Description
These zucchini fritters are so crispy and addictive, you’ll forget you’re basically eating vegetables. The tangy lemon yogurt takes them to a whole new level.
Ingredients
Scale
- 2 medium zucchini (about 1½ pounds or 680g)
- 1 teaspoon kosher salt
- 2 large eggs, lightly beaten
- 2 scallions, finely chopped (about ¼ cup)
- 2 tablespoons fresh dill, chopped (or 2 teaspoons dried)
- 2 cloves garlic, minced
- ½ cup (60g) all-purpose flour
- ½ teaspoon baking powder
- ¼ cup (25g) grated Parmesan cheese
- ¼ teaspoon freshly ground black pepper
- ¼ cup (60ml) vegetable oil for frying
- 1 cup (240g) Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 small garlic clove, minced
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions
- Grate zucchini using a box grater. Place in a colander, sprinkle with salt, mix well and let sit for 10 minutes.
- Squeeze zucchini firmly in handfuls or in a clean kitchen towel to remove as much water as possible.
- Transfer squeezed zucchini to a large bowl. Add beaten eggs, scallions, dill, and garlic, stirring to combine.
- In a separate bowl, whisk together flour, baking powder, Parmesan, and black pepper. Add to zucchini mixture and stir until just combined.
- Make the lemon yogurt by combining Greek yogurt, lemon juice, lemon zest, garlic, and dill in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
- Heat vegetable oil in a large skillet over medium heat until shimmering.
- Using a ¼-cup measure, portion batter into hot oil, flattening each fritter slightly. Cook 3-4 fritters at a time for 2-3 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate and sprinkle with sea salt while hot.
- Serve immediately with chilled lemon yogurt sauce.