Zucchini cottage cheese fritters

Crispy, cheesy zucchini fritters paired with a zesty lemon-dill yogurt dip. Simple, tasty, and perfect for any time of day.

Method: 

1. Grate zucchinis and brown onion. Wrap in a clean paper towel and firmly squeeze to remove excess liquid. Place in a large bowl. Add cottage cheese, egg, garlic powder, 0.5 tsp of salt and 0.25 tsp of pepper. Stir until combined.

2. Sprinkle in flour and mix until the batter is sticky but holds together when scooped. If too wet, add another tablespoon of flour.

3. Heat olive oil in a non-stick skillet over medium heat. Scoop 2-3 tbsp of batter per fritter, flatten slightly with a spatula, and cook 3-4 minutes per side until golden brown. Repeat with remaining batter.

4. In a small bowl, combine Greek yoghurt, lemon juice, dried mint and the remaining 0.5 tsp of salt and 0.25 tsp of pepper. Stir until smooth. Add water 1 tsp at a time until desired consistency is reached. Plate warm fritters and serve with the yoghurt dip on the side.