We tend to save this recipe for the heat of the summer when our garden is bursting with zucchini. Served with a homemade yogurt sauce, these nourishing fritters are a seasonal treat.
STEP ONE – Preparations
- Get out a cheese grater and a colander.
- Get out a large bowl, a large frying pan, and a serving platter.
- Get out a small bowl.
STEP TWO – Make the Fritters
Ingredients:
4 cups grated zucchini (2 large whole)
1 tablespoon extra-virgin olive oil
1 cup panko breadcrumbs
½ cup parmesan cheese, grated
½ small onion, peeled and minced
2 large eggs
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon fine sea salt
½ teaspoon ground pepper
Instructions:
- Toss the grated zucchini with salt and place in a colander.
- In the large bowl, combine the oil, breadcrumbs, parmesan cheese, onion, eggs, garlic, paprika, salt, and pepper.
- Use your hands or a paper towel to squeeze as much liquid out of the zucchini as possible.
- Add to the bowl and incorporate by hand. If the batter is too wet, add more breadcrumbs.
STEP THREE – Cook the Fritters
Ingredients:
3 tablespoons canola oil
Instructions:
- In the large frying pan, heat 2 tablespoons of canola oil over medium-high heat.
- Shape the batter into 12 large fritters.
- Cook 6 fritters at a time for 15 minutes on each side until crispy and golden brown.
- Transfer the fritters to the serving platter.
- Heat the rest of the oil and cook the remaining fritters.
STEP FIVE – Make the Yogurt Sauce
Ingredients:
½ cup sour cream
½ cup plain yogurt
¼ cup fresh lemon juice
1 tablespoon minced fresh parsley
½ teaspoon hot sauce
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon fine sea salt
½ teaspoon ground pepper
Instructions:
- In the small bowl, combine the sour cream, yogurt, lemon juice, parsley, hot sauce, garlic powder, paprika, salt, and pepper.
- Adjust the seasoning to taste and refrigerate until ready to serve with the fritters.
Recommended Serving Size: 3 fritters with 2 tablespoons sauce
Exchanges: 1 starch, 1 veg, 2 fat
The zucchini fritters look great! Thanks for this recipe.
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You’re very welcome, Toni! We hope you enjoy 🙂
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Beautiful summer delight!
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I’m chef and seems to me a delicious yummy idea good job 👍
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Thank you! Coming from a chef, that means a lot to us 🙂
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You’re welcome keep it up 👍
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Absolutely gorgeous presentation of this yummy looking dish.
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