Ingredients

Fritters

• 1¼ pounds zucchini
• 2 teaspoons salt
• 4 scallions, finely chopped
• 1/4 teaspoon black pepper
• 1 large egg, beaten
• ½ cup all-purpose flour (GF works great) mixed with ½ teaspoon baking powder
• vegetable oil

Curried Yogurt Sauce

• 2 tablespoons unsalted butter
• 1/2 medium yellow onion, minced
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated or finely minced
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground cumin
• 1/2 cup plain, whole milk Greek yogurt
• salt and ground black pepper, to taste
• 2 tablespoons chives, minced

Other

• 4 slices of prosciutto

Instructions

Coarsely grate zucchini into a colander, sprinkle with salt, and toss to coat. Allow the mixture to set over a bowl or in the sink for 10-15 minutes. Rinse in cold water and drain very well. Squeeze all the water out of the grated zucchini. This will help the fritters stay together.

Add drained zucchini to a mixing bowl with scallions, pepper, and egg; stir together. Sprinkle the flour mixture over the zucchini and mix well.

Meanwhile, prepare the sauce. In a small saucepan, melt the butter over medium heat on a Wolf Burner and add the onion. Cook until just softened, about 5-6 minutes. Then add garlic and ginger. Cook until fragrant, about 2 additional minutes. Add the curry powder and cumin and cook while stirring, 20 to 30 seconds. Reduce the heat, add the yogurt, and stir until heated through. Season to taste with salt and pepper. Garnish with chives.

Preheat the Wolf Griddle to 350°F. Place prosciutto on the Wolf Griddle and cook for 4 to 5 minutes or until crispy. Remove to a plate. Use a small scoop to drop the zucchini mixture onto the Wolf Griddle and gently flatten with a spatula. Cook until golden brown on both sides, turning once, about 3-5 minutes per side. Drain on towel-lined pan. Serve warm with curried yogurt sauce and crumbled prosciutto.