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Gallery Zucchini Fritters with Yogurt-Dill Sauce Recipe Summary Servings: 12
Ingredients Ingredient Checklist 1 cup all-purpose flour 1 1/4 teaspoons baking powder Coarse salt and freshly ground black pepper 3 medium zucchini 1 medium onion, halved 2 tablespoons Greek-style plain full-fat yogurt 1 large egg, lightly beaten 1/2 cup olive oil, plus more as needed Yogurt-Dill Sauce, for serving
Gallery Zucchini Fritters with Yogurt-Dill Sauce
Recipe Summary Servings: 12
Gallery
Zucchini Fritters with Yogurt-Dill Sauce
Zucchini Fritters with Yogurt-Dill Sauce
Zucchini Fritters with Yogurt-Dill Sauce
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 1 cup all-purpose flour 1 1/4 teaspoons baking powder Coarse salt and freshly ground black pepper 3 medium zucchini 1 medium onion, halved 2 tablespoons Greek-style plain full-fat yogurt 1 large egg, lightly beaten 1/2 cup olive oil, plus more as needed Yogurt-Dill Sauce, for serving
Directions
In a small bowl, whisk together flour, baking powder, and 1/8 teaspoon salt; set aside.
Grate onion on the large holes of a box grater into a medium bowl. Transfer grated onion to a piece of cheese cloth. Squeeze excess liquid from onion and discard. Transfer onion to a clean medium bowl; you should have about 1/2 cup grated onion. Grate zucchini into bowl with onion on the large holes of a box grater; you should have about 3 1/2 cups grated zucchini. Add 1/2 teaspoon salt and toss to combine; let stand 30 seconds.
Transfer zucchini and onion mixture to a clean piece of cheesecloth and cover. Squeeze out as much liquid as possible and discard. Transfer zucchini and onion to a large bowl. Add yogurt and egg; season with salt and pepper. Stir until well combined.
Slowly add 3/4 cup of the flour mixture, while folding it into the zucchini mixture. If mixture seems too wet, fold in 1/4 cup more.
Heat olive oil in a medium skillet over medium-high heat. Working in batches, using about 3 tablespoons of the zucchini mixture, gently form a patty and place in skillet. Cook until fritters are firm and begin to turn golden on the bottom, about 2 minutes. Turn fritters and continue to cook about 2 minutes more. Turn fritters again and cook for 30 seconds; transfer to a paper towel-lined plate. Repeat process with remaining zucchini mixture, adding more oil as necessary.
Season fritters with salt and serve immediately with yogurt-dill sauce.
Reviews (9)
Add Rating & Review 9 Ratings 5 star values: 4 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0
Reviews (9)
Add Rating & Review 9 Ratings 5 star values: 4 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0
Add Rating & Review
9 Ratings 5 star values: 4 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0
9 Ratings 5 star values: 4 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0
9 Ratings 5 star values: 4 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0
5 star values: 4 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 06/20/2009 Yes, you can sub Bisquick or similar mix for the flour - just leave out the baking powder.. Also, I add grated carrot - about 1/4 to 1/3 cup depending on how many fritters I'm making - and cut back quite a bit on the onion as the kids don't seem to like the onion as much. Carrot adds a sweeter taste that seems to appeal to kids more. Another trick is to sub Egg Beaters product such as the Garden flavor for the egg. These are great with marinara sauce as well as sour cream or yogurt. Martha Stewart Member Rating: Unrated 09/06/2008 I just made these using regular lowfat yogurt. I also cut some cooked corn off the cob and threw that into the batter, just one ear. They came out delicious and didn't need any sauce. Martha Stewart Member Rating: Unrated 05/02/2008 The first time I made it, I only had egg whites so I put in 6 tbsp and it turned out great. The second time I made it I didn't have any yogurt or sour cream on hand so I used a thick ranch dressing and wow did it add to the flavor! It is a forgiving recipe too, I substituted 2 cups of coarsely chopped baby spinach for one of the zucchini for more nutrition and it turnout out as great as ever. Also Botsacos's suggestion of substituting pancake mix for the dry ingredients really saved me time. Martha Stewart Member Rating: Unrated 04/29/2008 I made it with sour cream and pinch of dry oregano. There were no leftovers and even my anti zucchini husband loved it. Martha Stewart Member Rating: Unrated 04/28/2008 Add a little feta to the batter..... yummmm Martha Stewart Member Rating: Unrated 04/26/2008 I substituted sour cream for yogurt and it was delicious! :-) Martha Stewart Member Rating: Unrated 04/25/2008 Even better if you add a little garlicto the batter...fresh or powder. I've found that quite a few kids don't really like them....even those who like healthier food. Martha Stewart Member Rating: Unrated 04/25/2008 Hi, I have a similar recipe of my own that uses chick pea flour [garbanzo flour] instead of flour, and buttermilk instead of yogurt. They are delicious, and you get a little protein with your fritters. Amounts are about the same, but add enough buttermilk to make a pancake like batter. Martha Stewart Member Rating: Unrated 04/24/2008 Can I substitute sour cream for yogurt?Martha Stewart Member
Rating: Unrated 06/20/2009
Yes, you can sub Bisquick or similar mix for the flour - just leave out the baking powder.. Also, I add grated carrot - about 1/4 to 1/3 cup depending on how many fritters I’m making - and cut back quite a bit on the onion as the kids don’t seem to like the onion as much. Carrot adds a sweeter taste that seems to appeal to kids more. Another trick is to sub Egg Beaters product such as the Garden flavor for the egg. These are great with marinara sauce as well as sour cream or yogurt.
Rating: Unrated
Rating: Unrated 09/06/2008
I just made these using regular lowfat yogurt. I also cut some cooked corn off the cob and threw that into the batter, just one ear. They came out delicious and didn’t need any sauce.
Rating: Unrated 05/02/2008
The first time I made it, I only had egg whites so I put in 6 tbsp and it turned out great. The second time I made it I didn’t have any yogurt or sour cream on hand so I used a thick ranch dressing and wow did it add to the flavor! It is a forgiving recipe too, I substituted 2 cups of coarsely chopped baby spinach for one of the zucchini for more nutrition and it turnout out as great as ever. Also Botsacos’s suggestion of substituting pancake mix for the dry ingredients really saved me time.
Rating: Unrated 04/29/2008
I made it with sour cream and pinch of dry oregano. There were no leftovers and even my anti zucchini husband loved it.
Rating: Unrated 04/28/2008
Add a little feta to the batter….. yummmm
Rating: Unrated 04/26/2008
I substituted sour cream for yogurt and it was delicious! :-)
Rating: Unrated 04/25/2008
Even better if you add a little garlicto the batter…fresh or powder. I’ve found that quite a few kids don’t really like them….even those who like healthier food.
Hi, I have a similar recipe of my own that uses chick pea flour [garbanzo flour] instead of flour, and buttermilk instead of yogurt. They are delicious, and you get a little protein with your fritters. Amounts are about the same, but add enough buttermilk to make a pancake like batter.
Rating: Unrated 04/24/2008
Can I substitute sour cream for yogurt?
All Reviews for Zucchini Fritters with Yogurt-Dill Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Zucchini Fritters with Yogurt-Dill Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
