Zucchini Herb Fritters
Prep time
Cook time
Total time
Serves: 5-6
  • ½ cup dairy free yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh dill
  • ¼ teaspoon sea salt
  • ⅛ teaspoon cracked black pepper
  • 3 cups grated zucchini
  • ⅓ cup chickpea flour
  • ¼ cup chopped parsley
  • ¼ cup minced white onion
  • 2 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • ½ teaspoon sea salt
  • 2 tablespoons olive oil for cooking
How To Make
  1. Stir together dairy free yogurt, lemon juice, chopped fresh dill, sea salt and cracked black pepper for dill yogurt sauce in a small bowl. Refrigerate until serving.
  2. Place grated zucchini on a clean kitchen towel and squeeze over sink to remove excess moisture. Add to a medium mixing bowl with remaining ingredients. Stir well to combine. Set aside for 5 minutes to allow chickpea flour to absorb moisture. Mixture should stick together when squeezed.
  3. Heat 1 tablespoon olive oil over medium heat in a skillet for 1 minute. Scoop ¼ cup amounts of mixture onto hot skillet and use a spatula to shape into a round fritter. Leave enough space between fritters for flipping. Cook for 3-4 minutes on each side adding remaining oil as needed.
  4. Serve fritters hot with dill yogurt sauce. Store leftover fritters in an airtight container for up to 2 days.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/zucchini-herb-fritters-with-dairy-free-dill-yogurt-sauce/