Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip

| August 22, 2014 | 1 Comment
  • 1 Comment
Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend

Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend

Late summer, whether you have a backyard garden or frequent the farmers’ market, we seem to all get hit with an onslaught of zucchini and summer squash. And while I love to slice it thinly and throw it in big green veggies salads with loads of tomatoes or turn it into ribbons for a shaved zucchini salad, or sear it in seconds with garlic and olive oil, sometimes I want something heartier and a little more memorable. Enter these exquisite fritters.

Stuffed with shredded zucchini, fresh summer herbs, green onions, and creamy feta, these little savory pancakes are just held together with bread crumbs and whole eggs. I like using green zucchini, but you can certainly mix it up with different colors. I also tend to choose French sheep’s milk feta, rather than Greek feta, as I like the fact that it’s less salty and more creamy dreamy (I find Greek a bit too salty and dry for these delicate fritters).

Pan-fried in a little olive or canola oil, the fritters emerge golden brown and crispy on the outside, and soft and tender on the inside. Serve them hot, with or without the cooling lemony yogurt-herb dip (but I can’t imagine them without!).

These make a great first course to a bigger meal, or serve them with a simple green salad alongside for a scrumptious summer lunch.

Note: Make these gluten-free by swapping out the wheat bread crumbs for gluten-free bread crumbs!

Ingredients for Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend

Ingredients for Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend

Recipe: Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip

Makes about 16 fritters; serves 6 to 8

    Ingredients:

    Yogurt-herb dip

  • 3/4 cup (7 oz) plain whole milk Greek yogurt
  • 1 tbsp each finely chopped cilantro, fresh mint, and chives
  • Juice of 1/2 large Meyer lemon
  • Pinch of kosher salt
    Fritters

  • 1 1/4 lbs zucchini (about 4 medium), trimmed
  • Kosher salt
  • 1 1/2 cups fresh bread crumbs
  • 3 large eggs, lightly beaten
  • 6 oz crumbled feta cheese (about 1 1/4 cup; I use French sheep milk feta)
  • 1/4 cup chopped green onions
  • 2 tbsp finely chopped fresh mint leaves
  • 2 tbsp finely chopped cilantro
  • 1/4 cup canola or vegetable oil
    Instructions:

  1. To make the dip, in a bowl, stir together the yogurt, herbs, lemon juice and salt. Cover and refrigerate until ready to use.
  2. Shred the zucchini on the large holes of a box grater. Spread on paper towels into an even layer and sprinkle with a little salt. Let stand for 15 minutes, then blot with more paper towels, pressing to remove as much liquid as possible. Add the zucchini to a mixing bowl. Add the bread crumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine.
  3. Shred the zucchini on the large holes of a box grater. Photo: Wendy Goodfriend

    Shred the zucchini on the large holes of a box grater. Photo: Wendy Goodfriend

    Add the zucchini to a mixing bowl. Add the bread crumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine. Photo: Wendy Goodfriend

    Add the zucchini to a mixing bowl. Add the bread crumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine. Photo: Wendy Goodfriend

  4. Warm a large cast-iron or heavy frying pan over medium heat. Add the oil and heat until very hot. In batches, add dollops (about 1/4 cup each) of the zucchini mixture, pressing it into a round cake. Cook, turning once, until golden brown and crispy, about 6 minutes. Transfer to a baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters.
  5. In batches, add dollops (about 1/4 cup each) of the zucchini mixture, pressing it into a round cake. Photo: Wendy Goodfriend

    In batches, add dollops of the zucchini mixture, pressing it into a round cake. Photo: Wendy Goodfriend

    Cook, turning once, until golden brown and crispy, about 6 minutes. Photo: Wendy Goodfriend

    Cook, turning once, until golden brown and crispy, about 6 minutes. Photo: Wendy Goodfriend

  6. Serve hot with the yogurt-herb sauce alongside.
  7. Serve hot with the yogurt-herb sauce alongside. Photo: Wendy Goodfriend

    Serve hot with the yogurt-herb sauce alongside. Photo: Wendy Goodfriend

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Category: Bay Area Bites Food + Drink, holiday recipes, holidays and traditions, kids and family, recipes

About the Author ()

Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. Her first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. She was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in San Francisco with her husband and their toddler, whom she cooks for everyday. Find out more at http://www.kimlaidlaw.com.
  • wifemothereventplanner

    You had me at fritter. Also – I just trolled all your recipes and the brussel sprouts with pine nuts and parm?? Falling in love with you as we speak. In a non-love kinda way.