These are addictive! And a much healthier alternative to hash-browns! They are also oven baked and not deep fried which is an additional healthy boost 🙂
INGREDIENTS:
FOR THE ZUCCHINI CAKES:
- 2 medium zucchini, grated
- 1 tsp himalayan rock salt
- 1/4 tsp black pepper
- 1 garlic clove, pressed
- 1 tbsp olive oil
- 1 tsp baking powder
- 2 tbsp chopped dill/basil/coriander (fresh)
- 2 large eggs
- 1 cup crumbled feta cheese
- Chickpea flour (add to your discretion to get the fritters to hold their shape)
FOR THE YOGURT SAUCE:
- 1 cup Greek yogurt
- 1/2 small garlic clove, pressed
- salt to taste
- 1-2 tsp chopped basil
DIRECTIONS:
FOR THE ZUCCHINI CAKES:
- Place grated zucchini in a mesh strainer over a bowl. Sprinkle with salt, stir to evenly distribute it. Let the zucchini sit like that or 20 minutes, so they can release their moisture.
- After 20 minutes squeeze out as much liquid out of the zucchini as you can.
- Preheat oven to 180ºC. Line a baking tray with tin foil.
- In a bowl combine drained zucchini, black pepper, garlic, olive oil, baking powder, dill/basil/coriander, eggs, feta cheese and chickpea flour.
- Shape about 2 tbsp patties and place them on the baking tray, leaving some space in between.
- Bake at 180ºC until golden – for 20-30 minutes.
FOR THE SAUCE:
- Combine all ingredients in a bowl and serve with the zucchini fritters.
A really delicious idea, have to try out the recipe!
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Let me know if you do and what you think!
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Recipe looks great, blog looks beautiful and love what you stand for. I have nominated you for a Blog Recognition Award. Check it out on my page 🙂
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