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.
Servings: 6 people
Ingredients
For the Dipping Sauce
- 1/2 cup plain Stonyfield 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
For the Fritters
- 2 small zucchinis, ends trimmed
- 1 small yukon gold potato, peeled
- 1 small yellow onion
- 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
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.