Zucchini and dill complement each other beautifully, so there’s dill in the dipping sauce here as well as in the batter. The cornmeal ensures a nice crispy crust; for a bit more chew, try the variation made with whole grains.
- ½ cup plain yogurt, preferably whole milk
- 1 tablespoon lemon juice, or to taste
- 3 tablespoons chopped fresh dill, or 1 teaspoon dried
- Salt and black pepper
- 3 medium zucchini, grated (3 packed cups)
- ½ small onion, chopped
- 1 egg or 2 egg whites, lightly beaten
- 1/3 cup cornmeal (fine or medium grind)
- Olive oil, for frying
Heat the oven to 275 degrees. Combine the yogurt, lemon juice, and 2 tablespoons of the chopped dill (or ½ teaspoon dried). Sprinkle with salt and pepper, then taste and add more salt or lemon.
Squeeze the zucchini dry with your hands or a towel and put it in a large bowl. Add the onion, remaining 1 tablespoon fresh (or ½ teaspoon dried) dill, egg, and cornmeal; mix well and sprinkle with salt and pepper. (You can prepare the batter ahead of time to this point and refrigerate for up to a couple hours before cooking.)
Put about ¼ inch oil in a large skillet over medium-high heat. When it’s hot, drop spoonfuls of the zucchini mixture into the oil and spread them out a bit. (Work in batches to prevent overcrowding and transfer the finished fritters to the oven until all are finished.) Cook, turning once, until golden on both sides and cooked through, about 5 minutes. Serve hot or at room temperature with the yogurt sauce.
Zucchini Fritters with Feta and Dill
The word fritter usually conjures up something heavy and deep-fried, but these zucchini fritters are as light as can be. Serve them as a light vegetarian meal or mezze (small plate) with tzatziki and a Greek salad, or as a side dish to any Mediterranean-style fish, chicken or lamb dish.
Wash and dry the zucchini. Slice off both ends. Using a box grater, grate the entire zucchini (including the skin). Place shredded zucchini in a colander over the sink. With the extra salt you have set aside for the prep, sprinkle a few generous pinches of salt over the zucchini. Toss the zucchini with your fingers to ensure the salt is evenly distributed. Let the zucchini sit for 10-15 minutes.
While the zucchini strains, prepare the yogurt sauce. In a small bowl, combine greek yogurt, dill, lemon juice, capers and salt. Stir to combine. Cover bowl and place in the refrigerator.
After the zucchini has rest, carefully pile half the shredded zucchini into your cheesecloth, nutmilk bag or clean dishtowel. Twist the top of the cloth so that the zucchini forms a tight ball, and squeeze out as much liquid as you can. Once dry, repeat with the second half.
In a large bowl, place shredded zucchini, scallions, dill, garlic, and onion powder. Give it a quick stir to ensure the ingredients are evenly distributed. Gently mix in the two eggs then add the flour, breadcrumbs, salt and pepper. Stir until combined.
Heat a frying pan until it is very hot. You know it's ready when you drop a few drops of water on the pan and they sizzle away almost immediately. Add a splash of oil and swirl the pan until it is evenly distributed.
Using a spoon, drop about small piles of batter (
3 tablespoons) into the pan. Use the back of a flipper to gently flatten the patties. More surface area means more crisp. Let the fritters cook for about 2-3 minutes on each side, until golden brown.
Place the cooked fritters on a baking sheet lined with parchment paper, and place in the oven to keep warm. Repeat until you've used all the batter. Serve with a generous dollop of yogurt sauce, and slices of lemon on the side.
-A trick for getting perfectly sized fritters is to use an ice cream scoop for divvying up the batter. The best are ones with a lever that "releases" what's inside. It works really well with this batter and makes the job even quicker.
Patricia Wells – journalist, author, and cooking teacher – is an American who has lived in Paris since 1980. She is the author of 13 books, including The French Kitchen Cookbook, Simply Truffles, Vegetable Harvest, We've Always Had Paris. and Provence, Bistro Cooking, Simply French, and Trattoria. Her first book, The Food Lover’s Guide to Paris, was a landmark work that "cracked the code" to the Paris food world. (The Food Lovers Guide iPhone app is available from the iTunes store, and an all new version of the print edition is scheduled for March publication.) She is the only woman and only foreigner to serve as restaurant critic of a major French publication, the newsweekly L’Express. From 1980 to 2007 she served as restaurant critic for the International Herald Tribune. Previously, she was a writer and editor for The Washington Post and The New York Times.
