- ½ giant zucchini, about 1lb
- 1 teaspoon Kosher salt, plus extra to taste
- 1 large egg
black pepper to taste
- ½ tsp Garam Masala
- ¼ tsp curry powder
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
(optional: a handful of chopped or shredded cheese)
- Olive oil for pan-frying
Heat up enough oil to cover the bottom of your pan, and bring the heat up (about medium high) until the oil shimmers.
Then form small (about 2 inch diameter) patties of the zucchini mixture and place them in the pan. Leave enough room between patties so that they can crisp nicely on the edges. I fit 3 or 4 patties in my frying pan at a time. Flip after a couple minutes, when you can see the edges becoming brown. Let the patties cook through, then move them to a plate covered in paper towels (to soak up excess oil). Eat them as soon as they are cool!
Yogurt Dipping Sauce (don’t skip this!)
1 cup plain full-fat Greek yogurt
2 tablespoons lemon juice
Pinch of salt
1 small minced clove of garlic
Mix all ingredients together in a small bowl. Either dip your fritters into the sauce, or spread the sauce on top of the fritters. So delicious! Enjoy!