Rotate Your Phone

You can't use the recipes in a landscape mode, so please rotate your phone back to portrait mode

Zucchini Fritters with Couscous Tabbouleh Salad and Lemon Yogurt Sauce with Celsius°Cooking™

25 mins - Total Time
- Time of day
4 - Servings

These light and fluffy cakes capture the delicate crunch of zucchini, complemented by the freshness of lemon and yogurt.

Zucchini Fritters with Couscous Tabbouleh Salad and Lemon Yogurt Sauce with Celsius°Cooking™

25 mins - Total Time
- Time of day
4 - Servings
DOWN TO RECIPE

These light and fluffy cakes capture the delicate crunch of zucchini, complemented by the freshness of lemon and yogurt.

15 min Prep Time 10 min Cook Time 25 mins Total Time

Choose number of servings

Ingredients

For the Cakes

  • Large Zucchini 6
  • Kosher Salt as needed
  • Lemon Zest 2 tbsp
  • Chives (thinly sliced) 2 tbsp
  • All Purpose Flour 4 tbsp
  • Eggs 2
  • Black Pepper (freshly cracked) as needed
  • Extra Virgin Olive Oil 4 tbsp

For the Couscous Salad

  • Couscous (original) 170 g
  • Water 240 ml
  • Kosher Salt as needed
  • Extra Virgin Olive Oil 5 tbsp
  • Parsley Leaves (finely chopped) 160 g
  • Mint Leaves (thinly sliced) 30
  • Roma Tomatoes (diced small) 2
  • Lemon Juice 120 ml

For the Sauce

  • Greek Yogurt 140 g
  • Lemon Zest 2 tbsp
  • Chives (thinly sliced) 4 tsp
  • Kosher Salt as needed
  • Black Pepper (freshly cracked) as needed

Tools that you will need

General Equipment

  • Cheese Grater
  • Fish Spatula
  • Large mixing bowl
  • Lint-Free Towel
  • Microplane
  • Paper Towel (as needed)
  • Rubber Spatula
  • Small Mixing Bowl
  • Tray or Large Plate
Cooking Step

Cooking Steps Prep Cooking

Grate and Season the Zucchini

Trim the ends and grate the zucchini into a bowl. Mix with salt and allow to rest while you continue with the recipe.

Zucchini (grated)675 grams
Kosher Salt2 tsp.

1. Measure and Add the Couscous, Water, Olive Oil and Salt

Add the Ingredients and stir to combine.

Couscous (original)170 grams
Water240 ml
Extra Virgin Olive Oil2 Tbsp.
Kosher Salt2 tsp.

2. Begin Cooking the Couscous

Cook the couscous for 2-3 minutes or until water comes to a boil. Ones the water boils, turn the burner off and allow the couscous to rest for 5 minutes.

3. Measure and Combine the Sauce Ingredients

While the couscous cooks, measure and mix the sauce ingredients. Stir until well incorporated and set aside.

Greek Yogurt140 grams
Lemon Zest2 Tbsp.
Kosher Salt1/2 tsp.
Chives (thinly sliced)4 tsps.
Black Pepper (freshly cracked)10 turns

4. Wring Out the Zucchini

While the couscous rests, place the grated zucchini in a lint-free towel and squeeze out as much water as possible. Transfer to a large mixing bowl.

Zucchini (grated)
270 grams

5. Measure and Add the Remaining Ingredients for the Zucchini

Measure the remaining ingredients and add to the bowl with the zucchini. Mix until well combined.

Egg2
All Purpose Flour4 Tbsps.
Chives (thinly sliced)2 Tbsp.
Lemon Zest2 Tbsp.
Black Pepper (freshly cracked)16 turns

6. Form the Zucchini Cakes

Lightly pack the mixture into a 1/3 measuring cup, then tap the portion into your palm. Transfer to a tray or plate and gently flatten until about 1/2 inch thick and refrigerate. NOTE: the cakes will still contain a good amount of liquid, however, this will evaporate while they cook.

Yields6

7. Remove the Couscous

Transfer to a plate or tray and flatten out. Place in the fridge, then wash the pan before continuing.

8. Connect the Cookware

Turn the burner and place the cookware on the burner. Tap the cookware twice until the symbol apears on the cooktop. Select Heating up and Frying and set the temperature to 205°C.

9. Measure and Add the Oil

 

Extra Virgin Olive Oil2 Tbsps.

10. Add and Begin Cooking the Cakes

Add 4 zucchini cakes into the preheated pan and cook for 5 minutes or until golden brown.

11. Flip and Finish Cooking the Cakes

Flip on their other side and continue cooking for 5 more minutes or until golden brown.

12. Remove the Cakes

Using the spatula, transfer the cakes to a paper towel-lined tray or plate and season with kosher salt. Continue cooking any remaining cakes and then turn the burner off.

Kosher Saltas needed

13. Mix the Salad

Once all the fritters are cooked, add the couscous to a bowl with the parsley, mint, and tomato and season with olive oil, black pepper, and salt to taste.

Parsley Leaves (finely chopped)160 grams
Mint Leaves (thinly sliced)30
Roma Tomatoes2
Lemon Juice120 ml
Extra Virgin Olive Oil6Tbsps.
Kosher Saltas needed

 

14. Garnish and Serve

Transfer the cakes to a serving dish and garnish with a dollop of lemon yogurt sauce. Serve alongside the couscous salad.

Finished cooking!

Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!