These Zucchini and Potato Fritters are so good and then they become decadent with a delicious garlic herb sauce.
There was a time in the not so distant past when getting mail was still fun. Now my mailbox is a block away stacked with the other community boxes and if that’s not drudgery enough every day, rain or shine (bad knee), once I get there and pick up the mail it’s typically nothing but garbage.
I mean really. I come home and sort the vast majority of it into the trash before ever walking inside. Still there are a few bright spots. I got a lovely card from a friend a few weeks ago after my brother died and was reminded of how thoughtful those feel; far different than an email that’s for sure.
It means the person really had to put some thought and time into sending you either condolences or warm wishes. I’m going to do those more often. It’s also where I still get excited each time I get an issue of a favorite magazine and I’m not ashamed to admit that Bon Appetit still fills that bill.
I’m not a Gourmet snob; I enjoyed Gourmet but was able to make more every day meals for friends and family from the pages of Bon Appetit and I still find some real treasures among those pages.
Including this dish for Zucchini and Potato Fritters with Garlic Herb Sauce. Even though I may no longer have a huge garden and grow mounds of squash that I don’t know what to do with, I’m still always on the hunt for a new recipe for zucchini.
I do have young neighbors who are in the beginning stages of garden glow and they grow plenty for the whole street I think! When gifted with some squash and wondering what to do with it I spied what seemed to be the perfect fit for me.
I LOVE fritters and fried mashed potatoes so how could a dish consisting of both the ubiquitous zucchini and potato along with some of my fresh garden herbs not be perfect?
Yes, there are herbs in this recipe for Zucchini and Potato Fritters with Garlic Herb Sauce but it’s the herby, tangy, slightly sweet sauce that I loved so much I could bathe in it. OK, can I take a tangent for a moment? I don’t use the word bathe very often and even now when typing it, I had to chuckle.
See; my maiden name was Bathe. Not pronounced as per Mr. Webster but a German thing pronounced Ba-thee with a long ‘a.’ Barbara Bathe…wow it’s been a long time.
I so want to scuttle my ex’s name that I kept for the kids sake but I’m not going back to another unpronounceable German name that I have to spell EVERY single time! Mark my words, one day I will be Barbara Baker. OK, tangent over…but I had to do it!
I chose Cooking with Herbs for our Progressive Eats event this month (it’s been a YEAR!!). I wanted to make something using the fresh herbs from my garden. I have 3 huge pots of herbs. Two contain an assortment of tarragon, thyme, chives, cilantro and oregano. Another has mint and rosemary and the third?
While some may still be singing the tune, ‘It’s all about the bass’ I prefer my ditty to be ‘It’s all about the basil.’ Lots and lots of basil. While this zucchini dish sounded really up my alley, as I started to mention before getting totally off track, the coup de grace is the sauce.
Yogurt and fresh herbs, honey, garlic and olive oil. Yeah, I know…the Zucchini and Potato Fritters sound good but that sauce, well it really is as divine as it sounds. I made few changes to this recipe but I did not run out for parsley; I think when it comes to fresh herbs almost anything goes so thyme stood in and it was lovely and a bit more flavorful even.
The original recipe specifically called for ‘Yogurt – Not Greek’ and well, that was unnecessary. I used Greek yogurt and it was fine so it’s what I recommend.
Be sure to check out the fantastic dishes from my friends after the recipe…because really, ‘it’s about the HERBS!!!’ And if you’re in the middle of summer and desperate for new zucchini recipes; you must try this old favorite, Zucchini with Cream Cheese. I could literally eat the entire recipe in one sitting!
Cooking with Herbs
- Zucchini, Potato and Herb Fritters with a Garlic and Herb Yogurt Sauce from Creative Culinary (You’re Here!)
- Pesto Pasta Salad from That Skinny Chick Can Bake
- Homemade Cilantro Mayonnaise from The Heritage Cook
- Methi Machli – Fish with Fenugreek Sauce from Spice Roots
- Tomato Basil Hummus from Food Hunters Guide
- Lemon Sage Mustard from Stetted
- Lemony Three Bean Salad with Feta, Tomatoes, and Marjoram from The Wimpy Vegetarian
- Grilled Chicken Shawarma with Fennel Spinach Tzatziki Sauce from Jeanette’s Healthy Living
- Sauteed Zucchini Noodles with Fresh Herbs and Hazelnuts from Healthy Delicious
- Lemongrass Ice Cream from Pastry Chef Online
- Peach Blueberry Basil Cobbler from Never Enough Thyme
- Peach-Rosemary Shrub from girlichef
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is all about herbs and is hosted by yours truly. With gardens coming on strong, it’s a great time to add herbs to your menu and we’ve got them; from appetizers to drinks to desserts!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. After a successful first year of more traditional themes, this year you’ll see us doing more open ended themes beginning this month when we’re Cooking with Herbs…and anything goes!
PIN IT! ‘Zucchini and Potato Fritters with Garlic Herb Sauce’
Zucchini and Potato Fritters with Garlic Herb Sauce
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)
- 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.