Lemony zucchini fritters

Name: Lemony zucchini fritters
Total time: 45 min
Yield: 3 servings
Ingredients: 2 Tbsps dry bread crumbs; 2 free range eggs; 62.5 g flour; 1 tsp garlic powder; 1 lemon juice; 4 Tbsps olive oil; 1 tsp onion powder; 1 Tbsp grated parmesan cheese; 30 g parsley; 1 tsp black pepper; 3 servings plain greek yogurt; 453.59 g courgettes

A simple and delicious recipe for Lemony Zucchini Fritters, perfect for a vegetarian diet. Best made as a side dish for a summer barbecue or picnic. This dish is rich in vitamins and minerals, making it a nutritious choice for a light meal.

Ingredients

dry bread crumbs

2 Tbsps

free range eggs

flour

62.5 g

garlic powder

1 tsp

lemon juice

olive oil

4 Tbsps

onion powder

1 tsp

grated parmesan cheese

1 Tbsp

parsley

30 g

black pepper

1 tsp

plain greek yogurt

3 servings

courgettes

453.59 g

Method

Chop the zucchini into small pieces.
Place in food processor and pulse until there are small bits left. (If you have a grating attachment on your food processor you can use that instead).In a medium bowl add zucchini, lemon juice, parsley, flour, eggs, spices, Parmesan cheese, and breadcrumbs.
Mix together until evenly distributed.
Place olive oil in a large frying pan and heat over medium high heat. Working in batches, add a little less than a cup of batter to the frying pan for each fritter. Cook until golden brown on the bottom, about 45 seconds. Flip over and cook until golden brown on the other side.
Place a few layers of paper towel on a baking sheet or plate. Once fritters are done, transfer to the lined baking sheet or dish and let the paper towel soak up extra oil.
Garnish with more lemon juice and a dollop of Greek yogurt before serving.

Nutrition:

477 kcal

Carbs

36 g

Fat

23 g

Protein

30 g

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