Zucchini Chive Fritters

July 20, 2012

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In the summer, there is always plenty of zucchini around, so what better way to make the most of it then cook up some Zucchini Chive Fritters. These sautéed veggie cakes are made with freshly grated zucchini, herbs, Greek yogurt, Parmesan cheese, and flour, and then finished with lemon slices, chopped fresh chives and more Greek yogurt for a tangy topping.  The fritters make for a wonderful side dish or a light dinner accompanied by a Greek salad (recipe coming soon…). A perfect excuse to head on over to your farmer’s market this weekend…

Zucchini Chive Fritters

Ingredients
2 medium zucchini, grated
1 tablespoon parsley chopped
2 tablespoons Greek yogurt plus more for serving
1/3 cup Parmesan cheese, freshly grated
1/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon freshly ground pepper
1 teaspoon salt plus more for salting zucchini before draining
2 tablespoons unsalted butter
4 chives, chopped
1 lemon, sliced

Directions
Using the large holes of a box grater, grate zucchini. Sprinkle zucchini with salt and drain for 8 – 10 minutes by pressing with paper towels to remove as much liquid as possible. You can use a cheesecloth or dish towel (twisted tightly) to drain or press into a mesh strainer.

In a medium bowl, combine zucchini, parsley, yogurt and cheese. In a separate bowl, combine flour, baking powder, salt and pepper. Add dry ingredients to zucchini mixture and mix well until combined.

 

Form mixture into 6-7 cakes.

Heat butter in a large saute pan over medium-high heat until it sizzles when you drop a small amount of zucchini mixture into the pan. Drop mixture by the 1/4 cup onto skillet and cook until browned, about 3 minutes. Flip over and cook another 3 minutes until golden on both sides; repeat, spacing fritters a few inches apart.

 

Serve topped with a dollop of Greek yogurt, chives and lemon slices.

 

Zucchini Chive Fritters
 
Recipe type: Side
Serves: 4
Prep time:
Cook time:
Total time:
 
An easy and delicious recipe for zucchini fritters topped with Greek yogurt, chives and lemon.
Ingredients
  • 2 medium zucchini, grated
  • 1 tablespoon parsley chopped
  • 2 tablespoons Greek yogurt plus more for serving
  • ⅓ cup Parmesan cheese, freshly grated
  • ⅓ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon freshly ground pepper
  • 1 teaspoon salt plus more for salting zucchini before draining
  • 2 tablespoons unsalted butter
  • 4 chives, chopped
  • 1 lemon, sliced
Instructions
  1. Using the large holes of a box grater, grate zucchini. Sprinkle zucchini with salt and drain for 8 – 10 minutes by pressing with paper towels to remove as much liquid as possible. You can use a cheesecloth or dish towel (twisted tightly) to drain or press into a mesh strainer.
  2. In a medium bowl, combine zucchini, parsley, yogurt and cheese. In a separate bowl, combine flour, baking powder, salt and pepper. Add dry ingredients to zucchini mixture and mix well until combined.
  3. Form mixture into 6-7 cakes.
  4. Heat butter in a large saute pan over medium-high heat until it sizzles when you drop a small amount of zucchini mixture into the pan. Drop mixture by the ¼ cup onto skillet and cook until browned, about 3 minutes. Flip over and cook another 3 minutes until golden on both sides; repeat, spacing fritters a few inches apart.
  5. Serve topped with a dollop of Greek yogurt, chives and lemon slices.

 

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  • http://www.seesimona.blogpost.com Simona

    Oh yummy, I must try it but I´m not shure if we have a greej youghurt in Slovakia..or in our town

    • Janelle

      Hi Simona,
      You can also substitute sour cream for Greek Yogurt if you may be able to find that… I hope it works out! Let me know!
      Janelle

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