About recipe

This homemade Zucchini Fritters Recipe makes a wonderful starter or side dish, and they’re a delicious way to use up your summer zucchini. You can pair these fritters with a Greek salad, or as a side dish to any Mediterranean style fish, chicken or lamb dish.

Ingredients (serves 5)

Yogurt Sauce

• 1/2 cup plain Greek yogurt
• 2 teaspoon chopped parsley
• 1 tablespoon chopped fresh mint
• 2 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 teaspoon minced garlic
• Salt and pepper to taste

Zucchini Fritters

• 4 cups shredded zucchini
• 2/3 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1/3 cup sliced scallions (green and white parts)
• 2 tablespoon olive oil

Preparation

Yogurt Sauce

1. Whisk all of the yogurt sauce ingredients together except for the salt and pepper.
2. Taste, then add salt/pepper to your taste.
3. Cover and refrigerate until ready to serve.

Zucchini Fritters

1. Shred zucchini and place in a colander that’s set over a bowl and squeeze the zucchini with a cheese cloth to remove extra moisture. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.
2. Add the flour, eggs, sliced scallions, ¼ teaspoon salt, and ⅛ teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
3. Add the olive oil to a large sauté pan set over medium heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining zucchini mixture.
4. Serve the zucchini fritters topped with garlic-herb yogurt sauce and sliced scallions.