Zucchini Fritters with Mint Yogurt Dip

  • Yield: 6-8 Fritters 1x


Yogurt Dip

  • 1 cup plain Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon garlic powder
  • 15 mint leaves, finely chopped
  • 1/4 teaspoon salt
  • Pepper to taste


  • 3/4 cup shredded zucchini, about 1/2 of a large zucchini
  • 1/2 cup shredded potato, roughly 1 potato
  • 2 eggs
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 3 large basil leaves, finely chopped
  • 5 mint leaves, finely chopped
  • 1/4 teaspoon finely grated ginger
  • 1/2 panko
  • 1/2 teaspoon garlic powder
  • Oil for frying


For Yogurt Dip

  1. Finely chop mint leaves and mix all dip ingredients in a medium sized bowl. It is best to make the dip at least four hours in advance to give the flavors some time to mellow. Overnight is preferable.

For Fritters

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  2. In a large bowl, mix together all of the fritter ingredients except for the zucchini and potato. The result will be a loose “dough”
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  4. Using a grater, grate your zucchini and potato until you have the called for amount. Make sure to pack your measuring cup when measuring these two ingredients.
  5. Add the grated zucchini and potato to your “dough” mixture and mix well until fully incorporated.
  6. Fill the bottom of a deep skillet with 1/2 inch of olive oil. Heat over low to medium heat.
  7. Form small patties from using roughly 1/4 cup of mixture for each. Cook in the oil until golden brown on each side. 2-3 minutes per side. Serve immediately. If fritters are left too long, they will become chewy.