Zucchini Fritter Stack with Yogurt Sauce
Crispy zucchini fritters stacked and topped with a refreshing, creamy yogurt sauce, perfect for a light lunch or appetizer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Snack
- Method: Fried
- Cuisine: American
Ingredients
Scale
- 2 medium zucchinis, grated
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions
- Place grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes. Then squeeze out excess moisture using a clean kitchen towel.
- In a mixing bowl, combine the squeezed zucchini, flour, egg, Parmesan, minced garlic, and black pepper. Mix until well combined.
- Heat olive oil in a skillet over medium heat. Scoop spoonfuls of the mixture and flatten into small fritters.
- Cook fritters for about 3-4 minutes on each side until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
- In a small bowl, whisk together Greek yogurt, lemon juice, chopped dill, salt, and pepper to make the yogurt sauce.
- To assemble, stack two or three fritters per serving on a plate and spoon the yogurt sauce over the top.
- Serve warm and enjoy!
Notes
For extra flavor, add a pinch of cayenne pepper to the fritter mix or garnish the stack with fresh herbs like parsley or chives.