Zucchini Fritters

By Sally's Baking Recipes · 40 min

Ingredients

Instructions

1. Whisk the yogurt with the parsley, mint, dill, lemon juice, olive oil, honey and garlic powder, adding salt and pepper to taste. Cover and refrigerate until serving, up to 3 days.
2. Line a large bowl with paper towels or a thin clean towel (cheesecloth also works). Add the shredded zucchini and onion, then 1 tsp salt, and toss gently.
3. Cover with another paper towel, press down so the towels soak up liquid, then lift the bottom towel and wring out as much liquid as possible over the sink. Take breaks as needed and keep squeezing.
4. In a large bowl, whisk the egg, remaining ½ tsp salt, garlic, parsley, mint, dill and pepper until combined.
5. Fold in the squeezed vegetables, then whisk in the cornmeal, cornstarch and baking powder until fully combined.
6. Heat the oil in a large skillet over medium heat. Scoop about 2 tbsp of the mixture into the hot pan and flatten gently with a spatula. Repeat, without crowding the pan.
7. Cook until golden brown, about 3 minutes. Flip and cook 3 more minutes on the other side.
8. Transfer to a paper towel-lined plate and repeat with the remaining mixture.
9. Serve warm with the yogurt sauce.
10. To store, refrigerate up to 1 week. Reheat in the microwave, or in an air fryer at 375°F (191°C) for 3-4 minutes, or on a lined baking sheet at 375°F (191°C) for 8-10 minutes.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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GarlicOnionEggLemonYoghurtZucchiniCornmeal