Ingredients:

  • 2 lbs (900g) zucchini, coarsely shredded
  • 1 tsp (6g) kosher salt
  • 1/2 cup (60g) all-purpose flour
  • 2 large eggs, lightly beaten
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 cloves (6g) garlic, minced
  • 2 scallions (10g), thinly sliced
  • 1/2 tsp (1g) black pepper
  • 3 tbsp (42g) neutral oil
  • 1/2 cup (120g) Greek yogurt
  • 1 tbsp (15ml) lemon juice
  • 1 clove (3g) garlic, grated
  • 1 tbsp (15ml) fresh dill, chopped
  • Pinch of salt

Instructions:

  1. Toss the shredded zucchini with 1 tsp of salt in a colander and let it sit for 10 minutes to sweat.
  2. Transfer the zucchini to a kitchen towel or nut milk bag; twist and squeeze firmly until no more liquid escapes.
  3. In a large bowl, whisk together the all-purpose flour, Parmesan cheese, minced garlic, sliced scallions, and black pepper.
  4. Fold in the beaten eggs and the squeezed zucchini, stirring until the mixture is well-combined and evenly coated.
  5. Heat the neutral oil in a skillet over medium-high heat until a drop of batter sizzles instantly upon contact.
  6. Scoop approximately 1/4 cup of batter per fritter into the pan, flatten slightly with a spatula, and fry for 3-4 minutes per side until golden brown.
  7. Prepare the dip by mixing Greek yogurt, lemon juice, grated garlic, fresh dill, and a pinch of salt.