Zucchini-Herb Fritters with Garlic Yogurt
Crispy, pan-fried zucchini and potato fritters seasoned with fresh herbs and served with a creamy garlic-mint yogurt sauce. These golden-brown fritters make a perfect appetizer or light meal.
Ingredients
- •½ cup plain yogurt (not Greek)
- •2 tablespoons finely chopped fresh mint
- •2 tablespoons fresh lemon juice
- •2 tablespoons olive oil
- •1 teaspoon honey
- •1 clove garlic
- •1 to taste kosher salt and pepper
- •2 whole zucchini
- •1 whole russet potato
- •½ whole onion
- •2 teaspoons kosher salt
- •2 whole eggs
- •1 clove garlic
- •½ teaspoon ground cumin
- •3 tablespoons fresh parsley
- •2 tablespoons fresh mint
- •1 to taste black pepper
- •⅓ cup all-purpose flour
- •½ teaspoon baking powder
- •½ cup vegetable oil
- •2 tablespoons olive oil
Cooking Instructions
- 1.
Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper. Cover; chill.
5 min
- 2.
Grate zucchini, potato, and onion on the large holes of a box grater. Transfer to a mesh sieve set over a bowl and toss with 2 teaspoons salt. Let vegetables sit until they release their liquid, 30-40 minutes.
35 min
- 3.
Mix eggs, garlic, cumin, 3 tablespoons parsley, and 2 tablespoons mint in a medium bowl; season with salt and pepper.
5 min
- 4.
Gather up half of zucchini mixture in a kitchen towel; squeeze out excess liquid. Add to bowl with egg mixture and repeat with remaining zucchini mixture. Sprinkle flour and baking powder over; mix gently.
10 min
- 5.
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; season with salt. Drizzle yogurt sauce with olive oil and top with more herbs; serve alongside warm fritters.
15 min