Zucchini Fritters with Lemon and Dill Dipping Sauce

By • August 17, 2015 0 Comments

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Author Notes: The crispy, warm fritters dipped in cool yogurt sauce make for an afternoon of ultimate relaxation in a serene summer settingTwin Tastes

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Makes 10-12 fritters

Lemon and Dill Dipping Sauce

  • 16 ounces Greek yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1 teaspoon chopped dill

Zucchini Fritters

  • 2 zucchinis grated
  • 1/2 cup crumbled feta
  • 1 tablespoon fresh mint
  • 1 tablespoon fresh dill
  • 1/4 teaspoon lemon zest
  • 1 large egg, beaten
  • 4 tablespoons Panko breadcrumbs
  • 1/2 cup all-purpose flour
  • pinches salt and pepper
  • 1/4 cup canola oil
  1. Grate the zucchini and place in a colander. Add 1 t of salt and let the water drain from the zucchini, about 15 minutes.
  2. In a bowl, mix the drained zucchini, feta, mint, dill, lemon zest, salt and pepper.
  3. Stir in the beaten egg.
  4. Add the breadcrumbs and flour, and stir to create a batter. The batter should be more wet than sticky.
  5. Pour the canola oil into a medium-sized pan over medium-high heat. When the oil is hot, gently place large spoonfuls of the batter into the pan allow to spread like pancakes.
  6. Cook until golden brown, about 3 minutes on each side.
  7. Remove from heat, place on a paper-lined plate to soak up the excess oil, and continue with the remaining batter
  8. Serve warm with the dipping sauce

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