Grate zucchinis and carrot into a sieve and leave to rest for 10 minutes. Then squeeze extra moisture in batches with your hands and place in a clean bowl. Or wrap in a cheesecloth and wring out. This is an important step to avoid soggy fritters.
Mix all the fritter ingredients in a large mixing bowl until well combined. If mixture is too wet and not holding together – add more flour.
Heat oil in a fry pan on medium heat. Make sure oil is hot. Place a tablespoon or so of the fritter mixture in the pan and flatten with the back of a spatula. Repeat with the remaining mixture, cooking in batches. Cook for 3-4 minutes on each side, until golden and crissp.
Transfer to plate lined with baking paper.
To make the dipping sauce, heat a fry pan with 1 tbsp oil and saute 1 garlic clove. Add garlic to yoghurt with the juice a lemon and stir to combine. Season with pepper.
Serve the fritters with the dipping sauce and a salad.
Notes
Serving these fritters with yoghurt helps to boost the protein content!
Store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to a month.
