Zucchini and chickpea fritters with yogurt dip

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Chickpea flour

  (besan)

  ¾ cup or 69g

• Gouda cheese

  2 cup, shredded or 216g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Garlic powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 tsp or 6g

• Parsley

  Spices, dried

  1 tsp or 0.5g

• Butter

  Salted

  4 tbsp or 57g

• Salt

  Table

  ½ tsp or 3g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• Onions

  Raw

  ½ small or 35g

• Smoked Paprika

  Simply Organic

  ¼ tsp or 0.6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Pepper

  Spices, black

  1 tsp or 2g

• Ketchup

  ½ tbsp or 8g

• Greek yogurt

  Plain, whole fat

  5 oz or 142g

Directions

1. For yogurt dip: combine yogurt, smoked paprika, mustard, ketchup, and 1/4 tsp salt. Set aside and keep cold.
2. For fritters: shred the zucchini and onion over a colander using a cheese grater. Liberally sprinkle with salt and place in the sink to release liquid for 10-15 minutes.
3. In a medium bowl, add the remaining fritter ingredients and whisk until a batter is formed. Squeeze the remaining liquid from the zucchini and onion and add it to the batter.
4. Heat a heavy-bottomed skillet over medium heat and add butter. When foaming, add olive oil. Using a 1/4 measuring cup, scoop the batter (scoop should be full and rounded), and pour into piles in the hot pan. Fill the pan with as many as you can fit. Allow to cook for 3-4 minutes or until they turn golden brown and hold their shape. Flip and cook the other side. Remove from the heat and place on paper towels to drain. Serve with sour cream dip.