Name: Zucchini Fritters with Yogurt Dip
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: Zucchini (About 2 medium): The heart of the recipe! Choose firm, medium-sized zucchini for the best texture and flavor. They should be vibrant green and feel heavy for their size. Zucchini provides a mild, slightly sweet flavor and a tender texture when cooked.; All-Purpose Flour (1 cup): Provides structure and helps bind the fritters together. All-purpose flour creates a light and airy texture. You can substitute with gluten-free all-purpose blends for dietary needs.; Eggs (2 large): Act as a binder, adding richness and moisture to the fritters. Eggs contribute to the fritters’ golden color and help them hold their shape during frying.; Onion (1/2 medium, finely chopped): Adds a savory depth of flavor. White or yellow onion works best, providing a mild pungency that complements the zucchini.; Fresh Dill (2 tablespoons, chopped): Provides a bright, herbaceous note that pairs beautifully with zucchini and yogurt. Fresh dill offers a distinct, slightly anise-like flavor.; Fresh Mint (2 tablespoons, chopped): Adds a refreshing coolness and subtle sweetness. Mint complements the dill and zucchini, adding another layer of flavor.; Parmesan Cheese (1/2 cup, grated): Adds a salty, savory, and slightly nutty flavor. Parmesan cheese also helps with browning and adds a pleasant umami element. You can substitute with Pecorino Romano for a stronger flavor or nutritional yeast for a dairy-free option.; Garlic Powder (1 teaspoon): Enhances the savory flavors and adds a subtle aromatic note. Garlic powder provides a consistent garlic flavor throughout the fritters.; Salt (1 teaspoon): Essential for seasoning and bringing out the flavors of all the ingredients. Salt balances the sweetness of the zucchini and enhances the overall taste.; Black Pepper (1/2 teaspoon): Adds a touch of spice and complexity. Freshly ground black pepper provides the best flavor.; Olive Oil (for frying): Used for frying the fritters to golden perfection. Olive oil imparts a subtle fruity flavor and creates a crispy exterior. You can also use vegetable oil or canola oil as alternatives.; Greek Yogurt (1 cup, plain, full-fat or low-fat): The base of our cool and tangy dip. Greek yogurt provides a thick, creamy texture and a slightly sour flavor that complements the fritters perfectly. Full-fat yogurt will be richer, while low-fat offers a lighter option.; Garlic (1 clove, minced): Adds a pungent and aromatic kick to the dip. Freshly minced garlic provides the best flavor.; Lemon Juice (1 tablespoon, fresh): Brightens the dip with acidity and freshness. Fresh lemon juice is preferred for its vibrant flavor.; Fresh Dill (1 tablespoon, chopped): Reinforces the dill flavor from the fritters and adds herbaceous notes to the dip.; Salt (1/4 teaspoon): Seasons the dip and balances the flavors.; Black Pepper (1/8 teaspoon): Adds a subtle spice to the dip.

Ingredients

To make these delightful zucchini fritters and their accompanying yogurt dip, you’ll need a handful of fresh, flavorful ingredients. Here’s a breakdown of what you’ll need and why each ingredient is important:

For the Zucchini Fritters:

Zucchini (About 2 medium): The heart of the recipe! Choose firm, medium-sized zucchini for the best texture and flavor. They should be vibrant green and feel heavy for their size. Zucchini provides a mild, slightly sweet flavor and a tender texture when cooked.
All-Purpose Flour (1 cup): Provides structure and helps bind the fritters together. All-purpose flour creates a light and airy texture. You can substitute with gluten-free all-purpose blends for dietary needs.
Eggs (2 large): Act as a binder, adding richness and moisture to the fritters. Eggs contribute to the fritters’ golden color and help them hold their shape during frying.
Onion (1/2 medium, finely chopped): Adds a savory depth of flavor. White or yellow onion works best, providing a mild pungency that complements the zucchini.
Fresh Dill (2 tablespoons, chopped): Provides a bright, herbaceous note that pairs beautifully with zucchini and yogurt. Fresh dill offers a distinct, slightly anise-like flavor.
Fresh Mint (2 tablespoons, chopped): Adds a refreshing coolness and subtle sweetness. Mint complements the dill and zucchini, adding another layer of flavor.
Parmesan Cheese (1/2 cup, grated): Adds a salty, savory, and slightly nutty flavor. Parmesan cheese also helps with browning and adds a pleasant umami element. You can substitute with Pecorino Romano for a stronger flavor or nutritional yeast for a dairy-free option.
Garlic Powder (1 teaspoon): Enhances the savory flavors and adds a subtle aromatic note. Garlic powder provides a consistent garlic flavor throughout the fritters.
Salt (1 teaspoon): Essential for seasoning and bringing out the flavors of all the ingredients. Salt balances the sweetness of the zucchini and enhances the overall taste.
Black Pepper (1/2 teaspoon): Adds a touch of spice and complexity. Freshly ground black pepper provides the best flavor.
Olive Oil (for frying): Used for frying the fritters to golden perfection. Olive oil imparts a subtle fruity flavor and creates a crispy exterior. You can also use vegetable oil or canola oil as alternatives.

