Zucchini Fritter Stack with Yogurt Sauce
Crispy zucchini fritters layered and served with a creamy, tangy yogurt sauce, perfect as a light lunch or appetizer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 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
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup plain Greek yogurt
- 1 tablespoon 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 to draw out moisture. Then squeeze out excess liquid using a clean kitchen towel.
- In a bowl, combine the zucchini, flour, Parmesan cheese, egg, minced garlic, and black pepper. Mix well until combined.
- Heat olive oil in a skillet over medium heat. Scoop batter by tablespoons into the skillet and flatten gently to form fritters.
- Cook fritters for 3–4 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- For the yogurt sauce, mix Greek yogurt, lemon juice, chopped dill, salt, and pepper in a small bowl.
- To serve, stack 2–3 fritters per plate and spoon yogurt sauce over the top. Garnish with extra dill if desired.
Notes
For a spicy kick, add a pinch of cayenne pepper to the zucchini mixture or serve with a drizzle of hot sauce.