Thursday, August 20, 2015

Recipe of the Week: Zucchini-Herb Fritters with Garlic Yogurt

I shudder this time of year when co-workers ask if I'd like some extra produce from their garden.  We all know what that really means....I have zucchini coming out my ears!!

Cooking with zucchini can be a real challenge for me as I am not a baker, so zucchini bread really isn't an option.

I love the idea of a crispy fritter and these topped with a garlic yogurt sauce are a a bit hit!


Zucchini-Herb Fritters with Garlic Yogurt


8 oz. plain Greek yogurt
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon honey
1 garlic clove, finely grated
Salt and pepper

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


Mix yogurt, mint, lemon juice, oil, honey and garlic in a small bowl.  Season with salt and pepper. Cover; chill.

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 teaspoon salt.  Let vegetables sit until they release their liquid, about 30-45 minutes.

Mix eggs, garlic, cumin, 3 tablespoons parley and 2 tablespoons mint in a medium bowl; season with salt and pepper.

Gather up half of zucchini mixture in a kitchen towel; squeeze out excess liquid.  Add to bowl with the egg mixture and repeat with remaining zucchini mixture.  Sprinkle flour and baking power over; gently mix.

Heat vegetable oil in a large skillet over medium-high heat.  Working in batches, spoon scoops of mixture into skillet and flatten gently with a spatula.

Cook until golden brown and crisp, about 3 minutes per side.  Transfer to a wire rack; season with salt and pepper.

To serve: Drizzle yogurt sauce with olive oil on top with more herbs; serve along side warm fritters.

Notes: Makes about 12 fritters

Recipe slightly adapted from Bon Appetite with images from Google