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Bon Appétit

Zucchini-Herb Fritters With Garlic Yogurt

3.6

(119)

Image may contain Plant Food Dish Meal and Vegetable
Christopher Testani

Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)

Recipe information

  • Yield

    Makes about 12 Servings

Ingredients

Garlic Yogurt

��

cup plain yogurt (not Greek)

2

tablespoons finely chopped fresh mint

2

tablespoons fresh lemon juice

2

tablespoons olive oil

1

teaspoon honey

1

garlic clove, finely grated

Kosher salt and freshly ground black pepper

Fritters and Assembly

2

small zucchini, ends trimmed

1

small russet potato, peeled

½

medium onion

2

teaspoons kosher salt, plus more

2

large eggs, beaten to blend

1

garlic clove, finely grated

½

teaspoon ground cumin

3

tablespoons finely chopped fresh parsley, plus more for serving

2

tablespoons finely chopped fresh mint, plus more for serving

Freshly ground black pepper

⅓

cup all-purpose flour

½

teaspoon baking powder

½

cup vegetable oil

Olive oil (for serving)

Preparation

  1. Garlic Yogurt

    Step 1

    Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper. Cover; chill.

  2. Fritters and Assembly

    Step 2

    Grate zucchini, potato, and onion on the large holes of a box grater. Transfer to a mesh sieve set over a bowl and toss with 2 tsp. salt. Let vegetables sit until they release their liquid, 30−40 minutes.

    Step 3

    Mix eggs, garlic, cumin, 3 Tbsp. parsley, and 2 Tbsp. mint in a medium bowl; season with salt and pepper. Gather up half of zucchini mixture in a kitchen towel; squeeze out excess liquid. Add to bowl with egg mixture and repeat with remaining zucchini mixture. Sprinkle flour and baking powder over; mix gently.

    Step 4

    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; season with salt. Drizzle yogurt sauce with olive oil and top with more herbs; serve alongside warm fritters.

Nutrition Per Serving

Per fritter: Calories (kcal) 150 Fat (g) 13 Saturated Fat (g) 2 Cholesterol (mg) 30 Carbohydrates (g) 8 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 2 Sodium (mg) 360
Explore Bon AppétitFritterAmericanZucchiniSquashVegetableGarlicMintParsleyYogurtEasySideNut-FreeFryEaster
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Reviews (119)

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  • Made these for my roommates and I, and these are so delicious!!! My roommate said they “were the best thing [she’s] eaten this quarantine”. Definitely going to make them again!!

    • iwdfcsftbatk

    • Chicago, IL

    • 4/23/2020

  • Made these tonight but they didn't turn out as crispy as I saw in the video :( they were delicious though.

    • SERRIITTA

    • Australia

    • 7/15/2019

  • Made these by the recipe, and they were great. Going to attempt an air fryer version to see if I can cut down on fat and preserve the goodness.

    • Anonymous

    • Boston

    • 5/7/2019

  • Has anyone tried baking these to make them a bit healthier? I think 150 calories per fritter is a bit much and most of it probably comes from the oil.

    • Anonymous

    • 4/3/2019

  • This recipe worked for me. Note that I used a "giant" zucchini from the garden. Partial peeling and coring was enough to get a good result. I used a mandoline (with fine cross blades) instead of a box grater. I think that it gives a better, less mushed, zucchini/potato texture. It also allows you to play with long-stringy cuts. Squeezing the veg with your hand works just as good as that towel thing in the vid, and you can easily repeat until you're satisfied; the residual water in the veg does make the dough happen properly. Definitely keep the heat not more than med; this stuff can burn.

    • Anonymous

    • 7/11/2018

  • Followed the recipe exactly and it came out perfectly. Cannot overstate the importance of salting then letting the liquid release from the grated vegetables!

    • Anonymous

    • 3/12/2018