These zucchini fritters are irresistibly crisp on the outside, tender within, and delicately infused with bright lemon. Serve them fresh with a cooling yogurt sauce for dipping, it adds the perfect creamy contrast. For a lighter option, skip deep frying and instead shallow-fry them in a pan, gently flattening each fritter to achieve a golden, even crust.
Ingredients
Makes 8
3 zucchini (around 400g ) Zest of a lemon
1 Free range egg, lightly beaten
1 spring onion
100g plain flour
Vegetable oil & lemon wedges to serve
Yoghurt Dip
250g Schulz Natural yogurt
1 small garlic garlic, crushed or finely grated Handful of dill, roughly chopped
1 tbsp Mount Zero extra virgin olive oil
Juice of half a lemon
Sea salt and black pepper
Method
Grate the zucchini on the coarse side of a box grater and place into a bowl. Scatter with a good pinch of salt and mix with your hands. Allow the zucchini to sit with the salt for 15 minutes.
Meanwhile, make the yogurt sauce by mixing all of the ingredients in a small bowl until well-combined. Season to taste and set aside while you continue with the zucchini.
Squeeze out excess water from the zucchini and transfer to a medium bowl. Add the remaining ingredients, season with salt and pepper and mix until everything is well combined.
Heat 6cm of oil in a medium pot to 180C on a thermometer. Scoop heaped tablespoons of the zucchini mixture into the hot oil, a few at a time. Cook for 2 minutes on each side or until golden and cooked all the way through. Drain on a rack or paper towel and season with sea salt. Serve hot with the yogurt sauce and wedges of lemon.