Zucchini Fritters with Garlic Herb Yogurt Sauce Recipe

Zucchini Fritters with Garlic Herb Yogurt Sauce Recipe

How To Make Zucchini Fritters with Garlic Herb Yogurt Sauce

These zucchini fritters can definitely top our list of healthy vegetable snacks. The garlic herb yogurt sauce is definitely a win.

Preparation: 1 hour
Cooking: 6 minutes
Total: 1 hour 6 minutes



For Garlic Herb Yogurt Sauce:

  • ½cupGreek or regular yogurt,plain
  • 2tspparsley,chopped
  • 1tbspmint,fresh chopped
  • 2tbsplemon,juiced fresh
  • 1tbspolive oil
  • 1tsphoney
  • 1tspgarlic,heaping minced
  • salt and ground black pepper,fresh, to taste

For Fritters:

  • 2cupszucchini,shredded, 2 small or large zucchini
  • 1cupsweet potato,shredded,1 small, peeled
  • cuponion,finely chopped
  • tspsalt
  • 2large eggs
  • 1tspgarlic,heaping minced
  • 2tbspparsley,chopped
  • 2tbspmint,fresh chopped
  • ½tspblack pepper,freshly ground
  • cupcornmeal
  • 1tbspcornstarch
  • cupolive oil


Make the Yogurt Sauce:

  1. Start by whisking all of the yogurt sauce ingredients together except for the salt and pepper.

  2. Taste, then add salt/pepper to your taste.

  3. Cover and refrigerate until ready to serve.

Make the Fritters:

  1. Place the shredded zucchini, sweet potato, and onion in a large strainer.

  2. Top with 1 teaspoon salt and mix it around with a large wooden spoon.

  3. Press down with your hands to begin draining some of the water from the vegetables. Let that sit in the sink for a few minutes.

  4. Line a large bowl with paper towels or a clean dish towel.

  5. Place the vegetable mixture in the bowl and top with more paper towels or fold over the dish towel.

  6. Begin pressing down; you need to get out as much liquid as possible. Grab more paper towels or a new dish towel as needed.

  7. Let the vegetables sit in the towels for 45 minutes, then press again.

  8. Whisk the eggs together in a large bowl.

  9. Once beaten, whisk in the garlic, parsley, mint, remaining ½ teaspoon salt, and pepper.

  10. Fold in the vegetables, then add the cornmeal and cornstarch until everything is combined.

  11. Heat the oil in a skillet over medium-high heat. Once hot, use a fork to scoop up around 2 Tablespoons of the zucchini mixture.

  12. There may be liquid pooling in the bottom of the bowl, so make sure you use a fork so the excess liquid isn’t in your fritter.

  13. Place the mixture onto the hot skillet and flatten with a spatula. Repeat with a few more, making sure not to overcrowd the skillet.

  14. Cook until golden brown, about 3 minutes on each side. Transfer to a paper towel lined plate until finished.

  15. Serve warm fritters with yogurt sauce.


  • Calories: 1977.52kcal
  • Fat: 218.46g
  • Saturated Fat: 30.50g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 158.84g
  • Polyunsaturated Fat: 23.09g
  • Carbohydrates: 9.54g
  • Fiber: 1.23g
  • Sugar: 2.30g
  • Protein: 2.41g
  • Cholesterol: 32.33mg
  • Sodium: 659.02mg
  • Calcium: 37.13mg
  • Potassium: 162.93mg
  • Iron: 2.06mg
  • Vitamin A: 103.94µg
  • Vitamin C: 6.97mg
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