Zucchini Fritters with Yogurt Dill Sauce

Ingredients

• 1 cup all-purpose flour
• 1 1/4 teaspoons baking powder
• Coarse salt and freshly ground black pepper
• 3 medium zucchini
• 1 medium onion, halved
• 2 tablespoons Greek-style plain full-fat yogurt
• 1 large egg, lightly beaten
• 1/2 cup olive oil, plus more as needed
• Yogurt Dill Sauce, for serving

Directions

1. In a small bowl, whisk together flour, baking powder, and 1/8 teaspoon salt; set aside.
   
2. Grate onion on the large holes of a box grater into a medium bowl. Transfer grated onion to a piece of cheese cloth. Squeeze excess liquid from onion and discard. Transfer onion to a clean medium bowl; you should have about 1/2 cup grated onion. Grate zucchini into bowl with onion on the large holes of a box grater; you should have about 3 1/2 cups grated zucchini. Add 1/2 teaspoon salt and toss to combine; let stand 30 seconds.
   
3. Transfer zucchini and onion mixture to a clean piece of cheesecloth and cover. Squeeze out as much liquid as possible and discard. Transfer zucchini and onion to a large bowl. Add yogurt and egg; season with salt and pepper. Stir until well combined.
   
4. Slowly add 3/4 cup of the flour mixture, while folding it into the zucchini mixture. If mixture seems too wet, fold in 1/4 cup more.
   
5. Heat olive oil in a medium skillet over medium-high heat. Working in batches, using about 3 tablespoons of the zucchini mixture, gently form a patty and place in skillet. Cook until fritters are firm and begin to turn golden on the bottom, about 2 minutes. Turn fritters and continue to cook about 2 minutes more. Turn fritters again and cook for 30 seconds; transfer to a paper towel-lined plate. Repeat process with remaining zucchini mixture, adding more oil as necessary.
   
6. Season fritters with salt and serve immediately with yogurt-dill sauce.
   
   
   Yogurt Dill-Sauce
   
   

   Ingredients

   • 1 cup Greek-style plain full-fat yogurt
   • 2 tablespoons milk
   • 3 tablespoons fresh chopped dill
   • Coarse salt and freshly ground white pepper

   Directions

   1. Mix together yogurt and milk in a small bowl until well combined. Fold in dill; season with salt and pepper. Keep refrigerated until ready to use.