Zucchini fritters with spiced yogurt
The minute it feels like fall I feel like frying things. Fritters are usually what I turn to and these zucchini fritters with a few variations make an appearance in my kitchen this time of year. The key to making fritters is to drain the vegetables of any residual moisture by squeezing the water out of them using a towel or your hands. It’s best to let the shredded sit for a while, lightly salted (salt draws out moisture naturally) and then do the final squeeze before cooking.
I also like to drop the formed patties onto a plate with flour and lightly coat them with flour before frying. This creates a better crust on the outside.
The amount of flour and bread crumbs needed depends on how much zucchini you have and how much moisture there is in the batter after you have added the eggs. Have extra bread crumbs on hand and add them to the batter until you get a comfortable consistency that hold together nicely.
Serve with the yogurt sauce or you may have another idea. Happy to hear from you if you have suggestions.
2 large or 4 small zucchini
1/3 cup flour
1/2 cup or more bread crumbs (as needed)
1 teaspoon baking powder
2 teaspoon coarse salt
1 cup flour for coating fritters.
Neutral oil for frying (canola, grapeseed etc.)
Shred the zucchini in a food processor, then place in a colander and sprinkle with 1 teaspoon salt. Mix the salt in with your hand. Let the zucchini drain over a bowl for about an hour or longer.
When ready to proceed squeeze the zucchini to release all the extra moisture. You can do it by putting it in a clean kitchen towel and twist to squeeze.
Placed the squeezed zucchini in a bowl, add flour, bread crumbs, baking powder, remaining salt and mix well.
Add the eggs and mix to combine.
Place 1 cup flour on a plate.
Now start creating patties using an ice cream scoop.
If necessary, add more bread crumbs to create a cohesive mixture.
Drop the fritters onto the plate with flour and coat on both sides.
Heat a little oil in a skillet. When hot add fritters about three at a time and cook until golden on both sides, turning once.
Remove and place on paper towels.
Serve warm with spiced yogurt.
2 cups yogurt
2-3 tablespoons chopped parsley or chives
1 tablespoon fresh lemon juice
A few drops of hot sauce
Salt (I had herb flower salt, hence the colour in the image)
Combine yogurt with remaining ingredients, let sit for a few minutes to blend flavours.