Categories: Sides
Ingredients
- 6 small zucchini, grated on the large holes of a box grater
- 1 1/4 tsp salt
- 1 cup Greek yogurt
- 2 tsp smoked paprika
- Juice of 1/2 lemon
- 4 oz manchego cheese, grated
- 1/4 cup chopped fresh parsley
- 4 scallions, thinly sliced
- 3 eggs, beaten
- 1/2 cup flour
- 1/4 tsp black pepper
- grapeseed oil, for frying
Directions
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Put the grated zucchini in a colander. Sprinkle with salt and toss to combine. Let drain for at least 20 minutes. Transfer to a towel and squeeze out excess water.
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Meanwhile, make the yogurt sauce. In a small bowl, stir together the yogurt, smoked paprika, lemon juice and salt.
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In a large bowl, combine the zucchini, cheese, parsley, scallions, eggs, flour and pepper and stir to mix.
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Fill a large saucepan with 1/2 inch of oil and heat over medium-high heat. When the oil is very hot, drop the batter in by rounded tbsp, cooking 4-5 fritters at a time, flattening each dollop with the back of the spoon. Cook until golden on the bottom, about 2 minutes, then flip and cook on the second side until golden, about 2 minutes more. Transfer the cooked fritters to a plate lined with paper towels to drain and repeat until all of the batter has been cooked.