Zucchini Fritters

These are my favourite latke inspired zucchini side dish. I usually serve these with lamb or on their own as appetizers with yogurt. Or I really spice them up and throw in a green chili or 2 and serve with Indian fritter batter (pakoras) – but that’s another recipe. This is an easy, quick and healthy (I only use eggwhites) way to get in some veggies. Enjoy!

Recipe serves 4:

3 zucchinis, coarsely grated
1 small onion, coarsely grated
1 large egg white
1 tablespoon flour (can be omitted)
3 tablespoons chopped chives
1/2 teaspoon paprika
salt, to taste
pepper, to taste

1 tablespoon butter
2 tablespoon oil

1 cup of full fat yogurt
salt, to taste
pepper, to taste
paprika, to taste
chopped chives (or dill)

Place zucchini and onion in colander; let drain 1 hour.

In a large bowl, combine egg white, flour, paprika, salt and pepper. Mix well.

Squeeze any excess liquid from zucchini and onion and transfer to bowl. Add chopped chives and gently mix to combine.

In large skillet, over medium to high heat, heat 2 tablespoons oil and 1 tablesppon butter. Spoon in fritters batter and flatten slightly. Cook 3 minute on each side, until golden brown. Transfer to baking sheet.

Preheat oven to 200ºF. Place baking sheet in oven for 10 minutes until ready to serve.

Can be served with plain or spiced yogurt.

* For appetizer: Use 1 tsp batter for each fritter and serve with yogurt mixed with salt, pepper, paprika and chives or dill.

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