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.
Tips and tricks for the Lemon Dill Zucchini Fritters with Yogurt Sauce recipe:
- Use a food processor with a grating attachment to shred the zucchini, or try a box grater by hand (the food processor is faster… just saying).
- I used chickpea flour to increase fiber and protein. It is also inexpensive, and it great to add as a binder to other vegetarian or vegan dishes, such as veggie burgers.
- Try other flavor combinations with this basic method. A Cajun variety is on my to-do list, using Cajun seasoning in the fritter, and hot sauce in the yogurt.
- 2 large zucchini shredded, about 8 cups
- 1 tsp salt, divided
- ½ tsp each: black pepper and garlic powder
- ½ cup chickpea flour
- 2 tsp fresh lemon zest
- 2 TBS fresh minced dill
- 2 TBS frying oil, such as canola
- 1 cup greek yogurt
- 2 TBS fresh lemon juice
- In a large colander, toss shredded zucchini with ½ tsp salt. Let this sit over a bowl for 30 minutes, or more. Place zucchini in a clean kitchen towel and squeeze it over the sink to remove as much moisture as possible. Work in batches if necessary (I did it in two batches). The zucchini should reduce to about 3 cups total if you have removed enough moisture.
- Toss zucchini with remaining ½ tsp salt, black pepper, garlic powder, chickpea flour, lemon zest and fresh dill.
- Form the zucchini mixture into about 10 small patties and fry in the oil until golden brown on each side. I fried mine in two batches, using 1 TBS of oil each time. Over medium high heat, it only took about 3-4 minutes per side, but time will vary based on moisture content.
- Meanwhile whisk together yogurt and lemon juice.
- Serve the lemon yogurt sauce with the fritters.
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