The key to the best zucchini fritters is moisture management. Zucchini is primarily made up of water, so it’s a two-step process of salting and squeezing. The alternative to this is too much filler in order to soak up all the excess.
Follow the steps and your zucchini fritters will be tasty and crispy on the outside. Perfect for serving with a cooling dill and yogurt sauce. They would also make the perfect vegetable burger which you can embellish with all sorts of complimentary sauces, and salads.
Zuccini fritters with dill and yogurt sauce – serves 6 portions of 2
- 1 1/2 pounds zucchini, grated
- 1 1/4 teaspoons fine sea salt
- 1/3 cup Greek yogurt – the whole milk version
- 2 tablespoons sour cream
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1/2 teaspoon grated lemon zest
- 3/4 teaspoon ground black pepper
- 1 large egg, beaten
- 1/2 cup flour
- 1/4 cup cornmeal
- 2 tablespoons extra virgin olive oil
- Place the zucchini in a fine-mesh strainer and toss with 1/8 teaspoon of salt. Let it stand for 15 minutes.
- Meanwhile in a small bowl, whisk yogurt, sour cream, dill, lemon juice, water, lemon zest and 1/4 teaspoon each of salt and pepper. Set aside.
- Place the zucchini in a clean dish towel and squeeze until dry. Transfer to a large bowl and stir in egg, flour, cornmeal, 1/2 teaspoon salt and the remaining 1/2 teaspoon of pepper.
- Heat 1 tablespoon of oil in a large nonstick skillet over a medium to high heat Using 2 tablespoons of the zucchini mixture to make each fritter, drop 6 fritters into the pan and flatten with a spatula into 2 inch disks. Cook until golden brown, about 2 minutes per side.
- Transfer to a wire rack to cool, repeat with the remaining zucchini mixture and 1 tablespoon of oil. Sprinkle the fritters with the remaining 1/4 teaspoons of salt.
- Serve immediately with the reserved sauce.