Zucchini Fritters with Yogurt Feta Dipping Sauce

Having just seen my mothers garden in Seattle, I can tell you that I am FULLY aware of the abundance of zucchini these days if you have a garden. Enter: Zucchini Fritters with Yogurt Dipping sauce.

 

Why I Love This Recipe

Maybe you don’t have a garden but you frequent the farmers markets or your neighbors have a garden and they’re gifting you their overflow zucchini… regardless, it’s safe to say that zucchini is having its MOMENT. We all know I live for a double chocolate chip zucchini bread, but recently I started making these Zucchini Fritters and they are LIFE ALTERING. I mean, they’re mostly a vehicle for the yogurt dipping sauce but hey, whatever works! 

Let’s talk about the Zucchini Fritters first. They 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. They’re just downright love. 

The Greek Yogurt sauce is PERFECTION. I’ve been keeping it on hand the last few months and loading it up on everything. Zucchini Fritters - obviously.  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.

Ingredients & Substitutions

• Zucchini
• Yukon gold potato
• Yellow onion
• Eggs
• Cumin
• Garlic Powder
• Red pepper flakes
• Flour
• Baking powder
• Greek Yogurt
• Feta cheese
• Fresh mint and parsley
• Fresh lemon juice
• Olive oil
• Garlic
• Kosher salt and freshly cracked black pepper to taste
• Full ingredient list including measurements in the recipe card below!

How to Make

• 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 the Zucchini Fritters 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.
• For the dipping sauce: combine all the ingredients in a blender and pulse until smooth. Set aside. Serve alongside the Zucchini Fritters.

Tips & Tricks

A few things to keep in mind when it comes to cooking with zucchini, especially at this point in the season when the giant zucchini's are coming out to shine:

1. Size Matters: Choose smaller zucchini, about 6-8 inches long, as they are more tender and have fewer seeds. Larger ones can be watery and less flavorful.
2. Firmness: The zucchini should be firm to the touch. Avoid any that feel soft or have spots, which could indicate they are overripe or starting to spoil.
3. Skin Quality: Look for zucchini with smooth, shiny skin that is free of blemishes, cuts, or nicks. The color should be vibrant, either dark green or yellow, depending on the variety.
4. Stem Check: A fresh zucchini will have a green, slightly moist stem. If the stem is dry or shriveled, the zucchini may not be as fresh.
5. Weight: A good zucchini should feel heavy for its size, indicating it's full of moisture, which is a sign of freshness.
6. Avoid Oversized Zucchini: While larger zucchinis may seem appealing, they can be tough, with a more bitter taste and a lot of seeds. Stick to medium-sized ones for the best flavor.

FAQ's

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