Ingredients:
For the Fritters:
2 zucchinis, grated
3 eggs
Bunch of spring onions, chopped
Bunch of dill, chopped
100 g (3.6 oz) cheese, grated
4 tablespoons flour
1 teaspoon baking powder
Salt and black pepper, to taste
Olive oil, for frying
For the Sauce:
2 tablespoons Greek yogurt or sour cream
3 teaspoons mayonnaise
2 tablespoons ketchup
1 cucumber, grated
2 garlic cloves, minced
Fresh parsley, chopped
Fresh chives, chopped
Salt and black pepper, to taste
Directions:
Prepare the Zucchini:
Grate the zucchinis and place them in a colander. Sprinkle with 1 teaspoon of salt and let sit for 15 minutes to draw out excess moisture. After 15 minutes, squeeze out as much water as possible from the grated zucchini.
Mix the Batter: 2. In a large bowl, beat the eggs. Add the grated zucchini, chopped spring onions, chopped dill, grated cheese, flour, baking powder, salt, and black pepper. Mix well until all ingredients are combined.
Fry the Fritters: 3. Heat olive oil in a large frying pan over medium heat. Spoon the batter into the pan to form fritters, pressing them down slightly to flatten. Fry for about 4 minutes on each side, or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain any excess oil.
Prepare the Sauce: 4. In a small bowl, combine the Greek yogurt (or sour cream), mayonnaise, ketchup, grated cucumber, minced garlic, chopped parsley, and chives. Mix well and season with salt and black pepper to taste.
Serve: 5. Serve the warm fritters with the prepared sauce on the side. Garnish with extra dill or parsley if desired.