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Zucchini fritters with yogurt sauce

ingredients

servings

2

Courgette

400 oz

Garlic

1 wedge

Spring onions

3 unit

Feta cheese

120 oz

Parsley

2 spoons

Dried mint

2 spoons

Type 00 wheat flour

2 spoons

Pepper

to taste

Eggs

2 unit

Olive oil

2 spoons

Lemons

1 unit

Natural yogurt, sugar free

250 oz

Cucumbers

1 half

second courses from Italy

Zucchini fritters with yogurt sauce

Zucchini fritters with yogurt sauce

vegetarian with gluten with eggs with lactose source of B vitamins high in iron high in calcium source of C vitamins high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Zucchini fritters with yogurt sauce

light but special

Zucchini fritters with yogurt sauce step 1

step 1

crush the garlic and slice the onions finely. Chop the mint and parsley and cut the lemon into wedges, for garnish.

Zucchini fritters with yogurt sauce step 2

step 2

grated zucchini above a kitchen towel, then cover with another towel and let stand for 10 minutes until they are dry

Zucchini fritters with yogurt sauce step 3

step 3

meanwhile, the sauce prepared by mixing in a container yogurt, cucumber is a generous handful of pepper

Zucchini fritters with yogurt sauce step 4

step 4

Put the zucchini in a bowl and add the garlic, onions, cheese, flour, and a nice little 'pepper. Beat the eggs in another bowl and incorporate the mixture of zucchini, slamming everything well.

Zucchini fritters with yogurt sauce step 5

step 5

do heat the oil in a moderate to fire pan and put to fry 4 tablespoons of the compound, away from each other, for 2-3 minutes per side

Zucchini fritters with yogurt sauce step 6

step 6

remove the pancake from the pan with a slotted spoon, put them to dry on paper towels and keep warm while cook the other should get around 8 pancakes

Zucchini fritters with yogurt sauce step 7

step 7

Serve hot with the sauce alongside and garnish with lemon wedges

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