Zucchini Fritters with Yogurt Dill Topping

Last weekend I went to Boston to visit my son Ryan, his wife Nomi and my two beautiful grandkids. Both of them are Mediterranean food lovers, as well as wonderful cooks who are always experimenting with new recipes.

They served Zucchini Fritters were really delicious and looked fairly easy to make, so when I got back home I decided to try making them myself.

(I would recommend doubling the recipe if you are making them for more than two people)

Zucchini Fritters & Yogurt Topping

(makes four fritters)

Here are the ingredients  for the fritters:

  • 1 large or 2 med. zucchini grated
  • 1 teas. of salt
  • 2 shallots or 3 baby red onions minced
  • 1 clove of garlic minced
  • 3 TB. of chopped fresh dill
  • 1/2 teas. of grated lemon rind
  • 1 teas. salt
  • 1/4 cup of flour
  • 1 large egg beaten with a fork
  • 1 TB. of olive oil
  • 1/4 cup of feta cheese crumbled
  • salt & pepper freshly ground
  • Yogurt topping:
  • 1/2 cup of plain Greek yogurt
  • 1 Tb. of honey
  • 1/2 teas. of grated lemon rind
  • Juice of 1 lemon
  • 2 TB. of minced fresh dill
  • salt & pepper
  • Make the topping ahead and refrigerate until needed.
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Grate the zucchini and spread on a paper towel.

sprinkle with 1/2 teas. of salt

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Let this sit for 5 – 10 minutes, then with clean hands squeeze out the zucchini water.

Meanwhile chop the onions, garlic and dill.

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In a bowl add the squeezed out zucchini and minced vegetables, flour, olive oil, a beaten egg and salt & pepper.

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Stir together well with 1/4 cup of crumbled feta cheese.

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Form into four patties. Add a few TB. of olive oil to a flat skillet and fry until golden.

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Garnish with extra dill, some sliced red onion & sauteed peppers slices.

When serving add a dollop of the yogurt topping on each fritter.

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This could be a wonderful side dish to lemony grilled fish or chicken (which is how they served it). A simple green salad is a great addition – and you can even use the same yogurt dressing with some extra olive oil & lemon squeezed over it.

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