You are here

Zucchini Fritters with Herbed Yogurt

Mediterranean-style zucchini fritters cook to a golden brown finish in a cast-iron pan. They are delicious dipped into a simple yogurt sauce. Ground sumac is a lemony spice used in Middle Eastern cooking. Look for it at Middle Eastern or specialty food markets.

Ingredients:

For the herbed yogurt

  • 1 1?2 cups (12 oz/375 g) Greek yogurt
  • 1 clove garlic, crushed and finely chopped
  • 1?2 cup (3?4 oz/20 g) chopped fresh mint
  • Sea salt and white pepper
  • Ground sumac for sprinkling (optional)
  • Extra-virgin olive oil for drizzling

For the fritters

  • 1?2 cup (21?2 oz/75 g) all-purpose flour
  • 2 large eggs
  • 2 tablespoons whole milk
  • Finely grated zest and juice of 1 lemon, plus 2 lemons, cut into wedges, for serving
  • Sea salt and white pepper
  • 4 zucchini, shredded
  • 1 clove garlic, crushed and finely chopped
  • 1?4 cup (1?3 oz/10 g) chopped fresh flat-leaf parsley
  • 1?4 cup (1?3 oz/10 g) chopped fresh mint
  • 4 tablespoons (2 fl oz/60 ml) olive oil

Makes 12–14 fritters

  1. To make the yogurt sauce, in a bowl, stir together the yogurt, garlic, and mint. Season with salt and pepper. Sprinkle with sumac, if using, and drizzle with extra-virgin olive oil. Cover and refrigerate until serving.
  2. In a large bowl, whisk together the flour, eggs, milk, and lemon zest and juice. Season lightly with salt and pepper. Add the zucchini, garlic, parsley, and mint and stir until well combined.
  3. In a 10-inch (25-cm) frying pan over medium-high heat, warm 2 tablespoons of the olive oil. Drop large tablespoons of the zucchini mixture into the pan. Cook until the bottoms are dark golden brown, about 3 minutes. Turn the fritters, reduce the heat to medium, and cook until dark golden brown on the second side, 3–4 minutes. Transfer to a serving plate. Cook additional fritters, using the remaining 2 tablespoons olive oil.
  4. Serve the fritters right away with the yogurt sauce and lemon wedges.

 

Appears with permission from Cooking in Cast Iron. Recipes by Valerie Aikman-Smith; photographs by Ray Kachatorian. Copyright 2010 by Weldon Owen Inc.

comments