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Zucchini Fritters
Zucchini fritters are a great way to use up summer zucchini. The key to making zucchini fritters is to make sure any excess water from the grated zucchini is drained before they are combined with the other ingredients.
12-18mo3-5y18-24mo2-3y
MilkWheat
Ingredients
- 1 cup greek yogurt
- 1 tsp lemon zest
- 1 tbsp freshly squeezed lemon juice
- 1 lb zucchini
- 0.75 cup breadcrumb
- 2 egg
- 2 tsp chive
- 0.5 tsp garlic powder
- kosher salt
- 0.25 cup extra-virgin olive oil
- dill sprig
Steps
- In a medium mixing bowl whisk together the Greek yogurt, lemon zest and lemon juice until combined. Cover and refrigerate until ready to use.
- Toss the zucchini in ½ teaspoon kosher salt in a colander and let sit for 10 minutes. Wrap in cheesecloth and drain the zucchini, squeezing dry and discarding any excess water.
- Add the zucchini, breadcrumbs, egg, chives, lemon zest and garlic powder to a large mixing bowl. Season with salt, then fold the mixture until combined.
- Heat a large nonstick skillet over medium heat, add the olive oil and heat through. Working in batches, scoop the zucchini fritters into ⅓ cup portions and shape into a flat circle. Fry until golden brown on one side, about 2 to 3 minutes. Flip and continue to cook until the other side is golden brown, about an additional 2 minutes.
- Remove to a plate or platter and serve hot with the additional chives and dill if using.
Nutrition
- Calories
- 283
- Protein
- 12g
- Fat
- 17g
- Carbs
- 21g
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