Zucchini fritters… with an Indian-inspired twist! This fun appetizer comes together in a few minutes with just a bowl, a box grater, and a fry pan. These fritters pack a punch while also delivering in flavor AND getting your veggies in…. & with a zingy yoghurt dipping sauce. Yes, please!
INGREDIENTS
FRITTERS
1 pound zucchini, grated (about 3 medium sized zucchini)
3 tbsp all-purpose flour
3 tbsp panko Italian breadcrumbs
1 tsp onion powder
1 tsp curry powder
1/2 tsp chili powder
1/2 tsp dried chives
2 eggs, room temperature
3 tbs green onions, chopped
2 garlic cloves, minced
1/2 tsp sea salt
1/2 tsp black pepper
ZINGY YOGHURT DIPPING SAUCE
1/2 cup Greek yogurt
2 tbsp red wine vinegar
2-3 tsp blue agave OR honey
Micro cilantro (chopped cilantro works just as well)
Pinch of sea salt
Instructions:
Wash and cut off bottom of zucchinis. Grate zucchinis using a box grater to whatever size you wish (I usually use the medium-small sized holes). Throw away or compost tops of zucchinis. Place grated zucchini in a cheese cloth or thin dish towel, wrap zucchini up and twist/squeeze until most of the moisture/liquid comes out. The less liquid in the zucchini, the crispier the fritter!
Transfer zucchini to a bowl and add in slices, eggs, and flour. Mix everything together until well combined.
Heat neutral oil in a medium sized skillet over medium high heat. Scoop about 3 tablespoons worth of the mixture per fritter and work in batches. Dry until golden brown on each side and add oil to the pan as needed throughout cooking process. Sprinkle with sea salt or Maldon salt immediately after taking fritters off pan.
Mix together zingy yoghurt dipping sauce in a small bowl and plate up with cilantro (I used micro cilantro for fun twist!). Enjoy!
Follow @injoskitchen on Instagram & watch this recipe come to life:
https://www.instagram.com/reel/CwGZ92Kuupd/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA==
