Recipe

Zucchini fritters with yoghurt dip

May 31, 2010 2:00pm
  • 20 mins preparation
  • 25 mins cooking
  • Makes 15 Item
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Ingredients

Zucchini fritters with yogurt dip
  • 5 (750g) large zucchini, grated coarsely
  • 1 (150g) brown onion, grated coarsely
  • 1/2 cup (75g) plain flour
  • 3 eggs
  • 2 tablespoon fresh flat-leaf parsley, finely chopped
  • 1 tablespoon fresh mint leaves, finely chopped
  • 1/2 teaspoon cracked black pepper
  • vegetable oil, for shallow-frying
Yoghurt dip
  • 3/4 cup (180ml) plain yoghurt
  • 1 (130g) lebanese cucumber, seeded, grated coarsely
  • 1 clove garlic, crushed
  • 1 tablespoon fresh mint leaves, finely chopped
  • 2 teaspoon lemon juice

Method

Zucchini fritters with yoghurt dip
  • 1
    In a large bowl, combine zucchini, onion, flour, eggs, herbs and pepper. Shape mixture into 15 fritters.
  • 2
    In a large frying pan, heat oil on medium-high heat, add fritters, flatten slightly, and cook, in batches, for about 3 minutes, or until browned underneath. Turn fritters, cook for a further 2 minutes, or until well browned on other side and cooked through; drain on paper towel.
  • 3
    Meanwhile, to make yoghurt dip: combine ingredients in a small bowl.
  • 4
    Serve fritters with dip.

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