Zucchini Fritters on a hot summer day... with Yogurt Sauce to keep it light and bright.
Something easy to make when the markets (or your garden) are overflowing with all those fresh green veggies. So easy to make even a kid can accomplish. Grated zucchini, towel rung dry, some garlic and onion, bread crumbs and egg to bind it together and a little cheese for that something extra. Fried in an pan, and topped with Yogurt Sauce. A perfect lunch for a perfectly lazy afternoon ❤️
Zucchini Fritter with Yogurt Sauce
Zucchini Fritters Ingredients:
1 ½ pounds zucchini, grated and strained (approximately 2 cups) ½ cup diced yellow onion 1 cup plain Italian breadcrumbs 2 large eggs, beaten ½ cup grated Parmesan cheese or Romano blend 2 cloves garlic, finely grated to a paste ¼ cup fresh parsley leaves, chopped Salt and pepper to taste 3 tbsp or more canola oil for frying Lemon wedges and additional chopped parsley for serving (optional)
Directions: Begin by grating your zucchini with a box grater, larger grate holes, discarding the stems. Place grated zucchini in a large, clean kitchen towel and ring over a bowl or sink to squeeze out as much excess water. Discard water. Place squeezed zucchini in a large bowl and add diced onion, breadcrumbs, eggs, Parmesan or Romano cheese, garlic paste, parsley and season with salt and pepper. Mix well and set aside. In a large skillet heat 2 to 3 tbsp of oil over medium heat. When pan is hot, scoop ½ cup packed portions into pan and with your spatula, press down into a pancake. Do not over crowd pan and cook only a few at a time. Cook each side until brown and do not over flip as to prevent breaking. Once nicely brown on each side, transfer to a paper towel lined tray or plate. Repeat the process until all the mixture has been fried. If you pan gets dry between batches, add additional canola oil. Serve warm with yogurt sauce (see recipe below) and garnish with additional parsley leaves and lemon wedges.
~Makes about a dozen
Yogurt Sauce Ingredients:
1 cup whole milk Greek yogurt (5% or higher) 1/3 cup sour cream Zest of one lemon plus 1 tbsp lemon juice ¼ cup finely diced cucumber, peeled and seeds removed Salt and pepper to taste 2 tbsp fresh dill, chopped
In a medium mixing bowl add Greek yogurt, sour cream, lemon juice and zest, diced cucumber, fresh dill and season with salt and pepper. Mix well and taste, seasoning additionally if needed. Transfer to a small serving bowl and garnish with additional fresh dill if preferred and serve with a warm platter of zucchini fritters.
Print Recipe Below