Zucchini Fritters with Yogurt Sauce

Instructions

1. Step 1

   Place the grated zucchini in a colander and toss it with ⅝ tsp (4 gr) salt. Leave it to drain for 15 minutes.

   Timer: 15 min (fixed)

   Ingredients used: 4.0 gr Fine Salt, 600.0 gr Zucchini

   Cookware: Box Grater, colander

2. Step 2

   Transfer the zucchini to a clean kitchen towel, gather the edges, and squeeze firmly until very little liquid comes out.

   Cookware: kitchen towel

3. Step 3

   Beat the eggs in a mixing bowl. Stir in the squeezed zucchini, scallions, flour, baking powder, and black pepper until evenly combined.

   Ingredients used: 90.0 gr All-Purpose Flour, 4.0 gr Baking Powder, 1.0 gr Black Pepper, 2.0 piece Egg, 3.0 piece Scallion

   Cookware: fork, mixing bowl

4. Step 4

   Stir the yogurt, garlic, dill, lemon juice, and remaining ⅜ tsp (2 gr) salt together in a small bowl. Set aside while the fritters cook.

   Ingredients used: 2.0 gr Fine Salt, 15.0 gr Fresh Dill, 1.0 piece Garlic, 15.0 ml Lemon Juice, 240.0 gr Plain Yogurt

   Cookware: small bowl, spoon

5. Step 5

   Heat the olive oil in a large skillet over medium heat until it shimmers.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 ml Olive Oil

   Cookware: large skillet

6. Step 6

   Spoon the mixture into the skillet to make 12 fritters, flattening each to about 1 cm thick. Work in batches without crowding the skillet.

   Cookware: large skillet, spoon

7. Step 7

   Cook each batch over medium heat for about 3 minutes per side, turning once, until deeply golden and the centers reach 74°C.

   Timer: 6 min (fixed)

   Cookware: large skillet, spatula

8. Step 8

   Transfer the cooked fritters to a serving plate. Serve warm with the yogurt sauce.

   Cookware: serving plate, spatula