Zucchini Fritters with Yogurt Dipping Sauce

We blog about this recipe here.

Zucchini Fritters with Yogurt Dipping Sauce

  • Servings: about 16 small fritters
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  • 1 lb (about 3 medium) zucchini
  • 1 1/2 tsp kosher salt, divided
  • 2 T shallots, minced
  • 2 T minced dill – or mint
  • 1 egg, lightly beaten
  • 1/4 c crumbled feta cheese
  • Freshly ground black pepper
  • 1/3 c flour
  • 1/2 teaspoon baking powder
  • Olive oil for frying

Dipping Sauce

  • 1 c sour cream or plain, full-fat yogurt
  • 1 to 2 T lemon juice
  • 1/4 tsp lemon zest (optional)
  • Pinches of salt
  • 1 clove of garlic, minced

Preheat oven to 350 degrees.

Trim ends off squash and grate them either on the large holes of a box grater or use the shredding blade of a food processor.

You absolutely need to get most of the moisture out of the squash.  Start by tossing the squash with 1 teaspoon coarse salt and set aside for about 30 minutes. Then wring out the squash in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel and wringing.

Return squash to the bowl.  Stir in the remaining 1/2 tsp of salt, green onions, egg, dill, and some freshly ground black pepper. In a small dish, stir together flour, panko, and baking powder, then stir the mixture into the squash batter.

In a large heavy skillet heat 2 tablespoons of oil over medium-high heat until shimmering. Spoon out about 2 T of the squash mixture and drop as a ball onto the skillet and flatten slightly.   Do only about 8 at a time so they don’t become crowded. Cook the fritters over moderately high heat until the edges underneath are golden, about 2-3 minutes.  Turn the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more, reducing the heat the last minute or so.   Though the fritters could be served right now, we think they benefit from about 25-30 minutes in the oven (350 degrees), where they will crisp up a little.  Use an ungreased cookie sheet.

For the topping, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste.

These fritters can be refrigerated for up to 5 days or frozen. When you’re ready to use them, spread them out on a pan in a 350 degree oven until they’re hot and crisp again.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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