Description
These delightful zucchini fritters are a fantastic way to use up those garden-fresh zucchini, offering a crispy exterior and a tender, flavorful bite. Served with a cooling herbed yogurt sauce, they make for a perfect appetizer, light lunch, or satisfying side dish. Golden and crisp on the outside with a beautifully tender interior, these zucchini fritters, drizzled with a vibrant herbed yogurt sauce, are simply irresistible.
Ingredients
Creamy Yogurt Sauce
1/2 cup (120g) plain Greek or regular yogurt (or sour cream)
1 Tablespoon chopped fresh parsley
1 Tablespoon chopped fresh mint
1 Tablespoon chopped fresh dill
1 Tablespoon fresh lemon juice
1 Tablespoon (15ml) olive oil
1 teaspoon honey
1/4 teaspoon garlic powder
salt and fresh ground black pepper, to taste
Fritters
3 cups (about 360g) shredded zucchini (2 medium zucchini, about 3/4–1 lb.)
1/3 cup (45g) finely chopped yellow onion
1 and 1/2 teaspoons salt, divided
1 large egg
2 garlic cloves, minced
2 Tablespoons chopped fresh parsley
1 Tablespoon chopped fresh mint
1 Tablespoon chopped fresh dill
1/2 teaspoon freshly ground black pepper
1/3 cup (40g) fine cornmeal
1 Tablespoon (8g) cornstarch
1 teaspoon baking powder
3 Tablespoons (45ml) olive oil
Instructions
1. **Prepare the Yogurt Sauce**
Whisk together all yogurt sauce ingredients, except for salt and pepper, in a bowl.
Season with salt and pepper to taste.
Cover and chill until ready to serve. The sauce can be stored in the refrigerator for up to 3 days.
2. **Prepare the Fritters**
Line a large bowl with paper towels or a clean kitchen towel.
Add shredded zucchini and chopped onion to the bowl. Sprinkle with 1 teaspoon of salt and mix gently.
Place another paper towel on top and press down to absorb moisture.
Lift the zucchini mixture using the bottom paper towel and squeeze out as much liquid as possible over the sink. Repeat if necessary to remove more moisture.
In a separate large bowl, whisk together the egg, remaining 1/2 teaspoon salt, minced garlic, chopped parsley, mint, dill, and black pepper until combined.
Fold in the squeezed zucchini and onion mixture.
Whisk in the cornmeal, cornstarch, and baking powder until everything is well combined.
3. **Cook the Fritters**
Heat olive oil in a large skillet over medium heat.
Once the oil is hot, scoop about 2 tablespoons of the zucchini mixture and place it in the skillet. Gently flatten with a spatula.
Cook a few fritters at a time, ensuring not to overcrowd the skillet. Cook for about 3 minutes until golden brown on one side.
Flip the fritters and cook for another 3 minutes on the other side.
Transfer the cooked fritters to a plate lined with paper towels.
Repeat with the remaining zucchini mixture.
4. **Serve and Store**
Serve the warm fritters with the prepared yogurt sauce.
Store any leftovers in an airtight container in the refrigerator for up to 1 week.
To reheat, use a microwave, air fryer at 375F (191C) for 3-4 minutes, or bake on a lined baking sheet at 375F (191C) for 8-10 minutes.
Notes
Don’t overcrowd the pan: Give your fritters enough space in the skillet so they can crisp up properly and cook evenly. Overcrowding will cause them to steam rather than fry.
Medium-high heat is key: Ensure your oil is hot enough before adding the fritters. This helps them form a lovely crisp crust quickly, preventing them from becoming greasy.
Taste and adjust seasoning: Before cooking the first batch, you can fry a tiny spoonful to test the seasoning and adjust salt, pepper, or herbs as needed.
Handle gently: When forming and flipping the fritters, be gentle to keep their shape intact.
- Prep Time: 30 minutes
- Category: Appetizer, Side Dish, Light Lunch
- Cuisine: Mediterranean