Zucchini Fritters with Garlic Herb Yogurt Sauce



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Serves
12
Prep
1 hour
Cook
30 minutes
Zucchini Fritters with Garlic Herb Yogurt Sauce

This ultra crispy fritters make an appealing appetizer or satisfying side dish! Served with a yogurt sauce flavored with garlic and fresh herbs, the combination of crispy and creamy textures will have you going back for seconds.


Ingredients


For the Fritters:


2 cups of shredded zucchini - 2 small or 1 large zucchini


1 cup of shredded sweet potato - 1 small, peeled


1/3 cup of finely chopped onion


1 and 1/2 teaspoons of salt


2 large eggs


1 heaping teaspoon of minced garlic 


2 tablespoons of fresh chopped parsley


2 tablespoons of fresh chopped mint


1/2 teaspoon of ground black pepper


1/3 cup of cornmeal


1 tablespoon of cornstarch 


1/3 cup of olive oil 


For the Garlic Herb Yogurt Sauce:


1/2 cup of plain yogurt


2 teaspoons of fresh chopped parsley


1 tablespoon of fresh chopped mint


2 tablespoons of fresh lemon juice


1 tablespoon of olive oil


1 teaspoon of honey


1 heaping teaspoon of minced garlic


Salt and ground black pepper, to taste 


Directions


To Make the Yogurt Sauce:


1. Whisk all of the yogurt sauce ingredients together except for the salt and pepper. Taste, then add salt and pepper to taste. Cover and refrigerate until ready to serve. 


To Make the Fritters:


1. Place the shredded zucchini, sweet onion, and onion in a large strainer. Top with 1 teaspoon of salt and mix it around with a large wooden spoon. Press with your hands to begin draining the water from the vegetables.


2. Line a large bowl with paper towels or a dish towel. Place the vegetable mixture in the bowl and top with more paper towels or fold over the dish towel. 


3. Begin pressing down - you want to get out as much liquid as possible. Let the veggies sit in the towels for 45 minutes, then press again. 


4. Whisk the eggs together in a large bowl. Once beaten, whisk in the garlic, parsley, mint, remaining 1/2 teaspoon of salt, and pepper. Fold in the veggies, then add the cornmeal and cornstarch until everything is combined. 


5. Heat the oil in a skillet over medium-high heat. Once hot, use a fork to scoop up around 2 tablespoons of the veggie mixture. Place the mixture onto the hot skillet and flatten with a spatula. Repeat with a few more, making sure not to overcrowd the skillet.


6. Cook until golden brown, about 3 minutes on each side. Transfer to a paper towel lined plate. Serve the fritters with the yogurt sauce and enjoy!


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