Zucchini Herb Fritters

Check out the recipe for the most delicious Zucchini Herb Fritters with Garlic Yogurt Dip on Shutterbean.com!

For about six years, we lived next to an older couple with a prolific vegetable garden. Anne would supply us with apples, tomatoes, beets, yellow squash and zucchini. She’d leave us boxes on our front porch and I delighted in the fact that it forced me to be creative and figure out what to do with an over abundance of produce. I made applesauce and apple cakes and caprese salads with all she gave us. One time I thanked her by making her a delicious beet juice drink and she told me how gross it was. She kept giving me vegetables though so we were still cool.  Some people don’t like beet juice.

But honestly….I got a little sick of zucchini after awhile.

Check out the recipe for the most delicious Zucchini Herb Fritters with Garlic Yogurt Dip on Shutterbean.com!

Now…I buy our zucchini. Sigh…. I really want to make zucchini noodles (and plan to this week!).

But then I saw this recipe pop up on my Facebook feed late at night, and had a major hankering for fritters.

Check out the recipe for the most delicious Zucchini Herb Fritters with Garlic Yogurt Dip on Shutterbean.com!

If you’ve got a surplus of zucchini- well if you have TWO that you want to get rid of, fry them up! These fritters are fortified with shredded potato and onion and have a good dose of herbs throughout. They’d make a great addition to your meal prep this week. I’d love to have some with eggs for breakfast this week.

First we get the garlic yogurt dip ingredients together.

Check out the recipe for the most delicious Zucchini Herb Fritters with Garlic Yogurt Dip on Shutterbean.com!

Easy as one two three. Set aside. Keep chilled.

Check out the recipe for the most delicious Zucchini Herb Fritters with Garlic Yogurt Dip on Shutterbean.com!

Fritter ingredients!

Check out the recipe for the most delicious Zucchini Herb Fritters with Garlic Yogurt Dip on Shutterbean.com!

We grate the onion, potato & zucchini together and we let it sit in a colander in a bowl to collect all the liquid.

Check out the recipe for the most delicious Zucchini Herb Fritters with Garlic Yogurt Dip on Shutterbean.com!

This was after 30 minutes!

Check out the recipe for the most delicious Zucchini Herb Fritters with Garlic Yogurt Dip on Shutterbean.com!

We want to squeeze the excess moisture out of the zucchini potato onion mixture.

Check out the recipe for the most delicious Zucchini Herb Fritters with Garlic Yogurt Dip on Shutterbean.com!

Wrap up in a kitchen towel. SQUEEZE.

Check out the recipe for the most delicious Zucchini Herb Fritters with Garlic Yogurt Dip on Shutterbean.com!

This times two.

Check out the recipe for the most delicious Zucchini Herb Fritters with Garlic Yogurt Dip on Shutterbean.com!

Chop up the fresh herbs.

Check out the recipe for the most delicious Zucchini Herb Fritters with Garlic Yogurt Dip on Shutterbean.com!

Get the base of the fritters ready with the eggs & such.

Check out the recipe for the most delicious Zucchini Herb Fritters with Garlic Yogurt Dip on Shutterbean.com!

MIX.

Check out the recipe for the most delicious Zucchini Herb Fritters with Garlic Yogurt Dip on Shutterbean.com!

Flour & baking powder goes on top. Salt & Pepper seasoned.

Check out the recipe for the most delicious Zucchini Herb Fritters with Garlic Yogurt Dip on Shutterbean.com!

Fry up in the oil.

Check out the recipe for the most delicious Zucchini Herb Fritters with Garlic Yogurt Dip on Shutterbean.com!

And serve hot!

Check out the recipe for the most delicious Zucchini Herb Fritters with Garlic Yogurt Dip on Shutterbean.com!

That garlic yogurt sauce is bonkers.

Check out the recipe for the most delicious Zucchini Herb Fritters with Garlic Yogurt Dip on Shutterbean.com!

I’m totally going to make this again this week.

 

Zucchini Herb Fritters

makes 12

recipe slightly adapted from Bon Appetit Magazine

for the garlic yogurt dip:

  • 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 garlic clove, finely grated
  • Kosher salt and freshly ground black pepper

for the fritters & assembly

  • 2 small zucchini, ends trimmed
  • 1 small russet potato, peeled
  • ½ medium onion
  • 2 teaspoons kosher salt, plus more
  • 2 large eggs, beaten to blend
  • 1 garlic clove, finely grated
  • ½ teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons finely chopped fresh parsley, plus more for serving
  • 2 tablespoons finely chopped fresh mint, plus more for serving
  • freshly ground black pepper
  • ⅓ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ cup vegetable oil

For the garlic yogurt dip:

Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper. Cover; chill.

For the fritters & assembly

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 tsp. salt. Let vegetables sit until they release their liquid, 30−40 minutes.

Mix eggs, garlic, cumin, red pepper flakes, 3 Tbsp. parsley, and 2 Tbsp. mint in a medium bowl; season with salt and pepper. 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.

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.

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  • Meg

    I recently got a spiralizer and we made zucchini noodles to add into your delicious coconut noodles. We doubled the sauce and used the same amount of rice noodles (8oz I think?) with two golden zucchinis spiralized. It was AMAZING and helped bulk up the meal into something super filling and tasty without feeling like we’d just eaten a ton of pasta.

  • Ashlyn

    These look really good! My parents used to have a huge garden and we would try to invent uses for our overabundance of zucchini. Our freezer would be filled with zucchini bread and we would have zucchini chowder several times a week. Haha! I wish we had had this recipe back then!

  • heartsy

    This could have not come at a better time. I have three huge zucchinis awaiting demise. I was planning on my go-to curried zucchini soup but it’s been too hot in Monterey for soup! Do you think golden potatoes would work with this recipe?

  • Eliza | Pen + Pan

    I made zucchini fritters similar to these last week, except I used chives instead of parsley and mint. Great minds think (almost) alike! :)

  • adri

    I made a version of these this week, and totally ate them for breakfast the next morning! Poached eggs & sriracha on top were a perfect match.

  • My Dish is Bomb

    I’ve had that recipe (or something similar) pinned for the longest time intending to make them, then my food processor broke, then I moved at lost my box grater, and finally I am actually able to grate things again (necessary). Thanks for posting and reminding me of this and how awesome they taste!

  • Eileen

    These fritters sound so delicious! I especially love that garlic yogurt dip — that might have to make an appearance at my house with some pretzels or carrot sticks sometime soon. :)

  • Lovelylefflerjewelry

    those look really good. I have never made them before but they look healthy and delicious!

  • Ashley | the Pike Place Kitchen

    um. these look DELISH. zucchini + potato + DIP?! is there ever a better combo?

  • Mary @chattavore

    Fritters are one of my favorite things. These look fanTAStic!

  • HeatherChristo

    um, I just snorted out loud laughing about the beet juice. You are lucky to have all that stuff without the weeding! these fritters look awesome- I love that you made the sauce from yogurt.

  • Stasha

    Made these for dinner tonight and topped them with a poached egg. So. Good.

  • natalia

    I am trying this today!!! lovely bracelets btw.. :)

  • Rachel

    Perfect timing, my zucchini plants are kicking in to high gear. My husband said these are his favorite way to eat zucchini! Definitely will be making these again.

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