Zucchini fritters with yogurt dip

Melissa Keys


This recipe is from a recipe book I have called: Family Favorites Vegetables. By Parragon NY. I love the taste of fried fritters with vegetables of any kind.


★★★★★ 1 vote

25 Min
10 Min


  • 14 oz
    2-3 zucchini
  • 1
    garlic crushed
  • 3
    scallions finely sliced
  • 4 1/2 oz
    feta chesse (crumbled)
  • 2 Tbsp
    finely chopped fresh parsley
  • 2 Tbsp
    finely chopped fresh mint
  • 1 Tbsp
    finely chopped fresh dill
  • 1/2 tsp
    freshly grated nutmeg
  • 2 Tbsp
    all purpose flour
  • ·
    pepper to taste
  • 2
  • 2 Tbsp
    olive oil
  • 1
    lemon, cut in to quarters to garnish

  • 1 1/4 c
    strained plain yogurt
  • 1/4
    cucumber, diced
  • 1 Tbsp
    finely chopped fresh dill pepper

How to Make Zucchini fritters with yogurt dip


  1. Grate the zucchini straight on to a clean dish towel and cover with another. Pat well and let stand for 10 minutes until zucchini are dry.
  2. Meanwhile, to make the dip, mix the yogurt , cucumber, dill, and pepper to taste in a serving bowl. Cover and let chill.
  3. Tip zucchini into a large bowl. Stir in the garlic, scallions, cheese, herbs, nutmeg, flour, and pepper to taste. Beat eggs in a separate bowl and stir into the zucchini batter - the batter will be quite lumpy and uneven but this is fine.
  4. Heat the oil in a large, wide pan over medium heat. Drop 4 Tbsp of the batter into the skillet, with space in between and cook for 2-3 minutes on both sides. Remove, drain on paper towels, and keep warm. Cook the second batch of fritters in the same way. ( there should be 8 fritters total)
  5. Serve the fritters hot with the dip, garnished with lemon quarters.

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About Zucchini fritters with yogurt dip

Course/Dish: Vegetable Appetizers

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