How to Make Crispy Zucchini Fritters with Creamy Dill Yogurt Sauce

Simple Summary

Crispy zucchini fritters paired with a cool, tangy dill yogurt sauce make for a delightful appetizer or light meal. These fritters are a perfect way to use up summer zucchini and showcase its delicate flavor.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4-6 (makes about 16-20 fritters)
• Difficulty: Intermediate

Ingredients

For the Zucchini Fritters:

• 4 medium zucchini (about 2 pounds), grated
• 1 teaspoon salt
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh mint
• 2 green onions, finely chopped
• 2 large eggs, lightly beaten
• 1/2 cup grated Parmesan cheese
• 1/2 cup all-purpose flour
• 1/4 teaspoon black pepper
• 1/4 cup olive oil for frying

For the Dill Yogurt Sauce:

• 1 cup Greek yogurt
• 2 tablespoons fresh dill, finely chopped
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Start by preparing the zucchini. Grate the zucchini using a box grater or food processor. Place the grated zucchini in a colander and mix with 1 teaspoon of salt. Let it sit for 10 minutes to release excess moisture.

2. While the zucchini drains, prepare the dill yogurt sauce. In a small bowl, mix together the Greek yogurt, chopped dill, minced garlic, lemon juice, salt, and pepper. Cover and refrigerate until ready to serve.

3. After 10 minutes, squeeze the zucchini firmly with your hands or press it against the colander to remove as much liquid as possible. Place the squeezed zucchini in a large bowl.

4. Add the chopped parsley, mint, green onions, beaten eggs, Parmesan cheese, flour, and black pepper to the zucchini. Mix well to combine all ingredients.

5. Heat 2 tablespoons of olive oil in a large skillet over medium heat.

6. Once the oil is hot, drop heaping tablespoons of the zucchini mixture into the pan, flattening each slightly with the back of a spoon to form fritters.

7. Cook the fritters for about 3-4 minutes on each side, or until golden brown and crispy. Add more oil to the pan as needed between batches.

8. Remove the fritters from the pan and place them on a paper towel-lined plate to absorb excess oil.

9. Repeat the process with the remaining batter, adding more oil to the pan as necessary.

10. Serve the warm zucchini fritters immediately with the chilled dill yogurt sauce on the side.

Chef's Notes

• To ensure crispy fritters, make sure to squeeze out as much liquid as possible from the zucchini.
• For a gluten-free version, substitute the all-purpose flour with almond flour or a gluten-free flour blend.
• These fritters can be made ahead and reheated in a 350°F (175°C) oven for 10 minutes before serving.
• Try adding different herbs like basil or cilantro for variation in flavor.
• Leftover fritters can be stored in an airtight container in the refrigerator for up to 3 days.

Nutritional Info

Per serving (assuming 6 servings):

• Calories: Approximately 220
• Protein: 10g
• Carbohydrates: 15g
• Fiber: 2g
• Fat: 15g (mostly healthy fats from olive oil)
• Rich in vitamins A and C from zucchini
• Good source of calcium from Parmesan cheese and yogurt

Serving Suggestions

• Serve these fritters as an appetizer at your next summer gathering.
• For a light lunch, pair with a fresh green salad.
• These make a great side dish for grilled meats or fish.
• Try topping with a poached egg for a delicious breakfast option.
• Garnish with extra fresh herbs and a lemon wedge for a beautiful presentation.