Description
Bake these zucchini fritters for a lighter, crisp alternative to fried versions. Serve them with a cool, tangy Greek yogurt and feta dipping sauce.
Ingredients
Scale
- ½ cup Plain Greek yogurt
- ¼ cup feta cheese
- 2 tablespoons finely chopped fresh mint
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 garlic clove, grated
- Kosher salt and freshly cracked black pepper to taste
- 2 zucchini ends trimmed
- 1 small yukon gold potato peeled
- 1 yellow onion diced
- 2 teaspoons kosher salt
- 2 eggs
- 2 cloves garlic finely chopped
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- 3 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh mint
- ⅓ cup flour
- ½ teaspoon baking powder
- ½ cup vegetable oil for searing
Instructions
- For the Yogurt Dipping Sauce: Combine all sauce ingredients in a blender and pulse until smooth. Set aside or chill.
- For the Fritters: Grate the zucchini, potato, and onion using a box grater.
- Transfer the grated vegetables to a colander, toss with 2 teaspoons of kosher salt, and let them sit for 30 to 40 minutes to release liquid.
- Squeeze out all excess moisture from the vegetables until they are very dry.
- In a large bowl, mix the eggs, chopped garlic, cumin, garlic powder, red pepper flakes, parsley, and mint. Season with salt and pepper.
- Add the dried vegetables to the egg mixture and stir to combine.
- Sprinkle the flour and baking powder over the mixture and gently mix.
- Heat vegetable oil in a large skillet over medium-high heat.
- Working in batches, spoon scoops of the mixture into the skillet, flattening them gently with a spatula.
- Cook for about 3 minutes per side until golden brown and crisp.
- Transfer the fritters to a wire rack to drain excess oil and season with salt.
- Serve with the yogurt dipping sauce and top with extra herbs if you wish.
Notes
- The yogurt sauce pairs well with steak, chicken, vegetables, grain bowls, or as a dip for oven fries.
- You can make the mixture ahead of time; it might oxidize slightly but should remain usable.
- You can freeze leftover fritters.
- Prep Time: 40 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 324
- Sugar: 3
- Sodium: 935
- Fat: 26
- Saturated Fat: 5
- Unsaturated Fat: 19
- Trans Fat: 0.1
- Carbohydrates: 17
- Fiber: 2
- Protein: 7
- Cholesterol: 61
Keywords: Baked Zucchini Fritters, Yogurt Dip, Healthy Dinner Ideas, Easy Lunches, Zucchini Recipes, Baked Not Fried, Light Meals, Vegetable Appetizer