She is the recipient of numerous awards, including the Chevalier de l’Ordre des Arts et des Lettres for her contributions to French culture, and received an honorary doctorate from Muhlenberg College in 2013 and another in gastronomic journalism from the University of Wisconsin-Milwaukee in 2007. Several of her books have received the James Beard and IACP awards, and most of them have been translated into several languages. At certain times of the year, she conducts week-long cooking classes both in her cooking studio in Paris and at her farmhouse in Provence. She is married to Walter Wells, retired executive editor of the International Herald Tribune and now her enthusiastic sous-chef.
Check out this super crispy, super crunchy Zucchini Fritters recipe!
Savory, tender, veggie-forward. They are so versatile - you can put them with anything! Plus, they only take 30 minutes to make and have a make-ahead option.
2 cups cooked and cooled quinoa
2 cups shredded zucchini (
2 small zucchinis as recipe is written) 2 Tbsp olive oil, plus more for cooking
1/2 cup finely diced onion
4 cloves garlic, minced
2 1/2 cups spinach (or combination spinach, kale, and swiss chard)
1 egg 1/4 tsp salt, plus more to taste pinch of black pepper
1/4 cup fresh dill (or 2 Tbs of dried dill)
3/4 cup oat flour (or 1/2 cup + 2Tbs oats, ground) + more if needed
1. If you do not already have cooked quinoa, prepare it at this time — 2/3 cup uncooked quinoa will yield
2 cups cooked.
2. Shred zucchini using either the coarse side of a box grater or the grater attachment of a food processor. Then transfer to a clean towel and squeeze out excess moisture - try to get it as dry as possible!
3. Heat a large pot or rimmed skillet over medium heat. Once hot, add oil (or water), onion, and garlic. Season with a pinch of salt and pepper. Sauté for 3-4 minutes, stirring frequently, or until the onion is tender and fragrant. Add zucchini and sauté for another 2 minutes. Lastly, add chopped greens and stir to slightly wilt.
4. To a large mixing bowl, add sautéed vegetables, quinoa, salt, pepper, dill, and egg. Then, mix in oat flour and stir until combined. If too wet to handle, add more oat flour until tacky and able to mold into patties.
5. Optional step: let mix rest in fridge for 1 hour to 24 hours.
6. Form into thin (roughly 1/4-inch-thick) patties the size of the palm of your hand.
7. Heat a large rimmed skillet over medium heat.
8. Once hot, add a little oil to coat the pan and enough fritters to comfortably fit without crowding. Pan fry until golden brown,
4 minutes on each side.
9. Optional step: For even crispier fritters, continue baking in a 400-degree F (204 C) oven for 10-15 minutes.
10. Serve hot with garnishes like lemon juice, yogurt, hummus, dill sauce, etc.
Zucchini Fritters with Yogurt Dill Dip
Savory breakfast items can sometimes be hard for vegetarians to find, but these zucchini fritters have got you covered!
Savory breakfast items can sometimes be hard for vegetarians to find, but these zucchini fritters have got you covered! They are a tasty and satisfying dish to make when you’re craving something salty to go with your morning coffee (or mimosa).
These fritters were so quick and easy to make that I made them in between conference calls during my 1-hour lunch break on a wifey #WorkfromhomeWednesday last week. However, after trying them, I felt that they would make a better breakfast item, because of the way the egg binds this dish together.
I typically keep zucchinis on hand nowadays since spiralized zucchini, or zoodles, are a healthy and convenient pasta substitute. This time though, I used this squash to finally try out recipe I’ve been eyeing for years. It’s a good thing I did too, since zucchini have a good dose of vitamin C, which is a welcome nutrient to load up on in the midst of the bugs that have been going around this season.
Tips to taste
The recipe called for feta cheese, so I used reduced fat feta crumbles for myself, but a richer, saltier gorgonzola for my husband, who prefers the full flavor. I also added a LOT more dill to both the yogurt dip and the fritters because I love the smell and taste of dill.
Try these at home for your next brunch potluck or weekend breakfast at home. You won’t regret it!
Lemon Dill Zucchini Fritters with Yogurt Sauce
I ate these lemon dill zucchini fritters with yogurt sauce for dinner last week. It was one of those nights that I just didn’t want to make anything else. But that’s how I roll.
I’m an entree girl, very seldom do I make a main and side dish. That’s why all my veggie burger recipes make 4, because I eat 2 for dinner! Also, egg rolls. I eat them as an entree as well. It’s tasty. Why not?
This recipe is great for using up lots of zucchini. I am talking about those ridiculously huge ones that got lost in the garden. That’s right the ones that are bigger than a base ball bat. Why do they even grow that large? To challenge us cooks that refuse to waste food, I guess.
