Zucchini Fritters Garlic Sauce (Print Version)
# Ingredients:
→ Fritters
01 -
3 large eggs
02 -
100 grams breadcrumbs
03 -
50 grams all-purpose flour
04 -
100 grams cheese of choice (cheddar or mozzarella), freshly grated
05 -
Salt and freshly ground black pepper to taste
06 -
1/2 teaspoon paprika
07 -
2 medium zucchini, grated
08 -
1 teaspoon Italian herbs
09 -
Sunflower oil for frying
→ Garlic-Dill Sauce
10 -
Fresh dill, finely chopped
11 -
2 cloves garlic, minced
12 -
Salt to taste
13 -
3 tablespoons sour cream or plain yogurt
14 -
1/4 teaspoon paprika
15 -
1 small cucumber, grated
# Instructions:
01 -
Grab your zucchini, grate it, and toss it into a colander. Sprinkle some salt over the top and leave it for about 10 minutes to let the liquid seep out. After that, give it a good squeeze to push out any remaining moisture.
02 -
Take a large bowl and throw in your squeezed zucchini. Add in the grated cheese, eggs, breadcrumbs, flour, Italian herbs, paprika, and a pinch each of salt and black pepper. Stir everything together until you’ve got a blended mixture.
03 -
Get a large frying pan and heat up a good amount of sunflower oil over medium heat. Scoop spoonfuls of the zucchini mix, flatten them slightly, and lay them gently in the hot oil. Let them cook for about 3-4 minutes on each side until they’re golden and crisp. Move them onto paper towels to soak up extra oil.
04 -
While frying, stir together your yogurt or sour cream, grated cucumber, minced garlic, dill, a little paprika, and a pinch of salt in a bowl. Mix it well so it’s nice and smooth.
05 -
Dish out the hot fritters with a big scoop of the garlic-dill sauce on the side. Sprinkle a little extra dill over the top if you’re feeling fancy!
# Notes:
01 -
Squeezing out the zucchini water is super important for crunchier fritters.
02 -
You can make these in advance and warm them up later in the oven.
03 -
The sauce tastes even better if made a day ahead.