Ingredients Jump to Instructions ↓

  1. 6 medium zucchini , coarsely grated

  2. 1 medium brown onion, finely chopped

  3. 1 1/4 cups stale breadcrumbs, processed

  4. 3 eggs

  5. 2 tablespoons fresh oregano , finely chopped

  6. 1 teaspoon sumac

  7. 2 tablespoons olive oil

  8. 3 medium tomatoes , seeded, finely chopped

  9. 1/4 cup fresh mint , coarsely chopped

  10. 1/2 cup Greek yogurt

Instructions Jump to Ingredients ↑

  1. Squeeze the excess liquid from the zucchini using absorbent paper until it is as dry as possible or literally squeeze-dry a handful at a time in your hand; combine the zucchini in a medium-sized bowl with the onion, breadcrumbs, eggs, oregano and sumac.

  2. Heat the oil in a large, preferably non-stick pan; drop rounded tablespoons of the zucchini mixture in batches, into the pan; cook until browned on both sides and cooked through.

  3. Meanwhile, combine the tomato and mint in a small bowl; serve the fritters with the tomato and mint salad, accompanied by yoghurt. ?


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