Traditional recipes

Zucchini-Herb Fritters with Garlic Yogurt

Zucchini-Herb Fritters with Garlic Yogurt

Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)


Garlic Yogurt

  • ½ cup plain yogurt (not Greek)
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, finely grated
  • Kosher salt and freshly ground black pepper

Fritters and Assembly

  • 2 small zucchini, ends trimmed
  • 1 small russet potato, peeled
  • 2 teaspoons kosher salt, plus more
  • 2 large eggs, beaten to blend
  • 1 garlic clove, finely grated
  • 3 tablespoons finely chopped fresh parsley, plus more for serving
  • 2 tablespoons finely chopped fresh mint, plus more for serving
  • Freshly ground black pepper

Recipe Preparation

Garlic Yogurt

  • Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper. Cover; chill.

Fritters and Assembly

  • Grate zucchini, potato, and onion on the large holes of a box grater. Transfer to a mesh sieve set over a bowl and toss with 2 tsp. salt. Let vegetables sit until they release their liquid, 30−40 minutes.

  • Mix eggs, garlic, cumin, 3 Tbsp. parsley, and 2 Tbsp. mint in a medium bowl; season with salt and pepper. Gather up half of zucchini mixture in a kitchen towel; squeeze out excess liquid. Add to bowl with egg mixture and repeat with remaining zucchini mixture. Sprinkle flour and baking powder over; mix gently.

  • Heat vegetable oil in a large skillet over medium-high. Working in batches, spoon scoops of mixture into skillet, flattening gently with a spatula. Cook until golden brown and crisp, about 3 minutes per side. Transfer to a wire rack; season with salt. Drizzle yogurt sauce with olive oil and top with more herbs; serve alongside warm fritters.

Photos by Christopher Testani

Nutritional Content

Per fritter: Calories (kcal) 150 Fat (g) 13 Saturated Fat (g) 2 Cholesterol (mg) 30 Carbohydrates (g) 8 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 2 Sodium (mg) 360

Related Video

The Best Zucchini Fritters

Reviews SectionMade these for my roommates and I, and these are so delicious!!! My roommate said they “were the best thing [she’s] eaten this quarantine”. Definitely going to make them again!!iwdfcsftbatkChicago, IL04/22/20Made these tonight but they didn't turn out as crispy as I saw in the video :( they were delicious though.SERRIITTAAustralia07/15/19Made these by the recipe, and they were great. Going to attempt an air fryer version to see if I can cut down on fat and preserve the goodness.Has anyone tried baking these to make them a bit healthier? I think 150 calories per fritter is a bit much and most of it probably comes from the oil.This recipe worked for me. Note that I used a "giant" zucchini from the garden. Partial peeling and coring was enough to get a good result.I used a mandoline (with fine cross blades) instead of a box grater. I think that it gives a better, less mushed, zucchini/potato texture. It also allows you to play with long-stringy cuts. Squeezing the veg with your hand works just as good as that towel thing in the vid, and you can easily repeat until you're satisfied; the residual water in the veg does make the dough happen properly.Definitely keep the heat not more than med; this stuff can burn.Followed the recipe exactly and it came out perfectly. Cannot overstate the importance of salting then letting the liquid release from the grated vegetables!