Description
Crispy, cheesy zucchini fritters with a tangy sourdough twist, perfect with a zesty lemon yogurt dipping sauce.
Ingredients
Scale
- 920 grams zucchini (about 6 cups once shredded)
- 6 grams salt (1 teaspoon)
- 50 grams green onions, sliced (about 1/2 cup)
- 56 grams Monterey Jack Cheese, shredded (1/2 cup)
- 105 grams eggs (about 2 eggs)
- 60 grams sourdough discard (1/4 cup)
- 70 grams all-purpose flour (1/2 cup)
- 4 grams baking powder (1 teaspoon)
- 1 clove garlic, grated
- 3 grams salt (1/2 teaspoon)
- Pinch of black pepper
- Olive oil, for frying
- Lemon Yogurt Dipping Sauce:
- 120 grams plain Greek yogurt (1/2 cup)
- 15 grams fresh lemon juice (1 tablespoon)
- 4 grams fresh parsley, chopped (1 tablespoon)
- 3 grams fresh chives, chopped (1 tablespoon)
- 0.5 grams fresh dill, chopped (1 tablespoon)
- 1 gram garlic powder (1/4 teaspoon)
- Salt and pepper to taste
Instructions
- Grate zucchini and toss with 1 teaspoon of salt. Let sit for 10 minutes, then squeeze out excess moisture.
- In a large bowl, mix zucchini, green onions, cheese, eggs, sourdough discard, flour, baking powder, garlic, remaining salt, and pepper.
- Heat olive oil in a skillet over medium heat.
- Drop spoonfuls of the mixture into the skillet and flatten slightly.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Mix all ingredients for the dipping sauce in a bowl and chill until ready to serve.
- Serve fritters warm with lemon yogurt dipping sauce.
Notes
To make fritters extra crispy, ensure as much liquid as possible is removed from the zucchini before mixing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 fritter
- Calories: 90
- Sugar: 1g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: zucchini fritters, sourdough discard, appetizer, crispy fritters