Quick and Easy 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! 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!

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.