Description
This zucchini fritters recipe with Emerald Herb Dip transforms simple ingredients into a quick, healthy meal. Golden, crispy fritters are paired with a bright, cooling yogurt-based herb dip, perfect for a family-friendly dinner.
Ingredients
- 2 large or 3 medium zucchini (about 700g)
- 0.5 cup all-purpose flour (60g)
- 2 large eggs
- 1 teaspoon baking powder
- 0.25 cup grated onion
- 2 cloves minced garlic
- 0.5 teaspoon salt, for fritters
- 0.25 teaspoon black pepper, for fritters
- 0.25 cup olive oil (60ml)
- 1 cup plain Greek yogurt (240g)
- 0.25 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh mint
- 1 tablespoon lemon juice
- 1 clove minced garlic, for dip
- 0.25 teaspoon salt, for dip
- 0.125 teaspoon pepper, for dip
Instructions
- Prep Zucchini: Grate zucchini coarsely. Place in a colander, sprinkle with 0.25 teaspoon salt, and let sit for 10 minutes to draw out moisture. Firmly squeeze out as much liquid as possible using a clean kitchen towel.
- Make Fritter Batter: In a large bowl, whisk the 2 large eggs until frothy. Add the squeezed zucchini, 0.5 cup all-purpose flour, 1 tsp baking powder, grated onion, minced garlic, the remaining 0.25 teaspoon salt (for fritters), and 0.25 teaspoon black pepper (for fritters). Mix gently until just combined.
- Cook Zucchini Fritters: Heat about 0.25 inch of olive oil in a large 10-inch non-stick skillet over medium heat (around 350F or 175C).
- Fry to Golden Perfection: Drop spoonfuls of batter (about 2 tablespoons each) into the hot oil, gently flattening them slightly. Cook for 3-4 minutes per side until the edges are golden brown and the fritters are cooked through. Work in batches to avoid overcrowding the pan. Place cooked fritters on a wire rack lined with paper towels to drain excess oil.
- Prepare Emerald Herb Dip: While the fritters cook, combine 1 cup Greek yogurt, 0.25 cup chopped fresh parsley, 2 tablespoons chopped fresh dill, 1 tablespoon chopped fresh mint, 1 tablespoon lemon juice, 1 clove minced garlic (for dip), 0.25 teaspoon salt (for dip), and 0.125 teaspoon pepper (for dip) in a small bowl. Stir well until creamy and vibrant green. Taste and adjust seasonings as needed.
- Serve: Plate the hot zucchini fritters and serve immediately with generous dollops of the fresh Emerald Herb Dip.
Notes
To ensure crispy fritters, firmly squeeze out excess moisture from the grated zucchini. Avoid overmixing the batter. Fry in batches to maintain oil temperature and prevent sogginess. Adjust heat if fritters brown too quickly. Consider organic zucchini, alternative flours (whole wheat/almond), or high-protein yogurt for dietary adjustments. Zucchini is a budget-friendly summer ingredient, and home-grown herbs can save costs. The recipe can be doubled for larger portions or school lunches. Cooked fritters can be cooled and reheated, and the dip stores well in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 3 fritters with dip
- Calories: 350 calories
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 150 mg