Zucchini Fritters with Yogurt Dipping Sauce

Name: Zucchini Fritters with Yogurt Dipping Sauce
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 6 people
Ingredients: ½ cup plain greek yogurt; ¼ 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; 1 small Yukon Gold potato; 1 yellow onion; 2 teaspoons kosher salt; 2 eggs; 2 cloves garlic; 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 flour; ½ teaspoon baking powder; ½ cup vegetable oil

User Reviews

5.0

15 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 15 mins
Servings
6 people
Calories
324 kcal
Course
Side Dish, Appetizer, Snacks
Cuisine
Mediterranean

Zucchini Fritters with Yogurt Dipping Sauce

Demi Owens

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These are part fritter, part pancake and they are 100% perfection. They make an excellent appetizer or a veggie main course if you want to serve a handful.

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Ingredients

Servings

For the Dipping Sauce

½ cup plain greek yogurt
¼ 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

For the Fritters

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
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 flour
½ teaspoon baking powder
½ cup vegetable oil or any other oil you prefer to sear / fry in

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Instructions

For the Yogurt Dipping Sauce

Combine all the ingredients in a blender and pulse until smooth. Set aside. Chill if needed

For the Fritters

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.
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.
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.

Notes

Of course this sauce pairs well with zucchini fritters, but also it’s amazing on steak, chicken, vegetables, grain bowls or as a dip for some oven fries. It’s truly a miracle sauce that you should start prepping in bulk.

Nutrition Information

Show Details

Calories 324kcal (16%) Carbohydrates 17g (6%) Protein 7g (14%) Fat 26g (40%) Saturated Fat 5g (25%) Polyunsaturated Fat 11g Monounsaturated Fat 8g Trans Fat 0.1g Cholesterol 61mg (20%) Sodium 935mg (39%) Potassium 422mg (12%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 600IU (12%) Vitamin C 25mg (28%) Calcium 113mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 324 kcal

% Daily Value*

Calories	324kcal	16%
Carbohydrates	17g	6%
Protein	7g	14%
Fat	26g	40%
Saturated Fat	5g	25%
Polyunsaturated Fat	11g	65%
Monounsaturated Fat	8g	40%
Trans Fat	0.1g	5%
Cholesterol	61mg	20%
Sodium	935mg	39%
Potassium	422mg	9%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	600IU	12%
Vitamin C	25mg	28%
Calcium	113mg	11%
Iron	2mg	11%