Lebanese Gluten-Free Zucchini Fritters (Knafeh) with Yogurt Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 large zucchinis, grated 1 cup almond flour 2 eggs, beaten 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon ground cumin 1/4 teaspoon paprika 1/4 cup chopped fresh parsley 1/4 cup crumbled feta cheese Vegetable oil, for frying For the yogurt sauce: 1 cup Greek yogurt 2 tablespoons lemon juice 2 cloves garlic, minced Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine grated zucchinis, almond flour, eggs, salt, black pepper, cumin, paprika, parsley, and feta cheese. Mix well to ensure all ingredients are evenly distributed.
2. Heat about 1/2 inch of vegetable oil in a large frying pan over medium heat.
3. Using a spoon or ice cream scoop, form the zucchini mixture into small, round patties. Carefully lower each patty into the hot oil and cook for 3 4 minutes on each side, or until golden brown and crispy.
4. While the fritters are frying, prepare the yogurt sauce by combining Greek yogurt, lemon juice, minced garlic, salt, and pepper in a small bowl. Mix well and set aside.
5. Once the fritters are cooked, remove them from the oil using a slotted spoon and place them on paper towels to drain any excess oil.
6. Serve the zucchini fritters warm with a generous dollop of yogurt sauce on top. Garnish with fresh parsley for added flavor and presentation.

Chef’s Insight

To achieve a restaurant-quality dish at home, use fresh, high-quality ingredients and ensure the oil is at the correct temperature for even cooking.

Notes

Adjust the seasoning to taste before serving.