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Gluten-Free Zucchini Fritters with Garlic Dill Cream
Tender zucchini fritters bound with egg and rice flour, pan-fried until golden and served with a garlicky sour-cream dill dip. Ready on the stovetop in 5 minutes.
10 min prep / 25 min total
299 kcal
4.9g protein
4 servings
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Ingredients
Ingredients updated to metric measurements
- dill
a handful, chopped
- 370 gzucchini
about 1 zucchini, grated
- 2garlic cloves
1 for the fritters, 1 for the dip
- 1egg
- salt
- black pepper
- 100 grice flour
- olive oil
for frying
- 100 gsour cream
Instructions
Grate 370g zucchini, chop dill and mince 2 garlic cloves (1 for fritters, 1 for dip).
Mix the zucchini with 1 garlic clove, 1 egg, salt, black pepper and 100g rice flour.
Pan-fry small fritters in olive oil until golden on both sides.
Stir 100g sour cream with the remaining garlic clove, extra dill, salt and pepper.
Serve the hot fritters with the garlic dill cream on the side.
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