5 from 10 votes
Zucchini Fritters with Yogurt Dipping Sauce
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.
Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 15 mins
Servings:
6
people
Calories:
324 kcal
Course:
Side Dish, Appetizer, Snacks
Cuisine:
Mediterranean
Ingredients
For the Dipping Sauce
- ½ cup yogurt plain, Greek
- ¼ cup feta cheese
- 2 tablespoons mint finely chopped, fresh
- 2 tablespoons lemon juice fresh
- 2 tablespoons olive oil
- 1 garlic clove, grated
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
For the Fritters
- 2 zucchini ends trimmed
- 1 potato peeled, small Yukon Gold variety
- 1 yellow onion diced
- 2 teaspoons kosher salt
- 2 egg
- 2 cloves garlic finely chopped
- ½ teaspoon cumin ground
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- 3 tablespoons parsley finely chopped, fresh
- 2 tablespoons mint finely chopped, fresh
- ⅓ cup flour
- ½ teaspoon baking powder
- ½ cup vegetable oil or any other oil you prefer to sear / fry in
Instructions
For the Yogurt Dipping Sauce
- Combine all the ingredients in a blender and pulse until smooth. Set aside. Chill if needed
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 324
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.