Zucchini Fritters with Yogurt Dipping Sauce
Total Time
1 hour and 15 minutes
Prep Time
1 hour
Cook Time
15 minutes
Rating
5 out of 5 stars
(5)
Ingredients
6 servings
- 1/2 cup Plain Greek yogurt
- 1/4 cup 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
- 2 zucchini (ends trimmed)
- 1 small yukon gold potato (peeled )
- 1 yellow onion (diced )
- 2 teaspoons kosher salt
- 2 eggs
- 2 cloves garlic (finely chopped)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 3 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh mint
- 1/3 cup flour
- 1/2 teaspoon baking powder
- 1/2 cup vegetable oil (or any other oil you prefer to sear / fry in )
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Preparation
Step 1
For the Yogurt Dipping Sauce
Step 2
Combine all the ingredients in a blender and pulse until smooth. Set aside. Chill if needed
Step 3
For the Fritters
Step 4
Grate the zucchini, potato, and onion on a box grater. Transfer to a colander and toss with 2 tsp. salt. Let vegetables sit until they release their liquid, 30−40 minutes. Then squeeze out any excess moisture until super dry.
Step 5
In a large bowl, mix the eggs, garlic, cumin, garlic powder, red pepper flakes, parsley, and mint in a medium bowl and season with salt and pepper. Add the vegetables to the bowl with egg mixture and stir to combine. Sprinkle flour and baking powder over and mix gently.
Step 6
Heat vegetable oil in a large skillet over medium-high. Working in batches, spoon scoops of mixture into skillet, flattening gently with a spatula. Cook until golden brown and crisp, about 3 minutes per side. Transfer to a wire rack to let any excess oil drain off and season with salt. Serve alongside the feta yogurt sauce and top with more herbs if desired.
Step 7
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