Zucchini Fritters & Labneh
For when you are bored
Prep time: 20 min (plus overnight straining for labneh) | Cooking time: 15 min | Total time: 35 minutes active, plus overnight patience | Difficulty: 1/5
Every six months I make bad decisions. Sometimes it’s re-downloading Hinge, sometimes it’s turning zucchini into fritters. Guess which one tastes better? Full story on Substack.
Ingredients (serves 2)
For the garlic–sumac labneh:
Greek yoghurt, full-fat 250 g / 1 cup
Salt ½ tsp
Garlic clove 1
Sumac ½ tsp
Olive oil for drizzling
Pistachios a few
Dill a little
For the fritters:
Zucchinis 2 medium (about 400 g / 14 oz)
Parmesan 40 g / ½ cup
Dill a small handful
Egg 1 large
Plain flour 30 g / 2 tbsp
Chili flakes ½ tsp
Salt to taste
Black pepper to taste
Olive oil for frying
Equipment
Sieve
Cheesecloth or clean tea towel
Bowl (for straining yoghurt)
Grater
Small plate (for garlic)
Mixing bowl
Frying pan
Spatula
Serving plate
Method
Make the labneh (start the day before):
Line a sieve with cheesecloth and set it over a bowl. Add the yoghurt, sprinkle with salt, tie up the cloth, and refrigerate overnight to strain.
Grate the garlic and stir it into the strained yoghurt. Spread onto a serving plate, top with sumac, drizzle with olive oil, and finish with chopped pistachios and dill.
Make the fritters:
Grate the zucchinis and squeeze out as much liquid as possible.
Grate the Parmesan. Chop the dill.
In a mixing bowl, combine zucchini, Parmesan, dill, egg, flour, chili flakes, salt, and black pepper. Stir until you have a cohesive mixture.
Heat olive oil in a frying pan over medium heat. Drop spoonfuls of the mixture into the pan, flatten gently, and fry until golden brown on both sides.
Serve hot with the garlic–sumac labneh.
Nutritional Value (estimate, per serving)
Calories: ~320 kcal
Protein: 13 g
Fat: 22 g
Carbohydrates: 16 g
Fibre: 3 g
See you next week for the food; the oversharing, as always, is on Substack.