Cornmeal Zucchini Fritters
These fritters have a wonderful texture from the cornmeal and are served with a fresh, tangy dill yogurt sauce for dipping.
Servings: 8 fritters
Calories: 216kcal
Ingredients
- 2 medium zucchini grated
- 2 tablespoon olive oil
- 1 large egg
- ⅓ cup cornmeal
- 1 tablespoon honey
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon ground mustard
- ¼ teaspoon crushed red pepper
Dill Yogurt Sauce
- 1 cup plain Greek yogurt
- Juice of half a lemon
- 1 teaspoon fresh dill
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
Instructions
- Grate two rinsed medium zucchini with the large holes of a box grater.
- Squeeze the excess moisture from the grated zucchini by wrapping it in a clean dish towel and gently pressing the extra liquid out.
- Heat two tablespoons of olive oil in a cast iron skillet over medium high heat.
- Transfer zucchini to a large bowl and add egg, cornmeal, honey salt, pepper, garlic powder, mustard powder and red pepper flakes. Stir with a wooden spoon to incorporate all ingredients.
- Use a cookie scoop or a spoon to transfer fritter batter to heated skillet. Allow fritters to cook 2-3 minutes until golden brown and crispy on the bottom. Flip and cook an additional 2-3 minutes until browned and crispy on the other side.
- Transfer cooked fritters to paper towel lined plate to drain excess oil.
- In a medium bowl, combine yogurt, lemon juice, salt, pepper, garlic powder and dill. Using a fork or small whisk, stir until all ingredients are incorporated.
- Serve fritters warm with yogurt dill sauce on the side for dipping.
Nutrition
Serving: 1Fritter | Calories: 216kcal