Ingredients

3 zucchini, grated

3 eggs

100 grams of wheat flour

40 grams of parmesan cheese, grated

100 grams of Greek yogurt

Salt and pepper to taste

For the Yogurt Dill Sauce:

2 tablespoons of Greek yogurt

1 tablespoon of mayonnaise

1 clove of garlic, minced

Fresh parsley, chopped

Salt and pepper to taste

Olive oil

Instructions:

In a large bowl, grate the zucchini.

Add the eggs, flour, parmesan cheese, Greek yogurt, salt, and pepper to the zucchini and mix well.

Heat a large nonstick skillet or griddle over medium heat.

Add a thin layer of olive oil to the pan.

Spoon about ¼ cup of the zucchini mixture into the pan for each fritter.

Flatten the fritters slightly with the back of a spoon.

Cook the fritters for 3-4 minutes per side, or until golden brown and cooked through.

While the fritters are cooking, prepare the yogurt dill sauce. In a small bowl, whisk together the yogurt, mayonnaise, garlic, chopped parsley, salt, and pepper.

Serve the zucchini fritters warm with the yogurt dill sauce.

Tips:

You can squeeze out any excess moisture from the grated zucchini before adding it to the batter.

This will help the fritters to be crispier.

If the batter seems too wet, add a little more flour until it is thick enough to spoon easily.

You can also bake the zucchini fritters instead of frying them.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking sheet. Spoon the batter onto the prepared baking sheet and bake for 15-20 minutes, or until golden brown and cooked through.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat until warmed through.