Zucchini Fritters With Yogurt Dill Sauce Recipes

ZUCCHINI FRITTERS WITH YOGURT-DILL SAUCE

Zucchini Fritters with Yogurt-Dill Sauce image

This delicious-and kid-friendly-Zucchini Fritters recipe is from Jim Botsacos of New York City's Molyvos restaurant.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
1 1/4 teaspoons baking powder
Coarse salt and freshly ground black pepper
3 medium zucchini
1 medium onion, halved
2 tablespoons Greek-style plain full-fat yogurt
1 large egg, lightly beaten
1/2 cup olive oil, plus more as needed
Yogurt-Dill Sauce, for serving

Steps:

In a small bowl, whisk together flour, baking powder, and 1/8 teaspoon salt; set aside.
Grate onion on the large holes of a box grater into a medium bowl. Transfer grated onion to a piece of cheese cloth. Squeeze excess liquid from onion and discard. Transfer onion to a clean medium bowl; you should have about 1/2 cup grated onion. Grate zucchini into bowl with onion on the large holes of a box grater; you should have about 3 1/2 cups grated zucchini. Add 1/2 teaspoon salt and toss to combine; let stand 30 seconds.
Transfer zucchini and onion mixture to a clean piece of cheesecloth and cover. Squeeze out as much liquid as possible and discard. Transfer zucchini and onion to a large bowl. Add yogurt and egg; season with salt and pepper. Stir until well combined.
Slowly add 3/4 cup of the flour mixture, while folding it into the zucchini mixture. If mixture seems too wet, fold in 1/4 cup more.
Heat olive oil in a medium skillet over medium-high heat. Working in batches, using about 3 tablespoons of the zucchini mixture, gently form a patty and place in skillet. Cook until fritters are firm and begin to turn golden on the bottom, about 2 minutes. Turn fritters and continue to cook about 2 minutes more. Turn fritters again and cook for 30 seconds; transfer to a paper towel-lined plate. Repeat process with remaining zucchini mixture, adding more oil as necessary.
Season fritters with salt and serve immediately with yogurt-dill sauce.

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

ZUCCHINI FRITTERS WITH DILL

Zucchini Fritters With Dill image

Can't give your Zucchini away!!!! Try these, they can be served hot, cold or even at room temperature. We love them hot straight from cooking served with lemon wedges and a nice yougurt based sauce such as Cacik or Tzatziki Sauce. Found this in a local paper and such a great way to use up those Zucchini over the summer months.

Provided by Tisme

Categories Vegetable

Time 40m

Yield 16 serving(s)

Number Of Ingredients 13

Ingredients

600 g zucchini
sea salt
1 small onion, grated
1 small garlic clove, finely chopped
100 g feta cheese, crumbled
1/4 cup dill, finely chopped
2 tablespoons parsley, finely chopped flat-leaf
2 eggs, well beaten
1/2 cup plain flour
2 tablespoons rice flour
black pepper, freshly ground
olive oil
lemon wedge (optional)

Steps:

Grate the zucchini coarsely and put grated zucchini into a colander. Sprinkle lightly with salt and toss, then leave zucchini for 20 minutes to drain. Rinse the zucchini briefly, then squeeze it to extract as much liquid as you can, pat dry with kitchen paper and leave to dry on paper for 5 minutes .
Mix the zucchini with the onion, garlic, fetta, herbs and eggs in a large bowl. Sift in the flours, then season with pepper and stir to combine.
Heat a little oil in a non-stick frying pan over medium heat until sizzling. Drop small tablespoons of batter into the hot oil and flatten gently. Cook for 2 minutes on each side, or until golden brown. Drain on kitchen paper and serve piping hot with a yoghurt sauce and lemon wedges.

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