Baked Zucchini Fritters with Yogurt Dip

Instructions

1. Step 1

   Preheat the oven to 220°C. Line a baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Grate the zucchini into a colander, toss it with ⅝ tsp (4 gr) salt, and let it drain.

   Timer: 10 min (fixed)

   Ingredients used: 4.0 gr Salt, 600.0 gr Zucchini

   Cookware: Box Grater, colander

3. Step 3

   Transfer the zucchini to a clean kitchen towel and squeeze firmly to remove as much liquid as possible.

   Cookware: kitchen towel

4. Step 4

   Place the drained zucchini in a mixing bowl. Add the eggs, breadcrumbs, flour, feta, green onions, 1 clove (3 gr) garlic, 1 ½ tbsp (5 gr) dill, ⅛ tsp (1 gr) salt, and 1 gr black pepper; stir until evenly combined.

   Ingredients used: 40.0 gr All-Purpose Flour, 80.0 gr Breadcrumb, 2.0 piece Egg, 80.0 gr Feta Cheese, 5.0 gr Fresh Dill, 3.0 gr Garlic, 1.0 gr Ground Black Pepper, 1.0 gr Salt, 2.0 piece Scallion

   Cookware: mixing bowl, spoon

5. Step 5

   Brush the parchment with half of the olive oil. Form the mixture into 12 equal mounds, flatten them to about 1.5 cm thick, and brush their tops with the remaining oil.

   Ingredients used: 30.0 ml Olive Oil

   Cookware: baking sheet, parchment paper, spoon

6. Step 6

   Bake for 12 minutes, flip the fritters with a spatula, then bake until browned, firm, and at least 74°C in the center.

   Timer: 24 min (fixed)

   Cookware: baking sheet, oven, spatula

7. Step 7

   Stir the yogurt with the lemon juice, 1 clove (3 gr) garlic, 1 ½ tbsp (5 gr) dill, ⅛ tsp (1 gr) salt, and 1 gr black pepper in a small bowl.

   Ingredients used: 5.0 gr Fresh Dill, 3.0 gr Garlic, 1.0 gr Ground Black Pepper, 15.0 ml Lemon Juice, 200.0 gr Plain Greek Yogurt, 1.0 gr Salt

   Cookware: small bowl, spoon

8. Step 8

   Let the fritters stand briefly, then serve them warm with the yogurt dip.

   Timer: 3 min (fixed)