Food Vegetarian Cooking

Zucchini Fritters with Yogurt Dill Dip

Savory breakfast items can sometimes be hard for vegetarians to find, but these zucchini fritters have got you covered!

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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!

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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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3 comments on “Zucchini Fritters with Yogurt Dill Dip

  1. I’m gonna give these a shot!

    Like

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

    Like

  3. Looks so healthy and yum!

    Like

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