Homemade Zucchini Fritters
Golden crispy zucchini fritters. Perfectly golden brown, crispy, and light zucchini fritters. Summer is officially underway. These crispy rounds are definitely the best use for your zucchini. They were inspired by my travels throughout Mainland Greece and the Greek Islands. Best of all, they are vegetarian. I hope you’ll love these fritters as much as I do.
The Most Important Step
Zucchini is a type of squash and has a high water content. The moisture is great for baking zucchini bread and muffins. Not so great for fritters. Too much moisture causes these fritters to lose their crisp texture. They’ll be wet, soggy, and soft. The solution is to get as much moisture out of the zucchini as possible. Same with the potato which we’re adding for flavor and substance. Take the time to draw out as much moisture as you possibly can.
Use a large-hole box grater to shred your zucchini and potato. Place both in a strainer and press down with your hands to begin straining the water out. Next, wrap it all in a clean dish towel lined bowl and just keep wringing. Let it sit for 45 minutes, then wring again.
Gluten-Free Alternatives
About the breadcrumbs (or Matzo meal) and the cornstarch. The breadcrumbs help add a bit of crunch. The cornstarch helps to thicken the mixture up while also soaking up some of the liquid. To make this recipe gluten-free, swap out the breadcrumbs for cornmeal.
Deep fry in vegetable oil until they are golden brown on both sides and crisp around the edges. You only need enough oil to fill the pan 2 inches from the bottom.
Creamy Yogurt Sauce
Onto the best part of this recipe. The creamy, flavorful yogurt sauce. Plain yogurt, garlic, lemon juice, mint, honey, salt, pepper. There is so much flavor in this recipe. Serve the crisp zucchini fritters with corn on the cob or salad for a vegetarian meal; or alongside a lighter protein like fish. Or go vegan by swapping out the dairy yogurt for a dairy-free alternative. A light, yet satisfying summer meal.
Zucchini Fritters with Garlic Herb Yogurt Sauce
Prep Time: 1 hour
Cook Time: 6 minutes
Total Time: 1 hr. 30 minutes
Yield: 10-12 fritters
Ingredients
Garlic Herb Yogurt Sauce
- ½ cup plain Greek or regular yogurt
- 2 tsp. chopped parsley
- 1 Tbsp. chopped fresh mint
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. olive oil
- 1 tsp. honey
- 1 heaping tsp minced garlic
- salt and fresh ground black pepper, to taste
Fritters
- 2 cups shredded zucchini (2 small or 1 large, skin on*)
- 1 cup shredded potato (1 small, skin on*)
- ⅓ cup shredded onion
- 1½ tsp. salt
- 2 large eggs
- 1 heaping teaspoon minced garlic
- 2 Tbsp. chopped parsley
- 2 Tbsp. chopped fresh mint
- ½ tsp. freshly ground black pepper
- ⅓ cup breadcrumbs (or Matzo meal)
- 1 Tbsp. cornstarch
- vegetable oil for frying
Instructions
- Make the yogurt sauce by whisking all of the yogurt sauce ingredients together. Taste, add more salt and/or pepper to taste. Cover and refrigerate until ready to serve.
- Make the fritters: Place the shredded zucchini, potato, and onion in a large strainer. Top with 1 teaspoon salt and mix it around with a large wooden spoon. Let that sit in the sink for about 10 minutes. Place the vegetable mixture in the dish towel. Simply wring out the dish towel over the sink.
- Whisk the eggs together in a large bowl. Once beaten, whisk in the garlic, parsley, mint, remaining ½ teaspoon salt, and pepper. Fold in the vegetables, then add the breadcrumbs (or Matzo) and cornstarch until everything is combined.
- Heat the oil in a heavy bottom pot over medium-high heat. Once hot, use a spoon (or ice-cream scoop) to scoop up around 2 Tablespoons of the zucchini mixture. Place the mixture onto the hot oil and flatten with a spatula. Repeat with a few more, making sure not to overcrowd the pot. Cook until golden brown, about 3 minutes on each side. Transfer to a paper towel (or newsprint**) lined plate until finished.
- Serve warm fritters with yogurt sauce.
Make Ahead & Freezing Instructions
These fritters are best cooked and eaten right away. They make great leftovers stored in the refrigerator for up to 1 week. Reheat by placing on a lined baking sheet under the broiler for a couple minutes. Freeze fritters for up to 3 months. Thaw overnight in the refrigerator and reheat as directed.
* The skin on these vegetables is completely edible. Leave on for a healthy dose of fiber and a crispier texture.
** For a zero waste approach, skip the paper products. Instead, save junk mail printed on cheap newsprint (like local grocery store coupons) and use as you would paper towels. You can also use these to line the cages of small house pets or chicken coops.
Notes: Adapted from Bon Appétit Magazine.
Source and photo credit:
Sally’s Baking Addiction
Zucchini Fritters with Garlic Herb Yogurt Sauce
https://sallysbakingaddiction.com/zucchini-fritters-with-garlic-herb-yogurt-sauce/
Posted August 17, 2015
@sallysbakeblog
Pinterest: SallysBakeBlog