Baked Zucchini Fritters with Yogurt

 Ingredients:

2 Zucchinis (16 oz)

2 medium Potatoes (11 oz)

1 tsp salt

pepper

3 Spring Onions, finely sliced

0.5 oz Dill, chopped

zest of 1 Lemon

heaped 1/3 cup Cornstarch or Potato Starch

Olive Oil (optional)

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Yogurt  Mix

1/5 cup Yogurt

1 Garlic clove minced

1 Tbsp lemon juice

1 Tbsp Dill, chopped

1/2 Tbsp Olive oil

A dash of kosher salt & pepper

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1. Grate zucchini and potato in a food processor. Transfer the mix to a bowl. Stir 1 tsp of salt and set said for 10-15 min.

2. Slice spring onions and dill. 

3. Preheat the oven 425F. Line the baking tray with parchment paper.

4. Squeeze all the excess liquid out of the mixture, using the muslin cloth or hands. It should be 1 1/2 cup of liquid.

5. Add Onions, Dill, zest of lemon, pepper and starch to the vegetables. Mix well.

6. Divide the mixture into 12 patties, make them flat. You can brush the with olive oil if you wish.

7. Bake 35-40 min flipping them once half way through the time.

8. Prepare Yogurt mix by adding all the ingredients. Mix them well.