Delight in these crispy and flavorful zucchini and rice fritters, perfect for a light meal or a satisfying snack.
Grate the zucchini and place it in a colander. Sprinkle with a pinch of salt and let it sit for 10 minutes to draw out excess moisture.
Squeezing out the excess moisture from the zucchini ensures the fritters hold together better and become crispier.
In a large mixing bowl, combine the cooked brown rice, grated zucchini (squeezed dry), chopped onion, parsley, eggs, and panko breadcrumbs. Mix until well combined.
Ensure the mixture is not too wet; if needed, add more breadcrumbs to achieve the right consistency.
Heat olive oil in a frying pan over medium heat. Scoop portions of the mixture and shape them into patties. Fry the patties in batches until golden brown on both sides, about 3-4 minutes per side.
Avoid overcrowding the pan to ensure even cooking and crispiness.
In a small bowl, mix the yogurt, chopped chives, and Tabasco sauce to create a dipping sauce.
Adjust the amount of Tabasco sauce to your preferred level of spiciness.
Serve the fritters warm with the prepared dipping sauce on the side. Garnish with additional parsley if desired.
Pair with a fresh salad for a complete and balanced meal.
