Zucchini Fritters with Creamy Dill Sauce
Did you know that although zucchini is often considered a vegetable, it is botanically classified as a fruit? It occurs in several varieties, which range in color from deep yellow to dark green. So let's shred some fruit and fry it up!
- 1/2 cup plain yogurt
- 1/2 tbsp garlic (minced)
- 1 tbsp lemon juice
- 2 tsp fresh dill (chopped)
- 2 cup zucchini (shredded)
- 1 egg (whisked)
- 1/2 cup ricotta cheese
- 1/3 cup panko crumbs
- 1 tbsp fresh parsley (chopped)
- 1 tbsp fresh chives (chopped)
- 3 tbsp parmesan cheese (grated)
- salt & pepper
In a small bowl, combine all ingredients. Set aside.
In a medium bowl, add all ingredients. Mix together by hand. Form small balls, about 2 inches in size.
Preheat griddle to medium-high heat. Add a thin layer of oil to the griddle surface. Place zucchini ball on griddle and press flat using parchment paper and a burger press (or the spatula).
Flip fritters once they are golden brown and cook other side evenly. Once cooked on both sides, pull and serve with dill sauce.
Make sure to squeeze all of the moisture out of the shredded zucchini by wrapping in a dish towel and squeezing out excess liquid. This will help ensure a crispy fritter.
