Zucchini Fritters with Lemon Yogurt Sauce
light and crisp zucchini fritters with a citrusy lemon yogurt sauce & fresh dill
servings: 6
Ingredients
Scale
Lemon Yogurt Sauce
- 1 cup (8oz) greek yogurt
- 2 tbsp lemon juice
- ½ tsp lemon zest
- 2 tbsp olive oil
- kosher salt
Zucchini Fritters
- 3 medium zucchini, shredded (1 ½ lbs total shredded)
- 2 scallions, thinly sliced
- 2 tbsp chopped fresh dill, plus more to garnish
- 2 eggs
- 1 egg yolk
- ½ cup + 2 tbsp all-purpose flour
- 1 tsp kosher salt
- ½ tsp baking powder
- vegetable oil
Instructions
Lemon Yogurt Sauce
- Combine the yogurt, lemon juice, lemon zest, and olive oil in a mixing bowl. Whisk until smooth.
- Stir in a pinch of salt to taste. Refrigerate until ready to serve.
Zucchini Fritters
- Place the shredded zucchini in the center of a large, clean kitchen towel. Twist the towel and wring out the excess liquid from the zucchini over a sink, squeezing until the zucchini is as dry as possible. Transfer the zucchini to a bowl.
- Add the scallions, dill, eggs, and egg yolk. Use a fork to beat the eggs and combine the ingredients. Add the flour, salt, and baking powder. Use a wooden spoon to incorporate, mixing until just combined.
- Heat a large skillet over medium heat. Add enough oil to come about ¼” up the edge. Once hot, spoon the fritter batter into the oil in small mounds. Use the back of the spoon to flatten each fritter to about ¼”.
- Cook until golden brown, about 2-3 minutes. Use a metal spatula to gently flip the fritters and finish cooking on the other side, about 2-3 more minutes until golden brown and cooked through. Watch the fritters closely and adjust the heat if needed so they don’t burn.
- Transfer the fritters to a plate lined with paper towels to quickly drain. Season with a pinch of salt. Repeat the cooking process with the rest of the batter.
- Serve immediately with the lemon yogurt sauce on the side. Garnish with fresh dill leaves.