Best 2 Zucchini Herb Fritters With Garlic Yogurt Recipes

Zucchini herb fritters with garlic yogurt is a delightful dish that combines the flavors of fresh zucchini, fragrant herbs, and creamy garlic yogurt. This savory dish is a perfect appetizer, side dish, or main course for vegetarians and those looking for a lighter option. The fritters are crispy on the outside and tender on the inside, while the garlic yogurt adds a cooling and tangy contrast. With its simple ingredients and easy preparation, this recipe is a delicious and versatile addition to any cuisine.

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ZUCCHINI-HERB FRITTERS WITH GARLIC YOGURT

Zucchini-Herb Fritters with Garlic Yogurt image

Categories Side Kid-Friendly Quick & Easy Yogurt Zucchini Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes about 12

Number Of Ingredients 23

Ingredients

Garlic Yogurt:
1/2 cup plain yogurt (not Greek)
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon honey
1 garlic clove, finely grated
Kosher salt, freshly ground pepper
Fritters and assembly:
2 small zucchini, ends trimmed
1 small russet potato, peeled
1/2 medium onion
2 teaspoons kosher salt, plus more
2 large eggs, beaten to blend
1 garlic clove, finely grated
1/2 teaspoon ground cumin
3 tablespoons finely chopped fresh parsley, plus more for serving
2 tablespoons finely chopped fresh mint, plus more for serving
Freshly ground black pepper
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup vegetable oil
Olive oil (for serving)

Steps:

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 teaspoons salt. Let vegetables sit until they release their liquid, 30-40 minutes.
Mix eggs, garlic, cumin, 3 tablespoons parsley, and 2 tablespoons 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.

ZUCCHINI, POTATO AND HERB FRITTERS

Zucchini, Potato and Herb Fritters image

Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. Be vigilant about squeezing all the liquid from the vegetables and, after thoroughly squeezing out the liquid, pat the vegetables (except the garlic which is likely to stick to the paper!) with paper kitchen towelling. This is a recipe where it's a good idea to have all your ingredients ready before grating the vegetables and grating the potatoes last so they have less time to turn brown! The weights indicated are approximate so the following approximate weight equivalents should give you an idea of the general amount required: 410g = 13oz; 375g = 120z; 75g = 21/2 oz. The number of fritters you get will depend on what size you make them; the number that the fritters will serve will, of course, depend on how many appetisers or other dishes you are serving as part of an antipasto mezze platter.

Provided by bluemoon downunder

Categories Potato

Time 30m

Yield 34 fritters, 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 medium potatoes, peeled, grated coarsely (400g)
3 medium zucchini, grated coarsely (360g)
1 medium yellow onions (for Americans) or 1 medium brown onion, grated coarsely (for Australians)
3 garlic cloves, finely minced or 3 garlic, to taste
1/2 cup self-raising flour
3 eggs, lightly beaten
1 tablespoon of fresh mint, finely chopped
2 tablespoons fresh basil, finely chopped
1/2 teaspoon cracked black pepper or 1/2 teaspoon fresh ground black pepper, to taste
sea salt, to taste
olive oil, for shallow frying
200 ml Greek yogurt (reduced fat is fine) or 200 ml sour cream (reduced fat is fine)
1 tablespoon of fresh mint, finely shredded

Steps:

Squeeze all the excess liquid from the potato, zucchini, onion and garlic, and use paper kitchen towelling to further pat dry the potatoes, zucchini and onion. One method is to put the vegetables into a small colandar or sieve, place this on or over the sink and press down on the vegetables several times.
Combine the potato, zucchini, onion, garlic, flour, egg, mint, basil, pepper and salt in a large bowl.
Pre-heat the oven to hot. 220°C or 425-450°F or gas mark 7-8.
Heat oil in a large, preferably non-stick pan, and shallow-fry level tablespoons of the mixture, until the fritters are browned on both sides, place on paper kitchen towelling to absorb excess oil then transfer the fritters to oven trays and bake uncovered for about 10 minutes or until they are crisped and cooked right through.
Combine the yoghurt and extra mint.
Serve the fritters immediately with the yoghurt and mint topping.

Nutrition Facts : Calories 155.4, Fat 2.9, SaturatedFat 0.9, Cholesterol 105.8, Sodium 182.8, Carbohydrate 26.3, Fiber 3.4, Sugar 3.3, Protein 7.2

Tips:

Use a large bowl to mix the batter. This will help to ensure that all of the ingredients are evenly combined.
If the batter is too thick, add a little more milk or water. If the batter is too thin, add a little more flour.
Heat the oil over medium-high heat. This will help to prevent the fritters from sticking to the pan.
Do not overcrowd the pan when cooking the fritters. This will help to ensure that they cook evenly.
Cook the fritters for 2-3 minutes per side, or until they are golden brown and crispy.
Serve the fritters with garlic yogurt sauce or your favorite dipping sauce.

Conclusion:

Zucchini herb fritters are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be served as a main course with a salad or soup. The fritters are made with fresh zucchini, herbs, and cheese, and they are coated in a crispy batter. They are then fried until golden brown and served with a garlic yogurt sauce. These fritters are sure to be a hit with everyone who tries them!