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FoodVegetarian Cooking

Quick and Easy Zucchini Fritters with Yogurt Dill Dip

Amritha Alladi Joseph
February 7, 2018 2 Mins Read
1.5K
4

IMG_1116.jpg

Savory breakfast items can sometimes be hard for vegetarians to find, but these zucchini fritters have got you covered! They are a tasty and satisfying dish to make when you’re craving something salty to go with your morning coffee (or mimosa).

These fritters were so quick and easy to make that I made them in between conference calls during my 1-hour lunch break on a wifey #WorkfromhomeWednesday last week. However, after trying them, I felt that they would make a better breakfast item, because of the way the egg binds this dish together.

I typically keep zucchinis on hand nowadays since spiralized zucchini, or zoodles, are a healthy and convenient pasta substitute. This time though, I used this squash to finally try out recipe I’ve been eyeing for years. It’s a good thing I did too, since zucchini have a good dose of vitamin C, which is a welcome nutrient to load up on in the midst of the bugs that have been going around this season.

Tips to taste

The recipe called for feta cheese, so I used reduced fat feta crumbles for myself, but a richer, saltier gorgonzola for my husband, who prefers the full flavor. I also added a LOT more dill to both the yogurt dip and the fritters because I love the smell and taste of dill.

Try these at home for your next brunch potluck or weekend breakfast at home. You won’t regret it!

IMG_1117

Zucchini Fritters with Yogurt Dill Dressing 

Recipe by Parragon Books’ Vegetarian 100 Everyday Recipes

Ingredients

  • 2-3 zucchini
  • 1 clove garlic, crushed
  • 3 scallions (I used chives)
  • 4.5 oz crumbled feta cheese (I used reduced fat crumbles, use gorgonzola for richer taste)
  • 1 tbsp finely chopped fresh dill (I used a LOT more)
  • 2 eggs
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil
  • salt to taste
  • pepper

Yogurt Dip

  • 9 oz plain yogurt (I used Greek nonfat)
  • 1/4 diced cucumber
  • 1 tbsp finely chopped fresh dill (I used a lot more)
  • salt to taste
  • pepper

Method

  1. Grate the zucchini into a dish towel and cover with another. Pat dry, and allow to sit for 10 minutes.
  2. Meanwhile, combine the yogurt, cucumber, dill, pepper into a separate bowl. Place in refrigerator to chill.
  3. Using the dish towels, squeeze the zucchini to remove any remaining water, and then place grated zucchini into a large mixing bowl. Stir in garlic, scallions, cheese, herbs, flour, pepper, and beaten eggs.
  4. Heat oil in a pan over medium heat. Scoop tablespoons of the batter from the bowl and place onto the pan, about one inch away from each other and allowing each fritter to cook 2-3 minutes on each side (it will be lumpy at first).
  5. When cooked, remove from the pan and serve alongside yogurt dip.

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easy lunch recipeeasy vegetarian recipefritter recipehealthy breakfastlow cal vegetarian recipequick vegetarian recipesavory brunch dishvegetarian breakfast recipesvegetarian brunch recipesvegetarian foodvegetarian recipewhat to make a vegetarian for breakfastzucchini fritter recipezucchini recipes

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Amritha Alladi Joseph

Amritha Alladi Joseph is an Atlanta-based marketer and writer offering travel, dining and healthy recipe guides for vegetarians who love to vacation. She has visited 24 countries since birth and her blog covers stories from her family travel, cooking and dining adventures to provide you ideas of things to do, see, and eat in Atlanta and around the world.

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4 Comments

  1. atlantafoodguy says:
    February 7, 2018 at 11:52 pm

    I’m gonna give these a shot!

  2. Sarah says:
    February 10, 2018 at 12:23 am

    They look so delicious, I’m going to try them.

  3. Trendbrew says:
    March 7, 2018 at 3:10 pm

    Looks so healthy and yum!

  4. Air-fried Falafel Sandwich in 30 minutes – In Transit Travel + Food Blog says:
    September 21, 2021 at 2:01 pm

    […] Zucchini Fritters with Yogurt-Dill Dip […]

Comments are closed.

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