2 -
15 mins
10 mins
25 mins
Ingredients
For the Cakes
- Large Zucchini 3
- Kosher Salt as needed
- Lemon Zest 1 tbsp
- Chives (thinly sliced) 1 tbsp
- All Purpose Flour 2 tbsp
- Eggs 1
- Black Pepper (freshly cracked) as needed
- Extra Virgin Olive Oil 2 tbsp
For the Couscous Salad
- Couscous (original) 85 g
- Water 120 ml
- Kosher Salt as needed
- Extra Virgin Olive Oil 3 tbsp
- Parsley Leaves (finely chopped) 80 g
- Mint Leaves (thinly sliced) 15
- Roma Tomatoes (diced small) 1
- Lemon Juice 60 ml
For the Sauce
- Greek Yogurt 70 g
- Lemon Zest 1 tbsp
- Chives (thinly sliced) 2 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 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) | 405 grams |
| Kosher Salt | 1 tsp. |
1. Measure and Add the Couscous, Water, Olive Oil and Salt
Add the Ingredients and stir to combine.
| Couscous (original) | 85 grams |
| Water | 120 ml |
| Extra Virgin Olive Oil | 1 Tbsp. |
| Kosher Salt | 1 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 Yogurt | 70 grams |
| Lemon Zest | 1 Tbsp. |
| Kosher Salt | ¼ tsp. |
| Chives (thinly sliced) | 2 tsps. |
| Black Pepper (freshly cracked) | 5 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.
| Egg | 1 |
| All Purpose Flour | 2 Tbsps. |
| Chives (thinly sliced) | 1 Tbsp. |
| Lemon Zest | 1 Tbsp. |
| Black Pepper (freshly cracked) | 8 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.
| Yields | 6 |
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 Oil | 2 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 Salt | as 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) | 80 grams |
| Mint Leaves (thinly sliced) | 15 |
| Roma Tomatoes | 1 |
| Lemon Juice | 60 ml |
| Extra Virgin Olive Oil | 3 Tbsps. |
| Kosher Salt | as 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!
