Zucchini-Herb Fritters With Garlic Yogurt Recipe

Name: Zucchini-Herb Fritters With Garlic Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 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, freshly ground pepper; 2 small zucchini, ends trimmed; 1 small russet potato, peeled; 1/2 medium onion; 2 teaspoons kosher salt, plus more; 2 large eggs, beaten to blend; 1 garlic clove, finely grated; 1/2 teaspoon ground cumin; 3 tablespoons finely chopped fresh parsley, plus more for serving; 2 tablespoons finely chopped fresh mint, plus more for serving; Freshly ground black pepper; 1/3 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 cup vegetable oil; Olive oil (for serving)

Servings: persons

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

1
Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper. Cover; chill.
2
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 teaspoons salt. Let vegetables sit until they release their liquid, 30-40 minutes.
3
Mix eggs, garlic, cumin, 3 tablespoons parsley, and 2 tablespoons mint in a medium bowl; season with salt and pepper.
4
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.
5
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.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 cup plain yogurt (not Greek), 2 tablespoons finely chopped fresh mint, 2 tablespoons fresh lemon juice, 2 tablespoons olive oil, and more.

Yes, Zucchini-Herb Fritters With Garlic Yogurt falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini-Herb Fritters With Garlic Yogurt

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