Zucchini Fritters With Garlic Aioli Dipping Sauce Recipe 45

ZUCCHINI FRITTERS WITH GARLIC YOGURT DIPPING SAUCE

Zucchini Fritters with Garlic Yogurt Dipping Sauce image

These Zucchini Fritters are a delectable way to enjoy zucchini! A quick batter with fresh zucchini makes the crispiest fritters which are topped with a divine garlic yogurt sauce!

Provided by Jess

Time 50m

Number Of Ingredients 16

Ingredients

2 cups grated zucchini (about 2 small zucchini)
1/2 tsp coarse salt
1/2 cup all purpose flour
1 tsp baking powder
1/2 cup shredded parmesan cheese
2 eggs
1/4 tsp coarse salt
ground pepper
1 tbsp chopped chives
olive oil for sauteeing
1/2 cup plain greek yogurt
2 garlic cloves, minced
juice from half a lemon
1 tsp olive oil
1/4 tsp coarse salt
ground pepper

Steps:

Make the yogurt sauce: Stir together garlic cloves, lemon juice, yogurt, olive oil, salt and a pinch of pepper. Let sit in the fridge until ready to use.
To prepare the zucchini: Grate the zucchini on the large side of a cheese grater. Add the zucchini to a strainer and sprinkle with ½ tsp salt. Let sit for 15 minutes and then press down with your hands to start draining the liquid out. Get out as much liquid as you can. You want to get as much liquid out as possible so the fritters will be crispy! Set aside as you make the batter.
To make the fritter batter: In a bowl whisk eggs and then with a spoon stir in flour, baking powder, cheese, chives, salt and a couple grinds of pepper - this will be very thick. Then stir in the zucchini which will relax the dough.
To make the fritters: Line a plate with a paper towel and set aside. To a large frying pan, add 2 tbsp olive oil over medium-high heat. When the pan is hot, scoop out the batter by heaping tablespoonfuls, adding to the pan and flattening each fritter with the back of the spoon. Cook about 3 minutes each side until crispy and move finished fritters to the paper towel lined plate. Add more oil to the pan as needed and continue cooking fritters until the batter is done.
Serve immediately. Or, while waiting for the next batch to be cooked, keep the fritters on a baking sheet in the oven at 300F until ready to eat.

ZUCCHINI FRITTERS WITH GARLIC AIOLI DIPPING SAUCE RECIPE - (4/5)

Zucchini Fritters with Garlic Aioli Dipping Sauce Recipe - (4/5) image

Provided by davidv

Number Of Ingredients 20

Ingredients

Ingredients:
Zucchini Fritters:
1-1/4 cups all-purpose flour
5 oz. white cheddar cheese, shredded
1/2 tsp. salt
1 tsp. black pepper
2 large eggs
1 cup cold beer
1/2 tsp. garlic powder
1 cup zucchini, julienned
1 cup yellow squash, julienned
1 small white onion, julienned or thinly sliced
Dipping Sauce:
24 garlic cloves, peeled
1 Tbsp. olive oil
1-1/2 cups mayonnaise
4 Tbsp. lemon juice
1 tsp. black pepper
1/4 tsp. salt
1/4 cup fresh chives, chopped

Steps:

Directions: To prepare the fritters, heat the oil in a heavy-bottomed pot until it reaches 350°F. Line a rack with two layers of paper towels. Place the onion, zucchini, and yellow squash in a mesh colander and press down to squeeze out most of the liquid. Combine the flour, cheese, salt, pepper, and garlic powder in a large bowl and set it aside. In a separate bowl, beat the eggs until they're smooth, then add the cold beer and gently stir them together. Pour this mixture into the dry-ingredient mixture and stir until they're combined. Add the zucchini and onion and stir them to combine. Drop the zucchini batter into the hot oil by tablespoons. Fry them until they're golden brown. Use a slotted spoon to transfer them to the paper towel-lined rack. Serve them immediately. To prepare the sauce, toss the garlic cloves with the olive oil. Wrap the garlic cloves together in foil and bake them until they're tender, about 20 - 30 minutes. Let them cool until they're warm. Place the garlic into a food processor and purée it with the mayonnaise, lemon juice, pepper, and salt. Transfer the aioli to a bowl and stir in the chives.

MEDITERRANEAN ZUCCHINI FRITTERS WITH SENSATIONAL YOGURT SAUCE

Mediterranean Zucchini Fritters With Sensational Yogurt Sauce image

These are a lovely appetizer or snack, but they're so good (and good for you) that I inevitably have more and make a delicious, vegetarian meal of it!

Provided by evelynathens

Categories < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

3/4 cup Greek yogurt or 3/4 cup sour cream
2 tablespoons prepared yellow mustard
2 tablespoons water (a little more may be necessary)
2 tablespoons fresh parsley, minced (or cilantro or dill or spearmint or a harmonious combination of any of these fresh herbs)
1 tablespoon lemon juice
1 garlic clove, mashed to a paste
salt and white pepper, to taste
2 lbs zucchini, coarsely-grated with skin on
1 large purple onion, finely-minced
3 garlic cloves, finely-minced
1 tablespoon olive oil
3/4 cup feta, crumbled
1/2 cup fresh parsley, packed minced (or cilantro or dill or spearmint or a harmonious combination of any of these fresh herbs)
1 1/2 teaspoons ground cumin
1 egg, beaten to blend
salt and pepper, to taste
1 cup all-purpose flour
flour, for dredging
oil, to shallow fry (I prefer olive oil)

Steps:

For Sensational Dipping Sauce: Combine all ingredients in a mini-processor and whiz to combine. Check for seasoning and add salt and pepper to suit your taste. Thin with a little more water, if necessary. The sauce should be made first to allow flavours to blend and mingle and cool in the refrigerator. (can be made up to 2 days ahead).
For Zucchini Fritters: Lightly salt the grated zucchini and put in a colander to drain excess water for ½ an hour to 45 minutes. Squeeze out excess water by pressing on handfuls of zucchini at the end of this time.
Wilt the onion and garlic in the 1 tblsp olive oil, in a small saucepan, for 4-5 minutes, or until translucent and softened.
Combine all the fritter ingredients in a large bowl to make a uniform mixture (this includes the zucchini and wilted onion mixture). Season to suit your taste with salt and pepper (careful - the feta cheese will already be quite salty, and there will also be salt in the zucchini from the initial draining). The mixture will be soft and sticky.
Take a generous tablespoonful of the dough and form (delicately) into a patty. Dredge in flour. Repeat, using up all zucchini mixture.
Heat oil in large skillet, over medium-high heat, and shallow-fry patties until they are golden brown. Flip over and repeat on other side. Remove as they are fried to paper towels to drain while you continue with remaining patties in the same manner, topping up oil, if necessary.
Serve the patties with the dipping sauce and enjoy!

Nutrition Facts : Calories 306.1, Fat 12.2, SaturatedFat 5.4, Cholesterol 71.5, Sodium 444.5, Carbohydrate 38.3, Fiber 4.5, Sugar 8.8, Protein 12.9

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