Baked Zucchini Fritters with Herbed Yogurt Dip
Baked zucchini fritters with herbed yogurt dip are a light, crispy lunch.
Nutrition per serving
Protein per 100 kcal: 4.2g · Energy from macros: 18% protein / 33% carbs / 49% fat
Ingredients
- 2 zucchini, grated
- 1 egg
- 40g flour
- 30g feta, crumbled
- 2 spring onions
- 1 tbsp dill
- 1 garlic clove
- Salt
- Pepper
- Olive oil spray
- 150g Greek yogurt
- 1 tsp lemon juice
- 1 tbsp mint, chopped
Instructions
Grate the zucchini, salt it, rest for 10 minutes, then squeeze it dry. Mix the egg, flour, feta, spring onions, dill and garlic, plus salt and pepper, with the squeezed zucchini.
Shape 8 fritters on a lined tray and spray with olive oil. Bake for 20-22 minutes at 200°C, flipping halfway, until golden and crisp.
Mix the Greek yogurt with the lemon juice, mint and a pinch of salt to make the dip. Serve the fritters warm with the herbed yogurt dip.
Baked zucchini fritters with herbed yogurt dip are a light, crispy lunch — golden patties, crisp outside and tender inside, made from grated zucchini, feta and dill, served with a cool Greek yogurt dip with lemon and mint. A filling, low-fat plate that is baked, not fried, and ready in under three-quarters of an hour.
