Description
Delicious and crispy zucchini fritters served with a creamy, herb-infused yogurt sauce. These fritters are made with fresh shredded zucchini, aromatic herbs, and a light batter, pan-fried to golden perfection. The accompanying tangy yogurt sauce complements the fritters perfectly, making it an ideal appetizer, snack, or light meal.
Ingredients
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
- Make the yogurt sauce: Whisk together the yogurt, parsley, mint, dill, lemon juice, olive oil, honey, and garlic powder in a bowl. Taste and season with salt and pepper as needed. Cover and refrigerate until ready to serve, or for up to 3 days.
- Prepare the zucchini: Line a large bowl with a few paper towels or a clean kitchen towel. Place the shredded zucchini and chopped onion inside. Add 1 teaspoon of salt and mix gently. Top with another paper towel and press down to start absorbing the liquid. Lift and wring out the liquid from the zucchini over the sink as much as possible, repeating if necessary to remove excess moisture.
- Mix the fritter batter: In a large bowl, whisk together the egg, remaining 1/2 teaspoon salt, minced garlic, parsley, mint, dill, and black pepper. Fold in the squeezed zucchini and onion mixture. Whisk in the cornmeal, cornstarch, and baking powder until thoroughly combined.
- Cook the fritters: Heat the olive oil in a large skillet over medium heat. Once hot, scoop about 2 tablespoons of the zucchini mixture for each fritter. Place onto the skillet and gently flatten with a spatula. Cook without overcrowding, for about 3 minutes until golden brown, then flip and cook another 3 minutes on the other side until crisp and browned. Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
- Serve: Serve the warm zucchini fritters alongside the chilled creamy yogurt sauce for dipping.
- Storage and reheating: Store leftovers covered in the refrigerator for up to 1 week. Reheat in the microwave or air fryer at 375°F (191°C) for 3–4 minutes. Alternatively, bake on a lined baking sheet at 375°F (191°C) for 8–10 minutes until heated through and crisp.
Notes
- Be sure to thoroughly squeeze out zucchini moisture to avoid soggy fritters.
- The yogurt sauce can be made in advance and stored refrigerated for up to 3 days.
- You can substitute sour cream for the yogurt if preferred.
- Adjust the herbs to your taste; fresh dill, mint, and parsley add bright flavors.
- For crispier fritters, avoid overcrowding the skillet during cooking.
- These fritters reheat well in an air fryer or oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean