Zucchini Parmesan Fritters. Serve with lemony yogurt sauce.
Warm weather has finally rolled in. While it’s not quite the height of the growing season when your friends with gardens are all doing their best to unload their zucchini on you at every possible moment, you can find some good ones in the grocery stores now. These fritters are absolutely delicious, and can pretty much make a meal all by themselves, or with a simple green salad, maybe a crusty piece of bread if you like. And, since they are in pancake form, my kids love them. I have no clue what it is about things that resemble pancakes, but they devour them every time. If you’re planning on leftovers, double the recipe.
Serves 4 as a main, 6 as a side
Sam Kaestner
9 - 10 fritters
15 minPrep Time
15 minCook Time
30 minTotal Time
Save RecipeINGREDIENTS
- 1 lb. zucchini (about 2 large)
- 1/2 white onion, finely diced
- 3 large eggs, beaten
- 2 cloves minced garlic
- kosher salt
- Freshly ground black pepper
- 1/2 cup freshly grated Parmesan
- 3/4 cup flour (I used white whole wheat)
- 2 tbsp. extra-virgin olive oil
- 1 cup plain yogurt
- zest of 1/2 lemon
- juice of 1/2 lemon
- salt to taste
METHOD
- On the large holes of a box grater, grate zucchini. Using a cheesecloth or clean dishtowel, squeeze out as much liquid as possible.
- In a large bowl, combine shredded zucchini with onion, eggs, and garlic. Season with salt and pepper and stir to combine. Mix in Parmesan and flour and stir until fully incorporated.
- In a large skillet over medium heat, heat olive oil. For each fritter, scoop ¼ cup batter into skillet and cook until golden, 2-3 minutes per side.
- While the fritters are cooking, combine yogurt, lemon zest, lemon juice, and salt. Mix to combine.
- Serve with yogurt sauce