Greek-style zucchini fritters with mint and dill

Ingredients (makes about 30 fritters)

• 3 medium zucchini (about 700 g), you can mix green and yellow zucchini

• 1 medium potato

• 3 eggs

• 3 tbsp almond flour

• 2 tbsp cornstarch

• 1 tbsp plain yogurt

• ½ tsp baking soda

• 1 tsp salt

• ½ tsp freshly ground black pepper

• ¼ cup chopped fresh mint leaves

• ¼ cup chopped dill

• ⅓ cup chopped green onions

• Olive oil (for brushing the baking tray and greasing hands)

Preparation

1. Preheat the oven to 180°C (355°F) and line a baking tray with parchment paper.

2. Grate the zucchini and potato using a coarse grater. Place in a clean kitchen towel and squeeze out excess liquid – the drier the vegetables, the crispier the fritters.

3. Transfer the squeezed zucchini and potato to a bowl. Add the eggs, almond flour, cornstarch, yogurt, baking soda, salt, pepper, mint, dill, and green onions. Mix well until uniform.

4. Lightly grease the parchment paper with olive oil.

5. Lightly oil your hands, shape the mixture into evenly sized fritters, and place them on the tray in a single layer.

6. Bake for 15–20 minutes, then carefully flip and bake for an additional 5 minutes until golden and crispy.

Serving tip: For a refreshing touch, serve with yogurt mixed with a little chopped garlic and mint.

Enjoy!