Serve these crispy zucchini fritters with creamy dill-yogurt sauce during the summer, when zucchini are abundant at the farmers market (or in your backyard garden).
Zucchini Fritters With Dill Yogurt
Active Time: 35 minutes Total Time: 35 minutes- 1 1/2 pounds zucchini, grated
- 1 1/8 teaspoons kosher salt, divided
- 1/3 cup whole-milk plain Greek yogurt
- 2 tablespoons sour cream
- 2 tablespoons chopped fresh dill
- 1 tablespoon sherry vinegar
- 1 tablespoon water
- 1/2 teaspoon grated lemon zest
- 3/4 teaspoon ground pepper, divided
- 1 large egg, beaten
- 1/3 cup all-purpose flour
- 1/4 cup cornmeal
- 2 tablespoons extra-virgin olive oil
Meanwhile, whisk the yogurt, sour cream, dill, vinegar, water, lemon zest, and 1/4 teaspoon each salt and pepper in a small bowl. Set aside.
Place the zucchini in a clean dish towel and squeeze until dry. Transfer to a large bowl and stir in the egg, flour, cornmeal, 1/2 teaspoon salt, and the remaining 1/2 teaspoon pepper.
Heat 1 tablespoon oil in a large nonstick skillet over medium-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 oil.
Sprinkle the fritters with the remaining 1/4 teaspoon salt. Serve immediately with the reserved sauce.
Recipe nutrition per serving: 104 Calories, Total Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 26 mg, Carbohydrates: 10 g, Fiber: 1 g, Total Sugars: 2 g, Protein: 3 g, Sodium: 292 mg, Potassium: 269 mg, Iron: 0 mg, Folate: 40 mcg, Calcium: 33 mg, Vitamin A: 239 IU, Vitamin C: 15 mg.
