Zucchini & Potato Fritters

I found this awesome recipe from Sally’s Baking Addiction and tweaked it a little to make it my own. I love the crunch of these zucchini fritters and the flavors are enhanced with the refreshing yogurt sauce. This recipe is so easy to make, it mostly consists of mixing ingredients together! But just a head up, make this on a day that you will have 45 minutes to wait for the water from the zucchini and potatoes to drain. Other than that wait time, the rest of the prepping and cooking is quick!

This recipe makes about 10 fritters (3 -4 servings).

What You’ll Need

Yogurt Sauce

  • 1/2 cup plain Greek yogurt (whole)
  • 2 Tbs fresh lemon juice
  • 1 Tbs olive oil
  • 1/2 tsp garlic
  • salt & black pepper, to taste

Fritters

  • 2 small peeled zucchini
  • 1 small peeled sweet potato
  • 1/2 medium yellow onion, diced
  • 2 eggs
  • 1 tsp garlic, minced
  • 2 Tbs chopped fresh mint
  • 2 Tbs chopped parsley
  • 1/3 cup flour (or cornmeal)
  • 1 Tbs cornstarch
  • 1/3 cup olive oil
  • salt& pepper

How to Make It

  1. Grate the zucchini, sweet potato and onion and place in a strainer. Top the zucchini mixture with 2 teaspoons of salt and let it sit for 10 minutes. Then squeeze the veggies with your hands in order to get out as much liquid as possible. Every 15 minutes (for 45 minutes) squeeze the veggies a few times to get rid of the extra liquid.
    • This step is super important! If you don’t remove enough liquid from the veggies the fritters will be soggy instead of crispy.
  2. Now make the sauce: Mix all the yogurt sauce ingredients together and refrigerate until fritters are cooked.
  3. Whisk the eggs in a bowl with garlic, parsley, mint, 1 tsp salt and pepper to taste.
  4. After 45 minutes of draining the zucchini mixture, squeeze it with a paper towel to remove the remaining liquid. Add the zucchini mixture, 1 Tbs olive oil, flour and cornstarch to the bowl with the eggs.
  5. Heat oil in a skillet on medium-high heat. Scoop out a small ball of the zucchini mixture and place in the skillet. Press it down lightly with the spatula. Cook for about 3 minutes on each side until brown.
  6. Remove fritters from pan and place on paper towel to absorb the oil.
  7. Serve warm with yogurt sauce on top!

Pro tips:

  • For a dairy free sauce try using tahini!
  • If you find the yogurt sauce too sour you can add some honey.
  • If you are gluten free, substitute the flour for cornmeal.
  • If you don’t have fresh mint, use 2 tsp of dry mint instead.