zucchini fritters

Mixing baking powder with the flour, a tip from New York Times’ food writer Melissa Clark, keeps the fritters crisp and easy to flip.

Lemon yogurt dipping sauce
1 cup plain Greek yogurt
Zest and juice from 1/2 lemon, or to taste
1 tablespoon honey, or to taste
Kosher salt, to taste
Freshly ground black pepper, to taste

2 medium zucchini, ends trimmed
1/4 cup chopped fresh flat-leaf Italian parsley
2 scallions, white and light green parts, finely chopped
1 large egg, beaten
1/2 cup flour
1/2 teaspoon baking powder
Vegetable (or canola) oil, for frying

  1. Make sauce. In a small bowl, combine yogurt, lemon zest and juice, and honey, and season with salt and pepper. Taste and adjust as desired. Transfer to a serving bowl, cover with plastic wrap, and chill until ready to serve.
  2. Using large holes of a box grater, grate zucchini. Place in a bowl and toss with 1 teaspoon salt. Allow to sit for 10 minutes. One handful at a time, squeeze out as much water as possible from zucchini (do this twice) and set aside.
  3. Return zucchini back to bowl (discarding any water first). Add parsley, scallions, and egg.
  4. In a bowl, combine flour and baking powder. Season with salt and pepper. Add to mixture, tossing to completely coat.
  5. In a large nonstick or cast iron pan, heat about 2 tablespoons vegetable (or canola) oil over medium heat. Using an ice cream scoop, scoop fritters out into pan, a few at a time, so as not to overcrowd. Flatten each with a spatula. Cook until lightly golden brown on bottom, 3-5 minutes. Flip, and cook on other side, another 3-5 minutes (turn down heat if necessary as they cook). Transfer finished fritters to a paper towel-lined baking sheet and continue until all of batter is used. You can keep these warm in a 200°F oven if desired.

Makes 8 (4-inch) fritters.

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