Fresh and Delicious: Zucchini Fritters with Yogurt

by Rebekah — cooked up on August 8, 2011

We just got back from an amazing weekend at the coast, in which I was totally offline for 48 hours ish, except for a few necessary map lookups 🙂 On Saturday we all (Dave and I and two good friends) spent an hour taking photos and collecting sand dollars. Afterward we were laying on the sand with our books and fell asleep, right in a row. I wish I had a photo of us… I think that memory will stick with me for a long time. When I woke up, I had no idea what time it was, and that was a great feeling. Pictures to come.

Thanks to my sister-in-law Caitlin for the great idea to make zucchini fritters. This will be 4 out of five zucchinis down! Zucchini fritters plus a Greek-leaning salad on the side became an easy and light dinner, despite the main ingredient being fried. We’ve been on a Greek kick lately, haven’t we?

I found this particular tutorial on Mister Meatball, who is located in another Portland far across the US. For dinner for two, you will need:

  • One very large zucchini – probably two of the size I usually see at Safeway
  • Grated hard cheese – we used romano, MM used pecorino – this is not the time for cheddar or mozz – too wet!
  • 1 egg
  • 1 tbsp. flour
  • 1 tbsp. breadcrumbs
  • salt
  • pepper
  • vegetable oil

An hour ahead of time, grate your zucchini on a pretty large setting and use a paper towel, dish towel or a strainer  with a heavy object on top to press most of the water out of the zucchini. There’s a surprising amount of water in there and reducing it is essential to get it to fry nicely.

While that’s draining you can also grate your cheese.. I may have gone overboard. Maybe.

Then add the egg, flour, breadcrumbs, salt, pepper and whatever else you’d like (paprika, chili powder, etc) to the zucchini and stir — if the fritters are going to work, this mixture should hold together pretty well.

Heat the vegetable oil in a skillet – cast iron is especially great – and when it’s hot put the fritters in so they don’t touch each other.

Ooohhh baby.

Watch closely so they don’t burn. In just a few minutes, flip them. You should have a really nice reddish brown crust. Remove to a paper towel for a few minutes before serving and dab off any excess oil

Serve with plain yogurt (or sour cream or tzatziki, which is yogurt, lemon juice, cucumber and dill, basically) and we had a salad on the side to round it out. It’s a new week! Go make something fantastic and set a good precedent for cooking great meals during the rest of the week.


  1. Awesome idea! Way to go Caitlin!

    Comment by Mary Knopp (@marykn) — August 8, 2011 at 7:29 am

  2. These look fabulous! Bookmarked!

    Comment by Savory Simple — August 8, 2011 at 8:09 am

Sorry, the comment form is closed at this time.

Other garden recipes to try:

Grilled Succotash with Pesto

I'm not quite ready for summer to end!

Summer Fruit Quinoa Salad

Can you tell that summer is my FAVORITE?

Cool Cucumber Avocado Sesame Salad

A crunchy-fresh salad that will go great with a piece of grilled chicken or fish for a light summer dinner!