Description
Make these Zucchini Fritter Stacks with a cool Yogurt Sauce for a light and crispy vegetarian snack or appetizer. You will love the fresh flavor and satisfying crunch.
Ingredients
Scale
- 2 medium zucchini, grated
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour
- 2 tablespoons chopped fresh dill
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil (for frying)
- 1/2 cup plain Greek yogurt
- 1 clove garlic, minced
- 1 teaspoon lemon juice
- Pinch of black pepper
Instructions
- Grate the zucchini and place it in a bowl. Sprinkle with salt and let it sit for 10 minutes.
- Squeeze the zucchini very dry using a clean kitchen towel or paper towels. Remove as much liquid as possible.
- In a medium bowl, combine the dried zucchini, beaten egg, flour, dill, Parmesan cheese, and pepper. Mix until just combined.
- Heat the olive oil in a large skillet over medium heat.
- Drop spoonfuls of the zucchini mixture into the hot oil, flattening them slightly into small patties.
- Cook for 3-4 minutes per side until golden brown and crisp. Remove the fritters and drain on paper towels.
- While the fritters cook, prepare the sauce. Mix the Greek yogurt, minced garlic, and lemon juice together. Season with a pinch of pepper.
- To serve, stack two or three fritters and top with a dollop of the yogurt sauce.
Notes
- Squeezing the water out of the zucchini is crucial for crispy fritters.
- You can substitute dill with chives for a different flavor profile.
- These fritters are best served immediately while hot and crisp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 2 fritters with sauce
- Calories: 120
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg