Ingredients

For the Zucchini Fritters:

• 2 zucchini (grated)
• 3 eggs
• 200 grams of cheese (cheddar or mozzarella, grated)
• 1 tablespoon starch (cornstarch or potato starch)
• 1 teaspoon dried parsley
• 2 tablespoons sour cream
• Salt to taste
• Black pepper to taste
• 200 grams of flour

For the Tomato and Garlic Dip:

• 1 large tomato (chopped)
• 1 clove of garlic (minced)
• 2 tablespoons of sour cream
• Salt and pepper to taste

Instructions

Step 1: Prepare the Zucchini Fritters

1. Grate the Zucchini: Start by grating the zucchini using a coarse grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is crucial to avoid soggy fritters.
2. Combine Ingredients: In a large bowl, whisk the eggs. Add the grated cheese, starch, dried parsley, sour cream, salt, and pepper. Mix well until all the ingredients are fully incorporated.
3. Add the Zucchini and Flour: Add the squeezed zucchini to the egg mixture and stir to combine. Gradually add the flour, a little at a time, until the mixture is thick enough to hold together but still soft enough to spoon into the pan. Adjust the amount of flour as needed based on the moisture of the zucchini.
4. Prepare to Fry: Heat a non-stick frying pan over medium heat and add a little oil (olive oil works best for frying). Once the oil is hot, take spoonfuls of the zucchini mixture and carefully drop them into the pan, flattening them slightly to form fritters. Fry for about 3-4 minutes on each side, or until golden brown and crispy.

Step 2: Make the Tomato and Garlic Dip

1. Chop the Tomato: Dice the tomato into small pieces. Place them in a small mixing bowl.
2. Prepare the Dip: Add the minced garlic to the bowl with the tomato. Stir in the sour cream, and season with salt and pepper to taste. Mix everything together until well combined. Adjust the seasoning as necessary, adding more sour cream for creaminess or more garlic for a stronger flavor.

Step 3: Serve

1. Drain and Serve: Once the fritters are golden and crispy, remove them from the pan and place them on a paper towel-lined plate to drain any excess oil.
2. Enjoy: Serve the zucchini fritters hot with the tomato and garlic dip on the side for dipping. Garnish with a few fresh parsley leaves if desired.

Nutrition Facts (per serving):

(Approximately based on 4 servings)

• Calories: 290 kcal
• Protein: 12 g
• Fat: 17 g
• Carbohydrates: 25 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg

Note: Nutritional values may vary depending on exact ingredients and quantities used.

Tips for Making Perfect Zucchini Fritters

• Drying the Zucchini: After grating the zucchini, make sure to squeeze out as much water as possible. This is key to achieving crispy fritters and preventing them from becoming soggy.
• Cheese Options: Feel free to experiment with different types of cheese. Cheddar provides a sharp flavor, while mozzarella creates a melt-in-your-mouth texture. You could even use a blend of cheeses for extra richness.
• Frying Temperature: Be sure to fry the fritters on medium heat. Too high, and they’ll burn on the outside before cooking through; too low, and they’ll absorb excess oil and become greasy.
• Flour Substitution: If you’re gluten-free, you can use rice flour or almond flour as a substitute for regular flour.
• Make it Spicy: If you like a bit of heat, add a pinch of chili flakes to the fritter mixture or the dip to give the dish an extra kick.

Storage Tips

• Refrigeration: Store leftover fritters and dip separately in airtight containers in the refrigerator for up to 2 days. The fritters can lose their crispiness over time but can be reheated in a dry skillet for a few minutes to regain their texture.
• Freezing: If you want to make a large batch, zucchini fritters freeze well. After frying, let them cool completely, then place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a zip-top bag or airtight container. They will stay fresh for up to 2 months. Reheat by baking them in the oven at 180°C (350°F) for about 10-15 minutes or until heated through.
• Dip Storage: The tomato and garlic dip can be stored in the refrigerator for up to 2 days. If the dip thickens, you can add a little more sour cream or a splash of water to achieve the desired consistency.

Frequently Asked Questions (FAQs)

Q: Can I make these fritters in advance?
A: Yes, you can prepare the fritter mixture ahead of time and store it in the fridge for a few hours before frying. However, it’s best to cook them fresh for the crispiest results.

Q: Can I make the dip without sour cream?
A: If you don’t have sour cream or prefer a different flavor, you can use Greek yogurt or even a bit of mayonnaise for a creamy dip. Adjust seasoning as needed.

Q: Can I bake the zucchini fritters instead of frying them?
A: Yes! To bake them, preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Place the fritters on the sheet and bake for 15-20 minutes, flipping halfway through until golden and crispy.

Q: What other dips can I serve with these fritters?
A: If you want to switch things up, try serving the fritters with a tzatziki sauce, hummus, or even a simple yogurt-based dip flavored with dill or mint.

Conclusion

These zucchini fritters with tomato and garlic dip are a perfect way to enjoy the flavors of summer in a simple and easy-to-make dish. The crispy fritters, packed with cheese and seasoned to perfection, pair wonderfully with the fresh, creamy dip that adds a burst of tangy flavor. Whether you’re serving them as a snack, appetizer, or side dish, these fritters will surely be a hit with everyone. Try them today and enjoy the delicious blend of flavors and textures!