Zucchini Fritters with Yogurt Sauce
These crispy zucchini fritters are a delightful appetizer or snack, made with shredded zucchini, fresh herbs, and a light batter. Served with a cool, tangy yogurt sauce, they are a perfect way to enjoy summer squash.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 365 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gzucchini, grated
- 0.5 cupall-purpose flour
- 1 pcsegg, beaten
- 2 tbspfresh dill, finely chopped
- 1 clovegarlic, minced
- 0.5 tspbaking powder
- 0.5 tspsalt
- 0.25 tspblack pepper
- 0.5 cupvegetable oil
sauce
- 0.5 cupplain yogurt
- 1 tbspfresh mint, finely chopped
- 1 tbsplemon juice
Equipment
large skillet · paper towels · spatula · colander · mixing bowls · whisk
The method
Step by step
- 1
Place the grated zucchini in a colander and sprinkle with a pinch of salt.
Cook’s note: This helps draw out excess moisture from the zucchini, preventing soggy fritters.
- 2
Let the zucchini sit for 10-15 minutes, then firmly squeeze out as much liquid as possible using your hands or a clean kitchen towel.
About 15 min
- 3
In a medium bowl, whisk together the all-purpose flour, beaten egg, fresh dill, minced garlic, baking powder, salt, and black pepper.
About 2 min
- 4
Add the squeezed zucchini to the flour mixture and mix until just combined.
About 1 min
Cook’s note: Do not overmix the batter.
- 5
Prepare the yogurt sauce by combining the plain yogurt, fresh mint, and lemon juice in a small bowl.
About 1 min
- 6
Heat the vegetable oil in a large skillet over medium heat.
About 2 min
Cook’s note: Ensure the oil is hot enough, but not smoking, for even frying.
- 7
Drop spoonfuls of the zucchini batter into the hot oil, flattening them slightly with the back of the spoon to form fritters.
About 1 min
Cook’s note: Do not overcrowd the pan; cook in batches if necessary.
- 8
Cook for 3-4 minutes per side, or until golden brown and cooked through.
About 8 min
- 9
Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.
- 10
Serve the zucchini fritters warm with the prepared yogurt sauce.
Per serving
Nutrition
- Calories
- 365kcal
- Protein
- 6.2g
- Carbs
- 19g
- Fat
- 30.3g
- Fibre
- 2.2g
- Sugar
- 4.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover fritters and sauce separately in airtight containers in the refrigerator.
Reheat fritters in a dry skillet or oven until crispy.
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