Zucchini Fritters with Dill Yogurt Sauce

We’ve gotten quite a bit of zucchini and squash in our CSA this year, which is fantastic.  We all love it…Connor has been known to down his fair share of it after it was cooked with butter and onions.  So far, I’ve used it in a galette, put it in pasta, zucchini bread and just sauteed with butter and onions.  It never disappoints.

I was in the mood to try something new and found this recipe.  It was delicious, especially the sauce.  Word to the wise, definitely take the time to drain and squeeze out the moisture from the zucchini, otherwise they won’t get crispy!
zucchini fritters

for the fritters, you will need:
2 large zucchini, shredded
1 teaspoon salt
1 large sweet onion, chopped
1 tablespoon butter
¼ cup fresh dill, chopped
6 ounces feta cheese, crumbled
½ cup all-purpose flour
2 eggs
salt & pepper to taste
canola oil for frying

for the yogurt sauce, you will need:
1 cup Greek yogurt
2 cloves garlic, minced
1 tbsp fresh dill, chopped

Grate zucchini and toss it with the salt in a large colander, and let it sit for 30 minutes to draw water out of zucchini. Wrap the zucchini in paper towels and squeeze to remove the excess water.  Do this several times until you have gotten as much moisture out as possible.  Place zucchini in a large bowl and set aside.

Chop the onion and saute in butter over low heat for about 5 minutes.  Add the onion to the bowl of zucchini along with feta cheese and dill, mix to combine. Whisk flour and eggs together, then add to the zucchini mixture. Season with salt and freshly ground pepper and give it another good stir.

Over high heat, add enough oil to a large skillet or frying pan to coat the bottom.  Allow it to get very hot. Drop about 1/3 of a cup of the zucchini mixture into the hot oil and flatten it a bit to form a patty. Fill the pan with other dallops of the zucchini minture.  Fry until golden on both sides, about 8 minutes.  Drain on paper towels until ready to serve.

While the fritters are cooking, make the yogurt sauce.  Mix yogurt, minced garlic and chopped dill together in a small bowl. When the fritters are cooked, serve with dallops of the yogurt sauce and enjoy!

makes: 10-12 fritters
time: hands-on prep= 25 minutes | hands-off prep = 30 minutes | cook time = 8 minutes per batch
from: Vikalinka

Related Posts Plugin for WordPress, Blogger...
It's only fair to share...Share on FacebookPin on PinterestTweet about this on TwitterShare on YummlyEmail this to someonePrint this page
This entry was posted in appetizers & snacks, sides, spreads, sauces, salsas & dressings, veggies and tagged , . Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

Post a Comment

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>