Zucchini Fritters with Yogurt Sauce
Golden, crisp zucchini fritters served with a refreshing yogurt-feta dip. These fritters are packed with vegetables, herbs, and light spices, offering a healthy, fiber-rich, and protein-filled snack or meal. Perfect for quick lunches, appetizers, or meal prep.
Equipment
- 1 large skillet (for frying)
- 1 medium mixing bowl
- 1 box grater
- 1 colander
- 1 Wire rack
- 1 blender or food processor (for sauce)
- 1 Spatula
Ingredients
For the Yogurt Dipping Sauce
- ½ cup plain Greek yogurt
- ¼ cup crumbled feta cheese
- 2 tablespoons finely chopped fresh mint
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 garlic clove grated
- Kosher salt and freshly cracked black pepper to taste
For the Zucchini Fritters
- 2 medium zucchini ends trimmed
- 1 small Yukon gold potato peeled
- 1 small yellow onion diced
- 2 teaspoons kosher salt
- 2 large eggs
- 2 cloves garlic finely chopped
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- 3 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh mint
- ⅓ cup all-purpose flour
- ½ teaspoon baking powder
- ½ cup vegetable oil or preferred frying oil
Instructions
- Prepare the Yogurt Dipping Sauce: In a blender or food processor, combine ½ cup plain Greek yogurt, ¼ cup crumbled feta, 2 tablespoons chopped fresh mint, 2 tablespoons lemon juice, 2 tablespoons olive oil, and 1 grated garlic clove. Blend on high until smooth and creamy. Taste and season with kosher salt and freshly cracked black pepper. Transfer the sauce to a small bowl, cover, and chill in the refrigerator while preparing the fritters. This step ensures the sauce is flavorful and ready to serve as soon as the fritters are hot.
- Grate the Vegetables: Using a box grater, grate 2 medium zucchini, 1 small Yukon gold potato, and 1 small yellow onion. Work over a large mixing bowl to catch all the grated vegetables. This step creates the base for your fritters, combining moisture, flavor, and texture in every bite.
- Remove Excess Moisture: Transfer the grated vegetables to a colander and sprinkle 2 teaspoons kosher salt evenly over them. Toss gently and let sit for 30–40 minutes. During this time, the salt will draw out excess water from the zucchini and potato. After resting, squeeze the vegetables tightly with your hands or using a clean kitchen towel to remove every bit of liquid. Dry vegetables are key to achieving crispy fritters that hold together during cooking.
- Mix the Flavor Base: In a medium mixing bowl, whisk together 2 large eggs, 2 finely chopped garlic cloves, ½ teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon red pepper flakes, 3 tablespoons chopped fresh parsley, and 2 tablespoons chopped fresh mint. Season lightly with salt and pepper. This mixture will infuse the fritters with aromatic flavors and help bind the grated vegetables together.
- Combine Vegetables and Seasonings: Add the drained, grated vegetables to the bowl with the egg and herb mixture. Gently fold everything together until evenly combined. Sprinkle ⅓ cup flour and ½ teaspoon baking powder over the mixture and fold lightly again. Avoid overmixing to keep the fritters tender on the inside while crisp on the outside. The flour and baking powder act as binders, giving the fritters a perfect structure.
- Heat the Oil for Frying: Place a large skillet over medium-high heat and add ½ cup vegetable oil (or your preferred frying oil). Allow the oil to heat until it shimmers but is not smoking. Properly heated oil ensures the fritters cook evenly, form a golden crust, and do not absorb excess oil.
- Shape and Cook the Fritters: Using a spoon or small ice cream scoop, drop portions of the vegetable mixture into the hot skillet. Flatten each mound slightly with a spatula to form small, even pancakes. Cook for 3–4 minutes on each side until golden brown and crisp. Avoid overcrowding the pan; cook in batches if necessary to maintain the right temperature and crispiness.
- Drain and Season the Fritters: Once cooked, transfer the fritters to a wire rack or a plate lined with paper towels to drain any excess oil. While still warm, sprinkle lightly with salt. This step ensures your fritters stay crisp while absorbing just the right amount of seasoning.
- Serve and Garnish: Arrange the fritters on a serving platter and serve alongside the chilled yogurt-feta dipping sauce. Optionally, garnish with extra fresh parsley or mint for a fresh, vibrant presentation. The contrast of the hot, crispy fritters and the cool, tangy sauce makes each bite irresistible.
- Enjoy and Store: These fritters are best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to retain crispiness. The yogurt sauce can be made in advance and stored separately, making this recipe perfect for meal prep or last-minute entertaining.
Notes
- Always squeeze out excess moisture from zucchini and potato for crisp fritters.
- Do not overmix the batter; gentle folding keeps the fritters tender inside.
- The yogurt dipping sauce can be made ahead for convenience.
- Perfect for meal prep or entertaining—cook just before serving for maximum crispiness.
- Experiment with herbs and spices like dill, chives, or smoked paprika to vary the flavor.
- Use a wire rack instead of paper towels to drain excess oil while keeping fritters crispy.
- Ensure medium-high heat while frying to get a golden, crunchy exterior.
