This recipe isn’t just delicious, it comes with a heartwarming story! Inspired by a family tradition, these zucchini fritters were a breakfast staple for the author’s mom, who enjoyed them every day and saw great results. Packed with protein and healthy fats, they’re a satisfying way to start your day and keep you feeling full until lunchtime.
Ingredients:
- For the Fritters:
- For the Yogurt Herb Sauce:
- Chopped chives
- Chopped dill
- 1 grated cucumber
- 150 g yogurt
- Salt (to taste)
- Optional: Minced garlic
Instructions:
- Make the Scrambled Eggs: In a bowl, whisk together 3 eggs with a splash of water. Heat a non-stick skillet over medium heat and cook the egg mixture, stirring occasionally, until scrambled. Set aside on a plate.
- Prepare the Yogurt Herb Sauce: Combine chopped chives, dill, grated cucumber, and yogurt in a bowl. Season with salt and optional minced garlic. Mix well and refrigerate until ready to serve.
- Assemble the Fritters: In a separate bowl, combine grated mozzarella cheese, 1 egg, salt, pepper, and flour. Mix until a batter forms.
- Heat olive oil in the same non-stick skillet over medium heat. Scoop the batter by tablespoons and flatten slightly into pancake shapes.
- Fry the fritters for 5-7 minutes per side, or until golden brown and crispy.
More Information:
These zucchini fritters are naturally gluten-free as long as you use gluten-free flour. They’re also a great way to sneak in extra vegetables! Feel free to experiment with different herbs in the yogurt sauce, such as parsley or mint.
Leftover fritters can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or toaster oven.
Conclusion:
Start your day right with this healthy and flavorful recipe! Mom’s favorite zucchini fritters are not only delicious but also surprisingly filling. With the cool and refreshing yogurt herb sauce, it’s a well-balanced breakfast that will keep you energized throughout the morning.