Anti Inflammatory Zucchini Fritters with Yogurt Sauce
Total time50 min
Prep time20 min
Cook time20 min
4.9(30)
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Learn more →Ingredients
4 servings
For the fritters
- 1 ½ lb zucchini (about 3 medium), trimmed
- 1 tsp kosher salt, plus more to taste
- 2 large eggs, lightly beaten
- 3 scallions, thinly sliced (green and light green parts only)
- ¼ cup fresh dill, roughly chopped
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ½ cup crumbled feta cheese
- ½ cup all-purpose flour
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 3 tbsp olive oil, divided
For the yogurt sauce
- 1 cup plain whole-milk yogurt
- 1 small garlic clove, finely grated
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- salt and pepper to taste
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Grate the zucchini on the large holes of a box grater into a large mixing bowl. Toss with 1 tsp kosher salt and let stand for 10 minutes.
- 2
Transfer the salted zucchini to a clean kitchen towel or cheesecloth and wring firmly over the sink until as much liquid as possible has been squeezed out — the zucchini should feel nearly dry and the wrung-out mass should hold together loosely. Return the dried zucchini to the bowl.
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