Turkish zucchini fritters with garlic yoghurt sauce
These hot and crunchy fritters make a great snack or light lunch. Served with a creamy garlic yoghurt sauce for a delicious lunch-box treat.
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Cooking tools:
- Mixing bowl
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Skillet
- Stove
- Spatula
- Paper towel
- Serving platter
Ingredients
- 3 medium zucchini (360g), grated coarsely
- 2 medium carrots (240g), grated coarsely
- 2 green onions (scallions), sliced thinly
- 2 tablespoons coarsely chopped fresh dill
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 200 fetta, crumbled
- 1 teaspoon sweet paprika
- 1½ teaspoons ground cumin
- ¾ cup (105g) white spelt flour
- 3 eggs, beaten lightly
- sunflower oil, for shallow-frying
- lemon wedges, to serve
- garlic yoghurt sauce
- 1 cup (280g) greek-style yoghurt
- 1 tablespoon lemon juice
- 1 small clove garlic, crushed
- 1 tablespoon coarsely chopped fresh dill
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