For the Creamy Yogurt Dip:

Greek Yogurt (1 cup, plain, full-fat or low-fat): The base of our cool and tangy dip. Greek yogurt provides a thick, creamy texture and a slightly sour flavor that complements the fritters perfectly. Full-fat yogurt will be richer, while low-fat offers a lighter option.
Garlic (1 clove, minced): Adds a pungent and aromatic kick to the dip. Freshly minced garlic provides the best flavor.
Lemon Juice (1 tablespoon, fresh): Brightens the dip with acidity and freshness. Fresh lemon juice is preferred for its vibrant flavor.
Fresh Dill (1 tablespoon, chopped): Reinforces the dill flavor from the fritters and adds herbaceous notes to the dip.
Salt (1/4 teaspoon): Seasons the dip and balances the flavors.
Black Pepper (1/8 teaspoon): Adds a subtle spice to the dip.

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Instructions

Follow these simple steps to create crispy and flavorful zucchini fritters and a refreshing yogurt dip:

Prepare the Zucchini: Wash the zucchini thoroughly. Trim off the ends. Using a box grater, coarsely grate the zucchini. Place the grated zucchini in a colander set over a bowl. Sprinkle generously with salt (about 1 teaspoon) and toss to combine. Let the zucchini sit for at least 15-20 minutes to draw out excess moisture. This step is crucial for preventing soggy fritters. The salt will help extract water, resulting in crispier fritters.
Squeeze Out Excess Moisture: After the zucchini has rested, use your hands to squeeze out as much moisture as possible. Grab handfuls of the grated zucchini and squeeze firmly over the sink or bowl. You’ll be surprised how much liquid comes out! Discard the liquid. This is a vital step. Excess moisture is the enemy of crispy fritters. Squeezing ensures they will brown properly and not be mushy.
Prepare the Fritter Batter: In a large bowl, combine the squeezed zucchini, all-purpose flour, eggs, finely chopped onion, chopped fresh dill, chopped fresh mint, grated Parmesan cheese, garlic powder, salt (adjust if needed, remembering you salted the zucchini earlier), and black pepper. Mix well until all ingredients are evenly incorporated and a batter forms. Don’t overmix. Just combine until everything is just mixed together. Overmixing can lead to tougher fritters.
Heat the Oil: Pour about 1/4 inch of olive oil into a large skillet or frying pan. Heat the oil over medium-high heat. The oil is ready when a small drop of batter sizzles gently when dropped into the pan. Ensure the oil is hot enough before adding the fritters. If the oil isn’t hot enough, the fritters will absorb too much oil and become greasy.
Fry the Fritters: Once the oil is hot, drop spoonfuls of the zucchini batter into the hot oil, about 2-3 tablespoons per fritter, depending on your desired size. Do not overcrowd the pan; work in batches to maintain the oil temperature and ensure even cooking. Leave space between fritters to allow for even browning.
Cook Until Golden Brown: Fry the fritters for about 3-4 minutes per side, or until they are golden brown and crispy. Flip them carefully with a spatula when the bottom side is nicely browned. Monitor the heat and adjust as needed. If they are browning too quickly, reduce the heat slightly.
Drain Excess Oil: Remove the cooked fritters from the skillet and place them on a plate lined with paper towels to drain excess oil. This helps keep them crispy and less greasy.
Prepare the Yogurt Dip: While the fritters are frying, prepare the yogurt dip. In a small bowl, combine the Greek yogurt, minced garlic, fresh lemon juice, chopped fresh dill, salt, and black pepper. Stir well to combine. Taste and adjust seasonings to your preference. You can add a little more lemon juice for extra tang or garlic for more punch.
Serve and Enjoy: Serve the zucchini fritters immediately while they are still warm and crispy, accompanied by the creamy yogurt dip. Garnish the fritters with extra fresh dill or mint sprigs if desired. They are best enjoyed fresh but can be reheated (though they will be less crispy).

Prep Time: 30 minutes
Cook Time: 25 minutes

Nutrition

Serving Size: one normal portion
Calories: 250
Fiber: 3
Protein: 10