Feta cheese (cut into small pieces) (If unavailable, use cottage cheese or cream cheese)
Slice the zucchini into thin strips with a vegetable slicer. Put them in a bowl and set aside.
In a small bowl, combine the yoghurt, cucumber, fresh dill, lime juice, garlic (optional), salt, and pepper and chill it in the refrigerator.
Squeeze the zucchini to drain as much liquid as possible.
In a bowl, add the zucchini, green onion, fresh dill, egg, flour, and salt, then add the cheese at the end.
Heat a skillet or a electric griddle, apply some oil or spray it with oil, and pour in 1/6 of the batter at a time and pan-fry them.
Cook for about 3 minutes or until golden brown. Turn over and cook the other side. Repeat the process from Step 5 and Step 6 until the batter is used up.
Add the energy of your love and appreciation, and serve it up with the yoghurt sauce.
Story Behind this Recipe
I wanted to make gluten-free and low-GI zucchini fritters, so I created this recipe.
If you have a lot of zucchini, just double the serving amount. If you need to pan-fry it in a couple of batches, it's convenient to reheat the fritters in a 100℃ oven. Even without the yoghurt sauce, they go well with ketchup, okonomiyaki sauce, mayonnaise, or just as-is.