I watered my garden while the zucchini sat in the colander. Ironic, I suppose. After squeezing out the moisture, these fritters only took a short amount of time to prep and cook. They are bright, fresh and light. Perfect for summer.
Zucchini Fritters with Lemon Yogurt Sauce
Sharing light & crispy zucchini fritters today just in time for Father’s Day weekend! They’re simple and use just a few minimal ingredients. Scallions add an onion bite and fresh dill adds lots of herby flavor. They’re pan-fried and served with a quick lemon yogurt sauce on the side. Such a great summer appetizer to start off your meal!
Zucchini fritters – the details
I like to start this recipe by mixing up the lemon yogurt sauce. It’s a combo of greek yogurt, lemon juice, lemon zest, olive oil, and salt. Really simple and really vibrant. Once that’s done, you can turn your full focus to the fritters. They come together really quickly so it’s nice to have the sauce ready to go.
The fritters aren’t going to be incredibly crispy…they’ll have more of a pancake texture, but the edges should still get nice and crisp. The main key is to try and get as much water out of the zucchini as possible. You’ll shred it first (I just use a classic cheese grater) and then pile it into the center of a kitchen towel. Then, you’ll wring the zucchini out over the sink to squeeze out all of the liquid. This step will help keep the fritters crisp instead of soggy.
From there, it’s just a simple one-bowl batter that gets mixed up and spooned into hot oil. After just a few minutes, the fritters will be golden brown and smelling DELICIOUS. Make sure to season them really well with salt when they’re hot out of the oil and then serve them immediately with the lemon yogurt sauce on the side. These are definitely best served as quickly as possible.
They’re the perfect little starter to a summer meal! Maybe follow them up with this garlicky grilled chicken and a big bowl of pasta salad. And end the night with a brown sugar strawberry crisp. Doesn’t get much better than that!
Zucchini Cakes with Dill Yogurt Dipping Sauce
Want to hear a sad story? We've been spoiled every year with more zucchini than we can possibly use. Normally we're eating zucchini with everything this time of year. Its like that scene from Forest Gump but with zucchini instead of shrimp ("zucchini cakes, zucchini bread, zucchini fries, sautéed zucchini". you get the picture).
So, here I am twiddling my thumbs waiting for my zucchini plants to start poppin' off goodies. but nothing's happening. Everyone else in the gardening world on Instagram seems to be flush with zucchini, but not this house. But have had some mysterious holes in our garden from time to time though. Sooo, a hunting friend was passing through and solved both mysteries for us in an instant. Turns out those holes are deer hoof prints, which seems obvious now. Those little f-ers have been hopping up into our garden beds and nibbling away!
Yeesh, and I was mostly joking about moving to the country. I mean we're 10 blocks from city hall for christ's sake!
So, even though this recipe was made with store bought zucchini, it was still made with all the love a home grown garden normally conjures. Just pretend okay. And to clarify, the love is directed at the zucchini, not the deer.
This might seem like a hassle to make, but this recipe is easy peasy and comes together in no time at all. Zucchini is easy to grate because its so soft. I used a big box grater but any kind with both small and large holes will do. You need both hole sizes because you want the zucchini to be grated into big pieces and the onion and cheese to be more micro and easily blended in. It just makes the zucchini cakes come together better and the flavors meld more seamlessly.
The sauce I guess is somewhat optional. You could go another route with egg and hollandaise somewhat like this recipe or dip in some other saucy creation. This combo is tried and true though. Something about the yogurt, dill, and chive combo adds just the right amount of fresh creaminess to offset these hearty little patties.
If you don't have fresh dill, dried will do in a pinch. Just add it in slowly and taste until you get to the right amount. The dill was also store bought since ours didn't turn out this year. *sigh* #gardenproblems
So, if you're looking for another way to use that garden (or store bought) zucchini, give these zucchini cakes a try. Then, come back and tell me how much you loved them and we'll be best friends forever, okay? Okay.
- ½ cup all-purpose flour
- ½ cup cornmeal
- ½ cup shredded Cheddar cheese (Optional)
- 1 egg
- 2 tablespoons plain yogurt
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups grated zucchini
- 1 cup grated carrots
- 1 cup corn kernels
- ⅓ cup minced onion
- 2 tablespoons vegetable oil, or as needed
Mix flour, cornmeal, Cheddar cheese, egg, yogurt, baking powder, salt, and pepper together. Add zucchini, carrots, corn, and onion.
Coat the bottom of a large frying pan with oil. Heat over medium heat. Place spoonfuls of mixture into the hot pan, gently pressing down each fritter. Cook until golden brown, about 3 minutes per side.