Zucchini Fritters with Yogurt Sauce

From the Kelly Myers collection

Introduction

Vegetable fritters are made of grated or finely chopped vegetables combined with a no-fuss batter. Spoonfuls of the mixture are fried in a hot skillet until golden brown, and the resulting fritters resemble little potato latkes. It’s a simple process, yet vegetables in fritter form are a special treat to children and adults alike.

Ingredients

Fritters

Sauce

Steps

1. Salt zucchini and drain in a colander for 30 minutes. Squeeze excess water from zucchini by hand, or wring dry in a dishtowel. Put zucchini in a bowl and mix with pepper, herbs, and garlic.
2. In a separate bowl, lightly whisk the egg. Add water, flour, cornstarch, salt, and pepper. Whisk together until mixture is smooth. Add just enough batter to zucchini to hold the fritters together. You may not need all the batter.
3. Heat 3 Tbsp. vegetable oil in a wide skillet over medium-high heat. When the oil is almost smoking, begin frying. Drop 1 heaping Tbsp. batter mix into the pan, then press with the back of a spoon to flatten. Repeat. Turn fritters after 1 or 2 minutes. They should be golden brown. Fry the other side, then remove fritters to a plate lined with paper towels. Hold fritters in a warm oven, with layers of paper towel between them. Finish cooking the fritters in batches.
4. In a small bowl, whisk together yogurt, lemon juice, cumin, salt, and pepper. Serve fritters with the yogurt sauce and wedges of lemon.

Notes

Grate zucchini on a sharp box grater. Otherwise, use a mandoline to produce a julienne cut. (A dull box grater will crush the zucchini and draw out its liquid, making the resulting fritters soggy.)

Read more about using a mandoline in Kelly Myers’ “Slice and dice.”

This content is from the Kelly Myers collection.