Description
Nene's zucchini fritters are grated zucchini, shallot, and parmesan pan-fried into crispy golden discs and served with a garlicky cucumber-yogurt sauce for dipping.
Ingredients
Units
Scale
For the Fritters:
- 2 large zucchini, grated
- 2 eggs, slightly beaten
- 3/4 cup flour
- 1 1/2 tsp kosher salt
- 1 tsp baking powder
- 2 shallots, diced
- 1/2 cup grated parmesan
- Olive oil, for frying
For the Yogurt Sauce:
- 1 cup whole milk yogurt
- 1/2 cucumber, grated
- 1 garlic clove, grated
- Juice of 1/2 lemon
- Handful of dill, chopped
- 1 tsp olive oil, plus more to drizzle
Instructions
- Mix the yogurt sauce. Combine all sauce ingredients in a bowl and mix well; taste and add more garlic or lemon, if you like. Make this first so the flavors have time to meld. Cover and refrigerate until ready to use, then drizzle with a little olive oil just before serving.
- Grate & drain the zucchini. Grate zucchini by hand or with a food processor. Transfer to a colander lined with a dish towel and let drain — zucchini holds a lot of water, so get out as much liquid as possible. Once drained, squeeze out the rest.
- Mix the batter. Combine the zucchini with the remaining fritter ingredients in a bowl; mix well.
- Fry the fritters. Heat a shallow layer of olive oil in a pan. Scoop the batter into the pan with an ice cream scoop, flattening each mound into a disc. Fry on both sides until golden; drain on paper towels.
- Serve warm. Serve warm with the yogurt sauce for dipping.
Notes
Squeeze the zucchini as dry as you can — it's the difference between crispy fritters and soggy ones.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Pan-Fry
- Cuisine: Mediterranean