through.

   Ca. 8 min.

9. 9

   Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.

10. 10

    Serve the zucchini fritters warm with the prepared yogurt sauce.