Having just seen my mothers garden in Seattle on facetime, 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.
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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, or zucchini pasta from earlier this year, 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:
- 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.
- 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.
- 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.
- 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.
- Weight: A good zucchini should feel heavy for its size, indicating it's full of moisture, which is a sign of freshness.
- 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
Zucchini, eggs, flour, and seasonings. It's a zucchini meets pancake and it's a delightful end of summer treat!
Baking powder is used in fritters to make them light and fluffy!
Similar Recipes
Zucchini Fritters with Yogurt Dipping Sauce
Ingredients
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
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.
Hi Gaby,
What’s a good replacement for Greek yogurt?
Thanks!!