Recipe by Scot Louie
Photos by Weldon Owen

The trick to making these fritters good and guilt-free is using more eggs and less flour to bind them together.

They are light and crispy on the outside and soft on the inside. They’re just incredible and taste delicious with a sprinkle of flaky salt and dill, or [the cookbook’s] Sun Dried Tomato Aioli.

Makes 3 servings

Instructions:

1. In a small bowl, stir together the yogurt, lemon juice, and dill. Season with salt and pepper. Refrigerate until ready to use.
2. Using the large holes on a box grater, shred the zucchini into a fine-mesh sieve. Sprinkle the zucchini with ½ teaspoon of salt and toss to coat evenly. Set aside for 20 minutes.
3. Pour the zucchini onto cheesecloth, gather up the edges of the cheesecloth, and wring out as much liquid as you can, until the zucchini is dry and flaky. Transfer the zucchini to a medium bowl. Add the green onions and garlic and toss to combine. Add the eggs, ½ teaspoon salt, and a few grinds of pepper and stir gently to combine. Sprinkle the cornstarch and flour over the mixture and stir to combine.
4. Heat the avocado oil in a large nonstick or well-seasoned skillet over medium heat. Using a ¼-cup measure, scoop up mounds of the zucchini mixture and add them to the skillet; you should have 6–8 mounds. Cook, turning a few times, until golden brown on both sides and cooked through, about 6 minutes total.
5. Transfer to paper towels to drain and immediately season with salt and pepper.
6. Serve warm with the yogurt sauce.