Zucchini Fritters with Pickle-Yogurt Sauce and Trout

These zucchini fritters are golden, crisp and surprisingly light, topped with a tangy pickle-yogurt sauce, delicate slices of lightly salted trout and fresh cucumber. They are high in protein, low in calories and perfect as a snack or light meal. Love zucchini? Do not miss our seared tuna salad with grilled zucchini and avocado.

Ingredients

• 270 g (9.5 oz) zucchini
• 1 egg
• 35 g (about 1/4 cup) rice flour
• 40 g (1.4 oz) light cheese, grated
• 1 bunch fresh dill, chopped
• Salt to taste
• For the sauce:
• 100 g (about 1/3 cup + 1 tbsp) Greek yogurt
• 2-3 pickled cucumbers (gherkins), grated
• 1 tbsp pickle brine
• 30 g (1 oz) lightly salted trout
• Fresh cucumber, for topping

Instructions

1. Grate the zucchini, salt it lightly, let it sit for 5 minutes, then squeeze out all the excess moisture.
2. Stir in the egg, grated cheese, dill and rice flour until you have a thick batter.
3. Fry spoonfuls of the batter in a lightly oiled pan over medium heat, 2-3 minutes per side, until golden brown.
4. For the sauce, mix the Greek yogurt with the grated pickles and a splash of brine.
5. Serve the fritters warm, topped with the pickle-yogurt sauce, thin slices of trout and fresh cucumber.

Tips

• Squeeze the grated zucchini really well — removing the moisture is the secret to crisp fritters.
• Keep the fritters warm in a low oven while you fry the rest of the batch — find more fritter technique tips at Serious Eats.
• Swap the trout for smoked salmon if you like, and pair with our strawberry avocado caprese salad for a fresh summer table.

Nutrition (per 100 g): 74.7 kcal | Protein 4.2 g | Fat 3.1 g | Carbs 8 g