Zucchini Fritters with Herb Yogurt has to be one of my favorite ways to eat zucchini. At this time of year, as anyone who has a vegetable garden can attest, there is always an abundance of zucchini. They take over the garden and grow faster than you can use them and at some point, I will have 6 or 7 zucchinis and every night I challenge myself to figure out how to use them in a new creative way.
Why Zucchini Fritters?
- If you are looking to up your vegetable game, fritters are a great way to increase your vegetable consumption in such a delicious way. The basic recipe for the zucchini fritters can work with most vegetables or vegetable combinations.
- In addition, they’re so darn easy to make. Just shred the zucchini (I do it in a food processor and it takes about 5 seconds). Then you mix all of the ingredients in a large bowl and you are ready to fry them up!
- As a bonus, you can make these ahead of time and they taste just as good heated up the next day.
- They are a terrific side dish alongside something like Roasted Cauliflower Soup or Fattoush Salad.
- Herb Yogurt sauce goes well with the fritters but feel free to experiment with other toppings.
A delicious side dish or main course.
- 2 medium zucchini
- 1 teaspoon coarse salt
- 3 scallions, sliced very thin
- 1 large egg, beaten
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon red pepper flakes
- High-heat oil for frying (grapeseed, avocado, canola)
- 1/2 cup whole milk yogurt or sour cream
- 1 small clove garlic, minced
- Lemon zest from 1/2 a lemon
- Lemon juice from 1/2 lemon
- 1/2 cup herbs (parsley, mint, cilantro, chives), chopped
- Preheat oven to 200.
- Trim the ends of the zucchini and cut into 1 inch pieces then place into the food processor with the shredding blade. You could also do this with a box grater.
- Place the shredded zucchini into a large bowl with 1 teaspoon of salt and stir. Let sit for 10 minutes, then place into a dish bowl and wring out the excess water from the zucchini. Place in a large bowl.
- Mix flour and baking powder in a separate bowl then add to the zucchini along with the other ingredients. Taste to see if you need additional salt and add as necessary along with several grindings of black pepper.
- Heat up a large heavy skillet, I use my cast iron one, add approximately 2 tablespoons of oil to completely coat the bottom of the pan. When hot, drop small spoonfuls of the mixture onto the pan (approximately 2 1/2 inches). Do not crowd, make 3-5 fritters at a time. Cook for 3-4 minutes until brown around the edges, then flip and cook on second side for 3 minutes.
- Place cooked fritters onto a plate lined with paper towels to soak up the oil then place on a baking sheet and into the oven.
- Repeat this until all of the mixture is done.
- Mix all ingredients in a small bowl. If too thick, add a couple spoonfuls of milk to thin.
The fritters can be stored in an airtight container for a couple of days then reheated in the oven at 350º for approximately 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Vegetarian