Zucchini Fritters
Delicious and crispy zucchini fritters served with a creamy yogurt sauce, perfect as an appetizer, snack, or light meal.
Ingredients
For the Creamy Yogurt Sauce
- 1/2 cup 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 olive oil (15ml)
- 1 teaspoon honey
- 1/4 teaspoon garlic powder
- Salt and fresh ground black pepper, to taste
For the Zucchini Fritters
- 3 cups shredded zucchini (2 medium zucchini, about 3/4–1 lb.)
- 1/3 cup finely chopped yellow onion
- 1 and 1/2 teaspoons salt, divided
- 1 large egg
- 2 cloves garlic, 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 fine cornmeal
- 1 Tablespoon cornstarch (8g)
- 1 teaspoon baking powder
- 3 Tablespoons olive oil (45ml)
Instructions
Make the Yogurt Sauce
- Whisk all of the yogurt sauce ingredients together, leaving out the salt and pepper for now. Taste the sauce and then add salt and pepper to your liking. Cover and refrigerate until ready to serve, or store 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. Cover with another paper towel and press down to absorb excess liquid. Wring out as much liquid as you can over the sink.
Mix the Batter
- In a large bowl, whisk the egg, remaining 1/2 teaspoon salt, minced garlic, parsley, mint, dill, and black pepper until well combined. Add the drained zucchini mixture and fold it in. Then, whisk in the cornmeal, cornstarch, and baking powder until everything is mixed together.
Cook the Fritters
- Heat olive oil in a large skillet over medium heat. Once hot, scoop approximately 2 tablespoons of the zucchini mixture into the skillet and gently flatten it with a spatula. Repeat with additional fritters, being careful not to overcrowd the skillet. Cook for around 3 minutes on one side until golden brown, then flip and cook for an additional 3 minutes. Transfer to a paper towel-lined plate and repeat with the remaining mixture.
Serve
- Serve the warm fritters with the creamy yogurt sauce.
Notes
Leftovers can be covered and stored in the refrigerator for up to a week. Reheat in the microwave, an air fryer, or bake in the oven.