Categories: Sides
Ingredients
- 1 1/2 lbs. zucchini, grated
- 1 1/8 tsp kosher salt, divided
- 1/3 cup plain Greek yogurt
- 2 tbsp. sour cream
- 2 tbsp. chopped fresh dill
- 1 tbsp. sherry vinegar
- 1 tbsp. water
- 1/2 tsp grated lemon zest
- 3/4 tsp black pepper, divided
- 1 large egg, beaten
- 1/3 cup all-purpose flour
- 1/4 cup cornmeal
- 2 tbsp. olive oil
Directions
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Place zucchini in a fine-mesh strainer and toss with 1/8 tsp salt. Let stand for 15 minutes.
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Meanwhile, whisk yogurt, sour cream, dill, vinegar, water, lemon zest, and 1/4 tsp each salt and pepper in a small bowl. Set aside.
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Place the zucchini in a clean dish towel and squeeze until dry. Transfer to a large bowl and stir in egg, flour, cornmeal, 1/2 tsp salt and the remaining 1/2 tsp pepper.
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Heat 1 tbsp. oil in a large nonstick skillet over medium-high heat. Using 2 tbsp. of the zucchini mixture to make each fritter, drop 6 fritters into the pan and flatten with a spatula into 2-inch disks. Cook until golden brown, about 2 minutes per side. Transfer to a wire rack to cool. Repeat with the remaining zucchini mixture and 1 tbsp. oil. Sprinkle the fritters with the remaining 1/4 tsp salt. Serve immediately with the reserved sauce.