Zucchini-Herb Fritters with Garlic Yogurt Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)

Ingredients

Makes about 12

Garlic Yogurt:

1/2 cup plain yogurt (not Greek)

2 tablespoons finely chopped fresh mint

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 teaspoon honey

1 garlic clove, finely grated

Kosher salt, freshly ground pepper

Fritters and assembly:

2 small zucchini, ends trimmed

1 small russet potato, peeled

1/2 medium onion

2 teaspoons kosher salt, plus more

2 large eggs, beaten to blend

1 garlic clove, finely grated

1/2 teaspoon ground cumin

3 tablespoons finely chopped fresh parsley, plus more for serving

2 tablespoons finely chopped fresh mint, plus more for serving

Freshly ground black pepper

1/3 cup all-purpose flour

1/2 teaspoon baking powder

1/2 cup vegetable oil

Olive oil (for serving)

Garlic Yogurt:
Step 1
Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper. Cover; chill.
Fritters and assembly:
Step 2
Grate zucchini, potato, and onion on the large holes of a box grater. Transfer to a mesh sieve set over a bowl and toss with 2 teaspoons salt. Let vegetables sit until they release their liquid, 30–40 minutes.
Step 3
Mix eggs, garlic, cumin, 3 tablespoons parsley, and 2 tablespoons mint in a medium bowl; season with salt and pepper.
Step 4
收集西葫芦混合物在厨房的一半wel; squeeze out excess liquid. Add to bowl with egg mixture and repeat with remaining zucchini mixture. Sprinkle flour and baking powder over; mix gently.
Step 5
Heat vegetable oil in a large skillet over medium-high. Working in batches, spoon scoops of mixture into skillet, flattening gently with a spatula. Cook until golden brown and crisp, about 3 minutes per side. Transfer to a wire rack; season with salt. Drizzle yogurt sauce with olive oil and top with more herbs; serve alongside warm fritters.

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Reviews (8)

We loved this. Might add another potato for a little more substance. The yogurt sauce was delicious with fresh mint and parsley harvested from our garden immediately before using.
- Anonymous
- 8/29/2021
I followed the recipe exactly. Fritters were just okay. Yogurt sauce was bland, no matter how much I kicked up the seasoning. There are much better recipes out there, for both fritters and dipping sauce.
- Anonymous
- Montgomery TX
- 8/9/2021
I accidentally dumped probably three times the cumin called for when I didn't realize the spice bottle didn't have the little plastic piece with holes, but it didn't adversely effect the recipe. The recipe is a pretty standard fritter recipe. I made it quick using the grate function on a food processor and then squeezed the veggies by hand several times.
- luvrunnin
- Yokohama, Japan
- 7/5/2021
The most important thing is to squeeze as much fluid from zucchini as possible. I got rave reviews when brought this to a party.
- buddy1234
- Fl. Keys
- 12/9/2019
I seared the fritters on both sides until they browned to the color I liked. Then I put the fritters in the oven to bake and towards the end of the baking time I put Parmesan cheese on top. I also served it with a different sauce that I also found on here.
- marissabockmann461
- Lincoln, NE
- 6/21/2017
These are a great healthy side dish that your kids will love! They really don't take that much time either. Highly suggest it!
- takennel
- Brussels, Belgium
- 3/21/2016
We love these for breakfast instead of potato latkes. They reheat very nicely in a skillet and don't get gummy.
- mremmell
- San Diego, CA
- 8/1/2015
SO yummy ........easy to put together and the yoghurt tops everything off nicely ....had the leftovers for lunch at room temp ....still great .....would make a wonderful appetizer
- dstillery
- Montana
- 7/2/2015