Serve these crispy zucchini fritters with creamy dill-yogurt sauce during the summer when zucchinis are abundant at the farmers' market (or in your backyard garden). The key to the best fritters is moisture management. Zucchini is primarily made up of water, so this recipe starts with a two-step process of salting and squeezing the vegetable to remove as much of that water as possible. Once that simple step is done, this easy healthy recipe comes together in a snap.

Robin Bashinsky
Source: EatingWell Magazine, July/August 2019

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Recipe Summary

active:
35 mins
total:
35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place zucchini in a fine-mesh strainer and toss with 1/8 teaspoon salt. Let stand for 15 minutes.

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  • Meanwhile, whisk yogurt, sour cream, dill, vinegar, water, lemon zest and 1/4 teaspoon each salt and pepper in a small bowl. Set aside.

  • Place the zucchini in a clean dish towel and squeeze until dry. Transfer to a large bowl and stir in egg, flour, cornmeal, 1/2 teaspoon salt and the remaining 1/2 teaspoon pepper.

  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Using 2 tablespoons of the zucchini mixture to make each fritter, drop 6 fritters into the pan and flatten with a spatula into 2-inch disks. Cook until golden brown, about 2 minutes per side. Transfer to a wire rack to cool. Repeat with the remaining zucchini mixture and 1 tablespoon oil. Sprinkle the fritters with the remaining 1/4 teaspoon salt. Serve immediately with the reserved sauce.

Tips

Learn how to grate zucchini for the best results.

Nutrition Facts

105 calories; protein 3.7g 7% DV; carbohydrates 10.3g 3% DV; exchange other carbs 0.5; dietary fiber 1.2g 5% DV; sugars 2.5g; fat 5.7g 9% DV; saturated fat 1.4g 7% DV; cholesterol 26.4mg 9% DV; vitamin a iu 239.1IU 5% DV; vitamin c 15.5mg 26% DV; folate 40.3mcg 10% DV; calcium 33.2mg 3% DV; iron 0.8mg 5% DV; magnesium 24mg 9% DV; potassium 269.9mg 8% DV; sodium 292mg 12% DV.