Description
Zucchini Fritters are crispy, golden-brown bites of shredded zucchini mixed with herbs and spices, making for a delightful appetizer or side dish. Paired with a tangy Garlic-Dill Yogurt Sauce, these fritters are bursting with fresh flavors and are perfect for a light snack or a healthy addition to any meal. These fritters are light yet satisfying and are sure to be a hit with family and guests alike.
Ingredients
Units
Scale
For the Zucchini Fritters:
- 2 medium zucchinis (shredded)
- 1 teaspoon salt (for drawing out moisture from the zucchini)
- 1/2 cup all-purpose flour (or gluten-free flour for a gluten-free version)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 large eggs
- 2 cloves garlic (minced)
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder (optional)
- 1/4 teaspoon dried oregano (optional)
- 2 tablespoons olive oil (for frying)
For the Garlic-Dill Yogurt Sauce:
- 1/2 cup plain Greek yogurt
- 1 tablespoon fresh dill (chopped) or 1 teaspoon dried dill
- 1 teaspoon garlic (minced)
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the zucchini: Place the shredded zucchini in a clean kitchen towel or cheesecloth and sprinkle with salt. Let it sit for about 10 minutes to draw out excess moisture. Afterward, squeeze the zucchini tightly to remove as much liquid as possible.
- Make the fritter mixture: In a large bowl, combine the squeezed zucchini, flour, Parmesan cheese, parsley, eggs, garlic, black pepper, onion powder (if using), and oregano (if using). Mix everything until well combined and the mixture sticks together. If the mixture feels too wet, add a bit more flour until it holds together.
- Fry the fritters: Heat olive oil in a large skillet over medium heat. Once hot, scoop spoonfuls of the zucchini mixture and form small patties. Fry the fritters in batches, cooking for about 3-4 minutes per side or until golden brown and crispy. Place the cooked fritters on a paper towel-lined plate to drain any excess oil.
- Make the yogurt sauce: While the fritters are cooking, mix together the Greek yogurt, dill, garlic, lemon juice, salt, and pepper in a small bowl. Taste and adjust seasoning as needed.
- Serve: Serve the fritters hot, paired with the Garlic-Dill Yogurt Sauce on the side for dipping.
Notes
- To make the fritters even crispier, you can add a tablespoon of breadcrumbs to the mixture.
- These fritters can be baked at 375°F (190°C) for 15-20 minutes if you prefer a healthier, oil-free version. Flip halfway through for even crispiness.
- If you don’t like dill, you can substitute with other herbs like basil, cilantro, or mint for a different flavor profile.
- For a dairy-free version, use a dairy-free yogurt (like coconut or almond-based) for the sauce and skip the Parmesan in the fritters.
Nutrition
- Serving Size: 1/4 of the recipe (about 3-4 fritters)
- Calories: 200
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg