Zucchini Fritters with Garlic Yogurt
These make a great snack, appetizer or even lunch with a side salad. Level it up and pair this dish with Brancott Estate Marlborough Sauvignon Blanc or Asahi Super Dry 0.0%.Ingredients
Serves 10 Fritters
1 lb (450 g) zucchini
1½ tsp (7.5 ml) kosher salt, divided
6 tbsp (90 ml) all-purpose flour
½ cup (125 ml) chopped fresh dill, divided
1 egg
2 pinches freshly ground black pepper, divided
¾ cup (180 ml) full-fat plain Greek yogurt
1 clove garlic, minced
3 tbsp (45 ml) extra-virgin olive oil, plus more if needed
Instructions
- Grate zucchini into a bowl. Toss with 1 tsp (5 ml) salt and let sit for 15 to 20 minutes.
- Place zucchini on a tea towel and squeeze out as much liquid as possible. Transfer zucchini to a medium mixing bowl. Add flour, ¼ cup (60 ml) dill, egg and a pinch of pepper. Stir to combine.
- To make yogurt sauce, in a small mixing bowl, combine yogurt, garlic and remaining ½ tsp (2.5 ml) salt, ¼ cup (60 ml) dill and pinch of pepper. Mix well, adjust seasoning to taste and set aside.
- Heat a medium frying pan over medium heat. Add olive oil.
- Place a heaping tablespoon of zucchini mixture in pan and flatten to a pancake shape. Repeat to fill pan. Cook for 3 to 4 minutes, until golden, then flip and cook for another 3 to 4 minutes, until golden and cooked through.
- Repeat step 5 with remaining zucchini mix, adding more olive oil if needed. Serve fritters with yogurt sauce.