Prep 15 mins Cook 10 mins Makes Serves 2 Source 28bysamwood.com
Grate zucchini using a large grater. Once zucchini is grated, squeeze out excess liquid and place in mixing bowl. Crush garlic and add to grated zucchini.
Add egg, salt, pepper and half the flour to the mixing bowl. Stir to combine. Gradually add the remaining flour, stirring consistently until you have 1 tbs left. Keep this tablespoon to the side as the zucchini will continue to leak liquid so you may have to add the extra flour to the second batch before cooking.
Heat oil in non-stick frypan on medium heat. Using a tablespoon, spoon the mixture into the pan (2 spoonfuls per fritter).
Cook for 3 minutes on one side or until golden brown and then flip and cook for a further 2 minutes. Finish cooking remaining mixture.
Serve with fresh dill and natural yoghurt.
This recipe was skillfully contributed by 28 Create competition winner, Margarita Zaytseva!
Energy 1421.18 kJ
Calories 339.44 cal
Sat. Fat 2.83g