I came across a recipe for zucchini fritters a few weeks back, and was so blown away by how good they were, that I’ve been making them weekly ever since. So after an indulgent Fourth of July weekend filled with heavy barbecue, drinking and rich desserts, it was time to get back to a more healthy routine. Though the original recipe was fine, I made a few tweaks to make it even healthier, without sacrificing the buttery flavor that I loved. These fritters have become my go-to for a quick and healthy snack lately, and since they’re so easy to make, I wanted to share the recipe:
2 large zucchini
1 egg, beaten
1/3 cup wheat flour
2 green onions, chopped
1tsp freshly chopped dill
1 tsp sea salt (or Kosher salt)
1/2 tsp garlic salt
2 tbsp olive oil for frying
1. Trim ends off zucchini and grate over large holes using a boxed grater (or hand held grater). Place in colander with 1 tsp of salt and allow to sit for 20 minutes. Drain zucchini to remove as much liquid as possible so your fritters will be crispy when fried (I use a spatula to press the zucchini down against the colander).
2. Transfer grated zucchini to a large bowl and add egg, flour, diced green onions, chopped dill, and garlic salt. Stir until combined.
3. Heat oil in skillet on medium heat. Scoop 1/4 cup size mounds into the pan and pat down mixture with spatula. Cook about 4-5 minutes on each side, or until the outsides are lightly browned.
4. Allow to cool a couple of minutes on a paper towel and sprinkle with more salt if desired. Top with a dollop of greek yogurt and garnish with dill.
*Makes about 5 patties.