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


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14 oz
2-3 zucchini
garlic crushed
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 Tbsp
olive oil
lemon, cut in to quarters to garnish


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

How to Make Zucchini fritters with yogurt dip


  • 1Grate 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.
  • 2Meanwhile, to make the dip, mix the yogurt , cucumber, dill, and pepper to taste in a serving bowl. Cover and let chill.
  • 3Tip 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.
  • 4Heat 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)
  • 5Serve 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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