Ingredients (for 4 servings):
For the Zucchini Fritters:
2 medium zucchinis (grated and squeezed to remove excess moisture) — 0 points
1 egg — 0 points
1/4 cup whole wheat flour or almond flour (for a lower point option) — 2 points (check the exact brand for accuracy)
1/4 cup grated Parmesan cheese — 1 point
1 garlic clove, minced — 0 points
1/4 cup chopped fresh parsley or dill — 0 points
1/4 tsp salt and pepper to taste — 0 points
Olive oil spray (for frying) — 1 point
For the Yogurt Dip:
1/2 cup non-fat Greek yogurt — 0 points
1 garlic clove, minced — 0 points
1 tbsp lemon juice — 0 points
1 tbsp fresh dill (optional) — 0 points
Salt and pepper, to taste — 0 points
Instructions:
For the Zucchini Fritters:
Prepare the Zucchini: Grate the zucchinis using a box grater. Place them in a clean kitchen towel or paper towel, and squeeze out as much moisture as possible.
Mix Ingredients: In a large bowl, combine the grated zucchini, egg, flour, Parmesan cheese, garlic, parsley (or dill), salt, and pepper. Stir until well mixed.
Form the Fritters: Shape the mixture into small patties using your hands (around 2 tablespoons each).
Cook the Fritters: Heat a non-stick skillet over medium heat and lightly spray it with olive oil. Cook the fritters for about 3-4 minutes on each side, or until golden brown and crispy. You might need to do this in batches, adding more oil spray as needed.
Drain Excess Oil: Once cooked, place the fritters on a paper towel to absorb any excess oil.
For the Yogurt Dip:
Mix the Ingredients: In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, fresh dill (if using), salt, and pepper. Stir until smooth.
Serve: Serve the fritters warm with the yogurt dip.