I suggest placing the cooked fritters in the oven at 200ºF/100ºC to keep them warm while cooking the second batch. If you have a lot of zucchini, please double the ingredients. They can be easily heated in an oven toaster or oven. If you don’t want to bother making the yogurt sauce, I think you can eat fritters plain or with gluten-free ketchup. For more heatlhy, gluten-free, low-GI pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
Ingredients: [‘plain yogurt’, ‘cucumber’, ‘fresh dill’, ‘lime juice’, ‘garlic clove’, ‘salt’, ‘pepper’, ‘zucchini’, ‘green onions’, ‘fresh dill’, ‘eggs’, ‘gluten-free flour’, ‘salt’, ‘feta cheese’, ‘oil’]
Quantity of Ingredients: [“”,”1 cup plain yogurt (regular or Greek cowà s milk yogurt or non-dairy regular or Greek yogurt)”,”1/4 cup cucumber, finely diced “,”2 tablespoons fresh dill, chopped “,”1 tablespoon lime juice (from a 1/2 lime)”,”1 garlic clove, grated “,” salt”,” pepper”,””,”2 1/2 cups zucchini”,”4 tablespoons green onions, chopped “,”2 tablespoons fresh dill, chopped “,”2 eggs”,”4 tablespoons gluten-free flour or 4 tablespoons rice flour”,”1/2 teaspoon salt”,”3 ounces feta cheese, crumbled (I used goat milk feta cheese.)”,” oil (for cooking)”]
Number of Servings: 3
Steps: [‘Shred zucchini and set aside.’, ‘In a small bowl, mix yogurt, cucumber, dill, lime juice, garlic (if used), salt and pepper to make a yogurt sauce. Set aside.’, ‘Squeeze water out of the shredded zucchini.’, ‘In a bowl, mix zucchini, green onions, dill, eggs, flour and salt. Fold in cheese.’, ‘Heat a frying pan, spray oil and pour the zucchini mixture (1/6 of the mixture for each fritter).’, ‘Cook each side about 3 minutes or until nicely browned. You need to cook all the fritters in two batches if you don’t have a large griddle.’, ‘Infuse love and serve with the yogurt sauce.’]