Skip to main content
    Thrive On

    Zucchini Fritters with Dill Yogurt

    Low PhosphorusLow ProteinVegetarianDiabetes-FriendlyNo ShellfishNut-FreeAmericanDinnerAppetizerSideSnack

    Zucchini Fritters with Dill Yogurt

    Low PhosphorusLow ProteinVegetarianDiabetes-FriendlyNo ShellfishNut-FreeAmericanDinnerAppetizerSideSnack
    6 servings (2 fritters)
    Active time: 35 minutes
    Total time: 35 minutes

    Description

    Serve these crispy zucchini fritters with creamy dill-yogurt sauce during the summer when zucchinis are abundant at the farmers' market (or in your backyard garden). The key to the best fritters is moisture management. Zucchini is primarily made up of water, so this recipe starts with a two-step process of salting and squeezing the vegetable to remove as much of that water as possible. Once that simple step is done, this easy recipe comes together in a snap.

    Directions

    1. Place zucchini in a fine-mesh strainer and toss with 1/8 teaspoon salt. Let stand for 15 minutes.
    2. Meanwhile, whisk yogurt, sour cream, dill, vinegar, water, lemon zest and 1/4 teaspoon each salt and pepper in a small bowl. Set aside.
    3. Place the zucchini in a clean dish towel and squeeze until dry. Transfer to a large bowl and stir in egg, flour, cornmeal, 1/2 teaspoon salt and the remaining 1/2 teaspoon pepper.
    4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Using 2 tablespoons of the zucchini mixture to make each fritter, drop 6 fritters into the pan and flatten with a spatula into 2-inch disks. Cook until golden brown, about 2 minutes per side. Transfer to a wire rack to cool. Repeat with the remaining zucchini mixture and 1 tablespoon oil. Sprinkle the fritters with the remaining 1/4 teaspoon salt. Serve immediately with the reserved sauce.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories105 cal
    • Total Fat5.7 g
    • Saturated Fat1.4 g
    • Cholesterol26 mg
    • Sodium292 mg
    • Carbohydrate Total10.3 g
    • Protein3.7 g
    • Phosphorus77 mg
    • Potassium270 mg
    • Fiber1.2 g
    • Calcium33 mg

    Ingredients

    • 1½ pounds zucchini, grated
    • 1⅛ teaspoons kosher salt, divided
    • ⅓ cup whole-milk plain Greek yogurt
    • 2 tablespoons sour cream
    • 2 tablespoons chopped fresh dill
    • 1 tablespoon sherry vinegar
    • 1 tablespoon water
    • ½ teaspoon grated lemon zest
    • ¾ teaspoon ground pepper, divided
    • 1 large egg, beaten
    • ⅓ cup all-purpose flour
    • ¼ cup cornmeal
    • 2 tablespoons extra-virgin olive oil

    Ingredients

    • 1½ pounds zucchini, grated
    • 1⅛ teaspoons kosher salt, divided
    • ⅓ cup whole-milk plain Greek yogurt
    • 2 tablespoons sour cream
    • 2 tablespoons chopped fresh dill
    • 1 tablespoon sherry vinegar
    • 1 tablespoon water
    • ½ teaspoon grated lemon zest
    • ¾ teaspoon ground pepper, divided
    • 1 large egg, beaten
    • ⅓ cup all-purpose flour
    • ¼ cup cornmeal
    • 2 tablespoons extra-virgin olive oil

    Description

    Serve these crispy zucchini fritters with creamy dill-yogurt sauce during the summer when zucchinis are abundant at the farmers' market (or in your backyard garden). The key to the best fritters is moisture management. Zucchini is primarily made up of water, so this recipe starts with a two-step process of salting and squeezing the vegetable to remove as much of that water as possible. Once that simple step is done, this easy recipe comes together in a snap.

    Directions

    1. Place zucchini in a fine-mesh strainer and toss with 1/8 teaspoon salt. Let stand for 15 minutes.
    2. Meanwhile, whisk yogurt, sour cream, dill, vinegar, water, lemon zest and 1/4 teaspoon each salt and pepper in a small bowl. Set aside.
    3. Place the zucchini in a clean dish towel and squeeze until dry. Transfer to a large bowl and stir in egg, flour, cornmeal, 1/2 teaspoon salt and the remaining 1/2 teaspoon pepper.
    4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Using 2 tablespoons of the zucchini mixture to make each fritter, drop 6 fritters into the pan and flatten with a spatula into 2-inch disks. Cook until golden brown, about 2 minutes per side. Transfer to a wire rack to cool. Repeat with the remaining zucchini mixture and 1 tablespoon oil. Sprinkle the fritters with the remaining 1/4 teaspoon salt. Serve immediately with the reserved sauce.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
    Download kidney-friendly cookbooks
    Get inspired