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Zucchini and Potato Frietter with Garlic Herb Sauce from @creativculinary
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Zucchini and Potato Fritters with Garlic Herb Sauce

These Zucchini and Potato Fritters are so good and then they become decadent with a delicious garlic herb sauce.
Course Vegetables
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 4 Servings
Calories 577kcal
Author Barb

Ingredients

For the Garlic Yogurt Sauce

  • ½ cup yogurt I used Greek
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1 garlic clove finely grated
  • Kosher salt and freshly ground black pepper

For the Fritters!

  • 2 small zucchini ends trimmed
  • 1 small russet potato peeled
  • ½ medium onion
  • 2 teaspoons kosher salt plus more
  • 2 large eggs beaten to blend
  • 1 garlic clove finely grated
  • ½ teaspoon ground cumin
  • 3 tablespoons finely chopped fresh thyme plus more for serving
  • 2 tablespoons finely chopped fresh mint plus more for serving
  • Freshly ground black pepper
  • ? cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ cup vegetable oil for frying
  • Olive oil for serving
  • 2 Fresh medium tomatoes chopped (optional)

Instructions

  • To Make the Garlic Yogurt Sauce
  • Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper. Cover; chill.
  • To Make the Fritters
  • Grate zucchini, potato, and onion on the large holes of a box grater or by using the larger grater disc with your food processor. Transfer to a mesh sieve set over a bowl and toss with 2 tsp. salt. Let vegetables sit until they release their liquid, 30?40 minutes.
  • Mix eggs, garlic, cumin, thyme and mint in a medium bowl; season with salt and pepper. Gather up half of zucchini mixture in a kitchen towel; squeeze out excess liquid This is important; getting rid of extra liquid will help them be crispy). Add to bowl with egg mixture and repeat with remaining zucchini mixture. Sprinkle flour and baking powder over; mix gently.
  • Heat vegetable oil in a large skillet over medium-high. Working in batches, spoon scoops of mixture into skillet, flattening gently with a spatula. Cook until golden brown and crisp, about 3 minutes per side. Transfer to a wire rack; season with salt.
  • To serve, drizzle yogurt sauce with olive oil and top with more herbs; serve alongside warm fritters.
  • Garnish with tomatoes.

Nutrition

Serving: 18 | Calories: 577kcal | Carbohydrates: 43g | Protein: 11g | Fat: 41g | Saturated Fat: 5g | Polyunsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 833mg | Fiber: 4g | Sugar: 8g