theveganbeauty

Having just come back from visiting my family in Seattle, I can tell you that I am FULLY aware of the abundance of zucchini these days if you have a garden. Enter: Zucchini Fritters with Yogurt Dipping sauce.

Maybe you don’t have a garden but you frequent the farmers markets or your neighbors have a garden and they’re gifting you their overflow zucchini… regardless, it’s safe to say that zucchini is having its MOMENT. We all know I live for a double chocolate chip zucchini bread, but recently I started making these zucchini fritters and they are LIFE ALTERING. I mean, they’re mostly a vehicle for the yogurt dipping sauce but hey, whatever works! 

Let’s talk about the fritters first. They are part fritter, part pancake and they are 100% perfection. They make an excellent appetizer or a veggie main course if you want to serve a handful. They’re just downright love. 

The Greek Yogurt sauce, made with Stonyfield Greek yogurt is PERFECTION. I’ve been keeping it on hand the last few months and loading it up on everything. Zucchini fritters – obviously.  But also it’s amazing on steak, chicken, vegetables, grain bowls or as a dip for some oven fries. It’s truly a miracle sauce that you should start prepping in bulk. Snag yourself a few quarts of Stonyfield Greek yogurt, keep it stocked in the fridge at all times and it’s game time.

Zucchini Fritters with Yogurt Dipping Sauce

Gaby

These are part fritter, part pancake and they are 100% perfection. They make an excellent appetizer or a veggie main course if you want to serve a handful.

Prep Time 1 hr

Cook Time 15 mins

Total Time 1 hr 15 mins

Course Appetizer, Side Dish, Snack

Cuisine Mediterranean

For the Dipping Sauce

• 1/2 cup plain Stonyfield Plain Greek yogurt
• 1/4 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

For the Fritters

• 2 small zucchinis, ends trimmed
• 1 small yukon gold potato, peeled
• 1 small yellow onion
• 2 teaspoons kosher salt
• 2 eggs
• 2 cloves garlic, finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes
• 3 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh mint
• 1/3 cup flour
• 1/2 teaspoon baking powder
• 1/2 cup vegetable oil

For the Yogurt Dipping Sauce

For the Fritters

• Grate the zucchini, potato, and onion on a box grater. Transfer to a colander and toss with 2 tsp. salt. Let vegetables sit until they release their liquid, 30−40 minutes. Then squeeze out any excess moisture until super dry.

• In a large bowl, mix the eggs, garlic, cumin, garlic powder, red pepper flakes, parsley, and mint in a medium bowl and season with salt and pepper. Gather up half of zucchini mixture in a kitchen towel; squeeze out excess liquid. Add the vegetables to the bowl with egg mixture and stir to combine. Sprinkle flour and baking powder over and mix gently.

• Heat vegetable oil in a large skillet over medium-high. Working in batches, spoon scoops of mixture into skillet, flattening gently with a spatula. Cook until golden brown and crisp, about 3 minutes per side. Transfer to a wire rack to let any excess oil drain off and season with salt. Serve alongside the feta yogurt sauce and top with more herbs if desired.