Courgette fritters with yoghurt sauceIllustration

Illustration – not a dish we made, so it may look a little different. Photo: William Neuheisel from DC, US, CC BY 2.0, Wikimedia Commons.

Courgette fritters with yoghurt sauce

For summers when you've got more courgettes than friends to give them to.

⏱ 35 min · serves 3 · Lithuanian home cooking · Not spicy at all

267kcal
12 gprotein
28 gcarbs
13 gfat
4 gfibre

Per serving, out of 3. Worked out from the grams of each ingredient using a food database – so it's approximate.

Allergens: Eggs, Gluten and Milk

Ingredients (serves 3)

  • Courgette600 g
  • Egg (2 pcs)110 g
  • Wheat flour60 g
  • Rapeseed / sunflower oil20 g
  • Natural yoghurt150 g
  • Tomato300 g

Also: Garlic, dill, salt, pepper

Method

  1. Get ready: wash the courgettes and grate them coarsely. Season lightly with salt, stir and leave for 10 min.
  2. While the courgette stands, make the sauce: mix 150 g yoghurt with minced garlic and a pinch of salt. Cut the tomatoes into wedges.
  3. Squeeze the courgette well with your hands or in a clean tea towel and pour away the liquid. Stir in 2 eggs, 60 g flour (about 4 tbsp) and chopped dill, and season with pepper.
  4. Cook the fritters in 3 batches. Heat a third of the oil (about 1.5 tsp) in a frying pan over medium heat, drop in spoonfuls to make small fritters and cook for 3 min on each side until golden.
  5. Cook the other 2 batches the same way with the rest of the oil, over medium heat for 3 min on each side. A fritter cut in half must not be runny inside – the egg must be set.
  6. Serve the fritters with the yoghurt sauce and tomatoes.

Tips

  • Salt the grated courgette, leave it for 10 min and squeeze it well – the fritters won't fall apart.
  • Make small fritters – they're easier to flip.
  • More protein? Greek yoghurt for the sauce.

How much should you actually eat?

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Find this recipe in

LunchDinnerLithuanian classicsCheap recipesVegetarian

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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.