Ingredients:

2 medium zucchini (grated)

1/2 teaspoon salt

1/4 teaspoon black pepper

1 bell pepper (finely chopped)

2 tablespoons olive oil

2 large eggs

1/2 cup sour cream or plain Greek yogurt

1/3 cup all-purpose flour

1 teaspoon baking powder

1/4 cup chopped fresh parsley

Canola oil, for frying

Creamy Dill Sauce (see below)

Creamy Dill Sauce Ingredients:

1 cup sour cream or plain Greek yogurt

1/4 cup mayonnaise

2 tablespoons chopped fresh dill

1 tablespoon lemon juice

1/4 teaspoon garlic powder

Pinch of salt

Pinch of black pepper

Instructions:

Grate the zucchini and place it in a colander. Sprinkle with salt and toss to coat. Let it stand for 10 minutes.

In a large bowl, whisk together the eggs, sour cream or yogurt, flour, baking powder, and parsley.

Squeeze out the excess moisture from the grated zucchini using a paper towel or cheesecloth.

Stir the zucchini, bell pepper, and black pepper into the wet ingredients.

Heat about 1/4 inch of canola oil in a large skillet over medium heat.

Using a spoon, drop portions of the zucchini mixture into the hot oil, flattening them slightly with the back of the spoon.

Cook for 2-3 minutes per side, or until golden brown and cooked through.

Drain the fritters on paper towels.

In a small bowl, whisk together the sour cream or yogurt, mayonnaise, dill, lemon juice, garlic powder, salt, and pepper.

Serve the zucchini fritters warm with the creamy dill sauce for dipping.

Tips:

You can also use shredded zucchini instead of grated zucchini.

If the mixture seems too wet, add a little more flour, one tablespoon at a time, until it reaches a thick batter consistency.

Don’t overcrowd the pan when frying the fritters. Cook them in batches so that they have plenty of room to cook evenly.

You can also bake the zucchini fritters instead of frying them. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet and spread the zucchini mixture into evenly sized patties. Bake for 15-20 minutes, or until golden brown and cooked through.