Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Greek Yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons chopped parsley
  • 1 teaspoon minced garlic
  • 3 cups shredded zucchini
  • 1/2 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 2 large eggs (beaten)
  • 2 tablespoons extra virgin olive oil

Instruction

  • To make the yogurt sauce, whisk together the yogurt, lemon juice, olive oil, parsley and garlic until combined. Cover and refrigerate until ready to serve.
  • To make the fritters, place the shredded zucchini in a colander over a large bowl. Let sit for 10 minutes. Using a clean dish towel or cheesecloth, press down on the zucchini to drain any excess water.
  • In a large bowl, mix together the shredded zucchini, flour, Parmesan cheese and eggs.
  • Heat olive oil in a large skillet over medium high heat. Spoon tablespoons of batter for each fritter, flatten with a spatula and cook until golden brown, about 2 minutes. Flip and cook on the other side, about 2 additional minutes. Serve immediately and enjoy!