After posting a reel on my instagram I received quite a few requests for this recipe. It’s the perfect appetizer, side dish, or a light meal for the last of the summer days. I will be making this dish several more times as its the perfect recipe to help
Zucchini Fritters
By Amara Yamamoto
Zucchini Fritters
2 large zucchini
1 onion grated
1 tbsp salt
1 egg
¼ cup of fresh soft herbs such as parsley, basil, tarragon, chives, and mint
3 cloves finely chopped garlic
1 tsp salt
1 tsp pepper
½ cup flour
Flakey sea salt to finish
Sauce
1 cup greek yogurt
Zest and juice of 1 lemon
¼ cup of fresh soft herbs such as parsley, basil, tarragon, chives, and mint
2 cloves of garlic, grated
1/4 cup olive oil
Salt and pepper to taste
Makes approx. 18 fritters
Preparation
Grate the zucchini and place in a large colander over a bowl to let drain. Mix in 1 tbsp salt and then let sit for a minimum of 30 minutes and up to overnight in the fridge to let the excess moisture drain out.
I like to make the sauce a minimum of 30 mins before you’re wanting to serve the fritters to let the flavours meld together and adjusting the salt and pepper before serving.
To make the sauce I combine the yogurt, lemon zest, and juice. Finely chop the herbs, then mix into the yogurt. Grate the garlic into the yogurt using a microplane, add the oil, a pinch of salt, and pepper and then mix together. Cover and let sit in the fridge, adjusting the seasoning before serving.
When you’re ready to make your batter squeeze out any excess moisture from the zucchini and place in a large bowl. Preheat the oven to 300ºf to keep the fritters warm while frying them in batches.
Beat the egg before adding it to the zucchini, mix well. Add the herbs, salt, and pepper, mix. Add the flour and then mix well.
Using a non-stick frying pan with 1 tsp of oil per batch, I like to use a 3 tbsp cookie scoop to ensure they’re all a similar size.
On medium heat I fry the fritters in pancake-like shapes, flattening them until they’re about ½ cm thick. Cook 2-3 minutes per side, or until golden brown and crisp.
I place them on a wire rack over a baking sheet and into my oven while I continue frying the rest of the batter.
To serve I like to place them on a platter and sprinkle with a large flakey sea salt to finish. Serve the yogurt sauce.