Description
Crispy cornmeal fritters made with fresh zucchini and herbs, served with a refreshing yogurt dipping sauce.
Ingredients
Yogurt Sauce:
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh lemon juice
- 2 teaspoons olive oil
- 1 teaspoon honey
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Fritters:
- 3 cups shredded zucchini (about 1 pound)
- 1/3 cup yellow onion, finely diced
- 1 1/2 teaspoons salt, divided
- 1 large egg, beaten
- 3 garlic cloves, minced
- 3 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon black pepper
- 1/3 cup fine cornmeal
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 3–4 tablespoons olive oil for cooking
Instructions
- Whisk together all yogurt sauce ingredients except salt and pepper. Season to taste, then refrigerate.
- Place shredded zucchini and onion in a bowl lined with paper towels. Add 1 teaspoon salt, mix, and let sit 5 minutes.
- Gather towel corners and squeeze vegetable mixture over sink until no more liquid comes out.
- In a large bowl, whisk egg with remaining salt, garlic, herbs, and pepper. Fold in squeezed vegetables, then add cornmeal, cornstarch, and baking powder.
- Heat oil in large skillet over medium heat. Form fritters using 2 tablespoons mixture each.
- Cook 3-4 minutes per side until golden brown and crispy.
- Drain briefly on paper towels and serve warm with chilled yogurt sauce.
Notes
Removing moisture from zucchini is crucial for crispy fritters. Cornmeal provides better texture than regular flour and keeps recipe gluten-free.
- Prep Time: 25 minutes
- Cook Time: 8 minutes