Smoked Trout and Zucchini Fritters Recipe
Prep Time:
45 minutes
Cook Time:
10 minutes
Servings:
2 servings
Ingredients
  • 1 pound zucchini
  • Salt, to taste
  • ½ cup plain yogurt
  • Juice ½ lemon
  • 2 tablespoons chopped fresh dill, divided
  • ⅛ teaspoon sumac
  • ⅓ cup all-purpose flour
  • ½ teaspoon baking powder
  • 2 large eggs, at room temperature, beaten
  • 2 tablespoons chopped fresh chives
  • 8 ounces smoked trout, skinless and flaked, divided
  • Black pepper, to taste
  • 1 tablespoon cooking oil
Directions
  1. Grate the zucchini and place into a colander along with a sprinkling of salt. Leave the zucchini for 30 minutes to 1 hour, then gently squeeze to remove any excess water, and set aside.
  2. Meanwhile, in a small bowl, mix the yogurt with the lemon juice, 1 tablespoon of the chopped dill, and sumac. Set aside until ready to use.
  3. In a large bowl, mix the flour with the baking powder, then add the zucchini and toss to thoroughly coat.
  4. Add the beaten eggs, chives, remaining dill, ¾ of the smoked trout, and salt and pepper to taste to the zucchini mixture. Stir until well combined.
  5. Add the cooking oil to a large, heavy-bottomed pan set over medium heat. Scoop large spoonfuls of the batter into the skillet and cook for a few minutes on each side until golden. (Be sure to fry the fritters in batches so as not to overcrowd the pan.) Transfer the finished fritters to a paper towel-lined plate, keeping them warm in a preheated oven if desired.
  6. Serve the fritters hot, with a drizzle of lemon dill yogurt and more smoked trout on top.