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Side Dish Sunday: Zucchini Fritters

This week: Zucchini Fritters with garlic yogurt sauce

  • 1 pound (about 2 medium) zucchini
  • 1 teaspoon salt
  • 1 tablespoon (1 lemon) freshly grated lemon zest
  • 10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
  • 1 medium clove garlic, minced
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour

Using the large holes of a box grater, grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.

Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until oil sizzles when you drop a small amount of zucchini mixture into the pan.

Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart. Cook fritters until golden, 2 to 3 minutes. Reduce heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary.

Garnish with parsley sprigs and lemon wedges, if desired; serve.

Lemon Garlic Yogurt Sauce:

  • 1/2 cup plain yogurt
  • 1/2 teaspoon lemon zest
  • 3 tablespoons lemon juice
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1 teaspoon parsely flakes

Mix well and chill prior to serving with fritters.

Calories: About 140 per fritter (includes sauce)

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