Coarsely grate the courgettes, put them in a clean tea towel and squeeze them out thoroughly. The drier the courgette, the better the fritters hold together.
Dice the onion very finely and mix it in a bowl with the courgette, eggs and almond flour. Leave the mixture to stand briefly so it binds a little.
For the dip, stir the Greek yoghurt with the lime juice until smooth. Finely chop the dill, fold it in and chill the dip until serving.
Heat the olive oil in a large frying pan. Add small portions of the courgette mixture, flatten them slightly and fry over a medium heat.
Turn the fritters as soon as the underside is golden brown and finish cooking them. Then drain them briefly on kitchen paper.
Serve the warm courgette fritters with the lime yoghurt. Finish with a little extra dill and lime zest if you like.
Good to know
When you want something golden brown on the outside and moist inside, these fritters are just right. The fresh dip keeps them light and rounds them off.
Swaps
Almond flour → gram flour (also provides fibre and plant protein). Greek yoghurt → skyr (also contains protein). Olive oil → ghee (heat-stable for frying, contains milk). Dill → parsley (contains vitamin K and vitamin C, among others).
Allergens
Contains egg, almonds (tree nuts) and milk. Usually good for children if the fritters are mildly seasoned and fried until soft enough. In pregnancy, use pasteurised yoghurt and fry the fritters until cooked through.
