Zucchini fritters with yogurt lemon sauce


Zucchinis are an underrated vegetable. They do not have any unforgettable flavour but once you cook with them, they are delicious. They are also cheap! Have to love that too! I adapted this recipe from Simply Recipes The next time I make these, I have to double the recipe! My husband happily gobbled most of these up! The lemon yogurt dip is fantastic too! Adjust the spices and herbs according to what you prefer. 🙂

Prep time: 10 minutes
Cook time: 20 minutes
Zucchini draining  time: 10minutes
Yield: 10-12 small fritters

Ingredients1 lb of zucchini (about 3 medium sized), coarsely grated
1 teaspoon kosher salt
2 eggs
1/2 cup all purpose flour
1/4 shallots, chopped
1 teaspoon thyme
1 teaspoon basil
1/2 teaspoon lemon zest
1 1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup of olive oil
1/2 cup plain yogurt
1 clove garlic, minced
1/2 teaspoon lemon zest
1 teaspoon lemon juice
Pinch of salt


1.Put a teaspoon of salt in the grated zucchini and mix gently. Place in a sieve or colander over a bowl and leave for 10 minutes. Push down with a wooden spoon to push out more of the water. Squeeze out more liquid on paper towels. Try to dry as much as you can.

2. Whisk together the plain yogurt minced garlic, lemon zest, lemon juice, and a pinch of salt in a bowl and set aside.

3 Whisk the eggs in a large bowl. Add the grated zucchini, flour, shallots, thyme, basil, lemon zest, salt and pepper. Mix to combine well.

4 Heat oil in a large skillet over medium heat until the oil is hot. Test the oil by putting a little flour into it. If the flour sizzles it’s ready.  Drop heaping tablespoons of batter into the skillet. Flatten the fritters a bit with the back end of a spoon or spatula. Cook on until browned, about 2 -3 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt and serve with the yogurt sauce.

These are good at room temperature too!

Enjoy! Xxxx Natascha

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7 thoughts on “Zucchini fritters with yogurt lemon sauce

  1. I’d use Greek yogurt in place of sour cream, mentioned in point 2 of your instructions. But maybe you meant yogurt, as it says yogurt in the title? Nice recipe!

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