Nothing is better than homemade, herb filled Zucchini Fritters with Yogurt Dressing on the first REAL Spring weekend.  Particularly when you make most of it outside with your 1st grader on a beautiful day. Together we worked.  We didn’t bother to get the cuisinart down from the highest heights of our kitchen.  Instead, we shredded 4 substantial zucchinis the old fashioned way – taking turns with the vegetable shredder and then scooping out the inner shreds.


Key here once we had the pile of zucchini was salting it, then squeezing out all of the excess water.  Admittedly, I could have probably done a better job of this because they were still a little watery.  You should be relentless in ridding the zucchs of their H2O. Mommy chopped the chives, parsley and dill and added ample portions to the bowl filled with shredded zucchini.  Sophie added in the goat cheese (tasting a little in process), egg and flour and mixed it up real good.  Then we fried up the fritters, dropping a golf ball sized dollop of batter (in honor of the Masters) into the frying pan, pushing down on the dollop to flatten it out.  Rather than filling the pan with a 1/2 inch of oil, I prefer to use just enough oil to coat the bottom of the pan sufficiently (About 1 1/2 to 2 tbsp) and add more as needed.  You basically cook in batches, making sure there is enough space between the dollops.  Then add a little extra oil in between each batch.   You let them brown for 3-4 minutes on one side and then flip and let them brown for 2-3 minutes more. You can then add them to the oven to let them crisp and make sure they are cooked through for about 10 minutes.  Then top them with the herbed yogurt dressing, sprinkling a little extra dill. I actually recommend you make the yogurt dressing a few hours in advance and refrigerate so that the flavors jive. I will confess that I took these to a lovely and fun Masters party last Sunday.  I probably should have reheated and topped with the yogurt sauce at the party instead of bringing them already prepped.  O well.  They still tasted reasonably ok (just not as good) at room temp.

Zucchini Fritters with Yogurt Dressing
Prep time: 
Cook time: 
Total time: 
Serves: 8
Yogurt Dressing
  • ½ cup yogurt
  • Juice of half a lemon
  • 1 tbsp chives, chopped
  • 1 tbsp dill, chopped
  • 1 tbsp parsley, chopped
  • Sea Salt and Ground Pepper to taste
  • pinch of cayenne
  • 4 medium zucchinis, coarsely shredded
  • 1 tsp sea salt
  • 1 tbsp chives, chopped
  • 1½ tbsp dill, chopped
  • 1½ tbsp parsley, chopped
  • 1 tsp Sea Salt
  • ½ tsp fresh ground pepper
  • pinch of cayenne
  • 1 egg
  • ½ cup flour
  • ½ cup crumbled goat cheese
  • Olive oil
  1. Mix yogurt dressing ingredients and let refrigerate for at least 2 hours and up to overnight.
  2. Preheat oven to 350 degrees.
  3. Shred zucchini. Lightly salt and let sit in a colander for 5 minutes.
  4. Squeeze excess water from the zucchini.
  5. Combine zucchini with remaining fritter ingredients except the oil.
  6. Coat medium sized skillet with olive oil and set on medium high heat.
  7. Once oil is hot, add golf ball sized dollops of batter to the pan and press down with a spatula to flatten. Make sure that there is space between the each fritter. Let cook for 3-4 minutes until browned. Flip and cook for 2-3 minutes more.
  8. Remove with a spatula from skillet and place on paper towel lined plate to let the excess oil seep into the paper towel.
  9. Continue with additional batches.
  10. Transfer fritters to a cookie tray and place in oven to keep warm and crisp up (about 10 minutes).

I have a lot of things to say about this winter.  None of them are suitable for this blog.  But I will say that the mild seasonal mix of just pure ikkiness was, well, a bit of a downer for me (and probably the rest of my family) this winter. I am glad that it has departed with the last snow.  Or that is my hope.

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