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1
Drizzle a bit of olive oil in a skillet.
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2
Slice thinly the zucchini and saute until translucent.
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3
Remove to a platter and spread in a thin layer to cool.
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4
In the same skillet, add another drizzle of olive oil.
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5
Slice onion into thin strips.
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6
Saute until translucent and they develop a bit of color.
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7
Remove at once to a large mixing bowl and add the remaining ingredients.
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8
Mix until the ingredients are just incorporated.
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9
If the mixture appears too moist, add in more crispbreads until the mixture holds together when pressed together.
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10
Cover the surface of a small tray with a generous amount of flour.
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11
Heat oven to 250 degrees F. Using an ice cream scoop, drop 8 balls of the mixture onto the flour.
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12
Sprinkle the tops with some flour.
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13
Pick up each ball and form into a patty, dipping back into the flour as needed, smoothing out the sides with your fingers so that the patty has an even thickness.
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14
Remove to a clean platter dusted with a little flour.
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15
Form the rest of the patties.
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16
In a skillet large enough to accommodate 8 patties (they should not overcrowd the pan), heat enough olive oil to cover the surface of the pan.
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17
Prepare a small baking sheet covered with a paper towel for draining.
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18
To check that the oil has heated, wet the tip of your finger with clean water and flick a drop into the oil.
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19
If it sizzles immediately, the oil is ready.
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20
Keep the heat at medium.
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21
Carefully place the patties into the preheated pan, shaking off any excess flour.
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22
Cook for 2-3 minutes, or until they develop a light golden color.
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23
Flip with a wooden spatula or fork and cook for another 1-2 minutes.
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24
Remove to the prepared sheet to drain.
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25
Place the fritters on a baking sheet in the oven to keep warm while you prepare the other batches.
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26
Check the level of oil and add more for subsequent batches, making sure the oil has been heated before adding the patties.
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27
Avoid over-browning.
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28
Serve on a platter with a dollop of yogurt and a sprig of fresh dill on each fritter, along with wedges of lemon to season.
