Description
These Zucchini Fritters with Herb Yogurt Sauce are a delicious, crispy, and savory treat perfect as an appetizer or side dish. Freshly grated zucchini is combined with corn, scallions, and feta, then pan-fried to golden perfection. Served with a tangy and creamy herb yogurt sauce made with Greek yogurt, mayonnaise, lemon, garlic, and fresh dill or parsley, this recipe offers a perfect balance of flavors and textures in just 45 minutes.
Ingredients
Zucchini Fritters
- 3 cups freshly grated zucchini
- ½ teaspoon kosher salt (for zucchini)
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon kosher salt (for batter)
- 2 large eggs, whisked
- 2 cloves garlic, minced or grated
- 1-2 teaspoons Tabasco sauce
- 2 cups corn kernels (cut from the cob)
- ½ cup sliced scallions
- 8 oz crumbled feta cheese
- Extra virgin olive oil, for frying
Herb Yogurt Sauce
- ½ cup Greek yogurt
- ⅓ cup mayonnaise
- 1 lemon, freshly squeezed
- 1 clove garlic, grated
- ½ teaspoon kosher salt
- ¼ cup finely chopped fresh dill or parsley
Instructions
- Prepare the zucchini: Grate the zucchini and place it in a colander, then toss it with ½ teaspoon kosher salt. Let it sit for about 10 minutes, then press out the water with your hands. Toss again and let sit another 10 minutes, then squeeze out as much water as possible to ensure the fritters are not soggy.
- Make the batter: In a large bowl, whisk together the all-purpose flour, cornstarch, and 1 teaspoon kosher salt. Add the whisked eggs and mix until smooth to form a batter. Stir in the minced garlic and Tabasco sauce, mixing well.
- Combine ingredients: Add the squeezed zucchini, corn kernels, and sliced scallions into the batter and mix until combined. Gently fold in the crumbled feta cheese without breaking it up too much.
- Heat the pan: Warm a large skillet over medium heat. Drizzle extra virgin olive oil to coat the bottom of the pan. A cast iron or stainless steel pan is preferred for even frying.
- Cook the fritters: Using a spoon, add approximately 3 tablespoons of batter per fritter to the pan, spacing them evenly to avoid overcrowding. Gently press down on the tops to flatten slightly. Cook each side for 2-3 minutes or until golden brown. Flip carefully and cook the other side for another 2-3 minutes until the fritters are deeply golden and cooked through.
- Drain and season: Transfer cooked fritters to a wire rack or paper towel-lined pan to drain excess oil. Sprinkle each fritter lightly with salt while still warm. Repeat cooking in batches, adding more oil as needed.
- Prepare the Herb Yogurt Sauce: In a bowl, whisk together Greek yogurt, mayonnaise, freshly squeezed lemon juice, grated garlic, kosher salt, and chopped fresh dill or parsley until well combined. Let the sauce sit for at least 15 minutes to meld the flavors before serving.
Notes
- Be sure to squeeze out as much water as possible from the zucchini to prevent soggy fritters.
- If you prefer a spicier fritter, increase the amount of Tabasco to taste.
- Feta can be substituted with other crumbly cheeses like queso fresco or goat cheese if desired.
- These fritters are best served immediately but can be kept warm in a low oven.
- The herb yogurt sauce can be made a day ahead and refrigerated to deepen the flavors.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
