Zucchini and Buckwheat Fritters

Prepare the Fritter Batter Place the shredded zucchini in a clean kitchen towel and squeeze out the excess moisture. In a large bowl, combine the zucchini, cooked buckwheat, chickpea flour, parmesan cheese, minced garlic, smoked paprika, salt, and black pepper. Mix well. In a separate bowl, whisk the eggs and then fold them into the zucchini mixture.

Cook the Fritters Heat olive oil in a large non-stick skillet over medium heat. Scoop 1/4 cup of the fritter batter and place it in the skillet, flattening it with a spatula. Cook for 3-4 minutes on each side until golden brown. Repeat with the remaining batter, adding more oil to the skillet as needed.

Prepare the Tahini Yogurt Sauce In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, minced garlic, and chopped parsley. Season with salt and pepper to taste.

Serve Serve the zucchini and buckwheat fritters with the tahini yogurt sauce on the side. Enjoy your delicious vegetarian dinner!