How Do You Get the Liquid Out of Zucchini?

Mix the shredded zucchini and chopped onion with salt, which helps draw moisture out. Wrap it in a couple paper towels, thin kitchen towel, or cheesecloth and squeeze it over the sink. Give your hands a rest, then squeeze again! You'll be amazed how much liquid comes out.

Why Do My Zucchini Fritters Fall Apart?

There's likely too much moisture in the mix, or they're under-cooked. Be sure to wring out as much liquid as you can over the sink. Cook the fritters until golden brown on both sides.

What Do You Eat With Zucchini Fritters?

You can serve zucchini fritters at breakfast instead of hash browns, or enjoy as a light lunch or dinner alongside fresh green salad, cornbread , grilled vegetables, or pasta salad. Or roll them up in a wrap with some chopped tomatoes and cucumber, and dip in the yogurt sauce. (My favorite way to enjoy them right now!) You can also serve them as a side dish with baked chicken meatballs , baked lemon salmon , or these spicy turkey burgers .

Can I Use Yellow Squash Instead?

Yes, absolutely. Yellow summer squash is a 1:1 replacement for zucchini here.

Zucchini Fritters (with Creamy Yogurt Sauce)

Description

Enjoy warm and flavorful zucchini fritters with cool, creamy, and refreshing yogurt sauce. This recipe is really easy, and makes for a wonderful vegetarian meal or side dish. Squeezing liquid out of the shredded zucchini in step 2 is the most important step. Use a box grater to shred the zucchini.

Ingredients

Creamy Yogurt Sauce

1/2 cup (120g) plain Greek or regular yogurt (or sour cream)
1 Tablespoon chopped fresh parsley
1 Tablespoon chopped fresh mint
1 Tablespoon chopped fresh dill
1 Tablespoon fresh lemon juice
1 Tablespoon (15ml) olive oil
1 teaspoon honey
1/4 teaspoon garlic powder
salt and fresh ground black pepper, to taste

Fritters

3 cups (about 360g) shredded zucchini (2 medium zucchini, about 3/4–1 lb.)
1/3 cup (45g) finely chopped yellow onion
1 and 1/2 teaspoons salt, divided
1 large egg
2 garlic cloves, minced
2 Tablespoons chopped fresh parsley
1 Tablespoon chopped fresh mint
1 Tablespoon chopped fresh dill
1/2 teaspoon freshly ground black pepper
1/3 cup (40g) fine cornmeal
1 Tablespoon (8g) cornstarch
1 teaspoon baking powder
3 Tablespoons (45ml) olive oil

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Instructions

Make the yogurt sauce: Whisk all of the yogurt sauce ingredients together except for the salt and pepper. Taste, then add salt/pepper to taste. Cover and refrigerate until ready to serve, or up to 3 days.
Make the fritters: Line a large bowl with a few paper towels or a clean, thin kitchen towel. (You can also use a cheesecloth for this step.) Place the shredded zucchini and onion inside. Add 1 teaspoon salt, and gently mix together. Top with another paper towel and press down so the paper towels begin absorbing some liquid. Lift everything up using the bottom paper towel and, over the sink, wring/squeeze out as much liquid as you can. The goal is to remove as much moisture from the zucchini as possible. Give your hands a break if needed, then return to squeezing out more liquid. You will be amazed how much liquid you wring out!
Whisk the egg, remaining 1/2 teaspoon salt, garlic, parsley, mint, dill, and pepper together in a large bowl until combined. Fold in the vegetables, and then whisk in the cornmeal, cornstarch, and baking powder until everything is combined.
Heat the oil in a large skillet over medium heat. Once the skillet is hot, scoop up around 2 Tablespoons of the zucchini mixture. Place the mixture onto the hot skillet and gently flatten with a spatula. Repeat with a few more, making sure not to overcrowd the skillet. Cook until golden brown, about 3 minutes. Flip, then cook for 3 more minutes on the other side. Transfer to a paper towel-lined plate, then repeat with the remaining zucchini mixture.
Serve warm fritters with yogurt sauce.
Cover and store leftovers in the refrigerator for up to 1 week. Reheat in the microwave, or use an air fryer at 375°F (191°C) for 3–4 minutes. You can also place them on a lined baking sheet and bake at 375°F (191°C) for 8–10 minutes.

Notes

Make Ahead Instructions: You can make the creamy yogurt sauce up to 3 days in advance. See step 1. You can also prepare the zucchini fritter mixture up to 24 hours ahead of time. Cover tightly and keep refrigerated. Liquid will begin to pool at the bottom of the bowl during this time. When ready to cook, stir in a sprinkle of cornmeal if needed to help absorb some of the liquid.
Freezing Instructions: Cool fritters completely, then place in a freezer-friendly container and freeze for up to 3 months. Thaw before reheating. See step 6 for reheating instructions.
Special Tools (affiliate links): Box Grater | Glass Mixing Bowls | Whisk
Yogurt: You can use plain nonfat, low-fat, or full-fat Greek or regular yogurt. You could also use sour cream.
Mint: Feel free to skip the mint in both the yogurt sauce and fritters. (Though it does add lovely flavor!) You can replace with more parsley and/or dill, or another herb of choice.
Can I Make These Without Cornmeal & Cornstarch? Yes. Skip both and use 1/2 cup (62g) all-purpose or whole wheat flour instead. For a GF option, you can try using 6 Tablespoons (about 45g) of ground flaxseed.

Keywords: zucchini fritters