Ingredients
Zucchini Fritters
- 1 ½ pounds zucchini, about 2 to 3 medium to large zucchini
- 1 shallot, finely diced
- 2 large eggs, lightly beaten
- ½ cup almond flour
- ¼ cup crumbled goat cheese
- Kosher salt and ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil, for frying
Garlic, Chive Yogurt Sauce
- 1 cup plain yogurt
- 2 garlic cloves, minced
- 1 tablespoon finely chopped chives
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Prepare the Zucchini: Wash the zucchini and grate them using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible to avoid soggy fritters.
- Mix the Fritter Batter: In a large bowl, combine the grated zucchini, finely diced shallot, lightly beaten eggs, almond flour, crumbled goat cheese, kosher salt, and ground black pepper. Stir well until all ingredients are evenly incorporated into a thick batter.
- Heat the Oil: In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat until hot but not smoking. This is crucial to ensure the fritters crisp up nicely without absorbing too much oil.
- Form and Cook the Fritters: Using a spoon or your hands, scoop out portions of the batter and shape into small patties. Carefully place them in the hot skillet, frying in batches to avoid overcrowding. Cook each side for about 3-4 minutes until golden brown and crisp, then flip and cook the other side similarly.
- Drain Excess Oil: When cooked, transfer the fritters to a plate lined with paper towels to absorb any excess oil and keep them crisp.
- Prepare the Garlic Chive Yogurt Sauce: In a small bowl, mix together the plain yogurt, minced garlic, finely chopped chives, kosher salt, and ground black pepper until smooth and well blended. Adjust seasoning to taste.
- Serve: Serve the warm zucchini fritters topped with a dollop of the garlic chive yogurt sauce for a refreshing and flavorful contrast.
Notes
- Make sure to squeeze out as much moisture as possible from the zucchini to prevent soggy fritters.
- Almond flour makes this recipe gluten-free and adds a subtle nutty flavor; you can substitute with regular flour if preferred.
- For extra crispiness, you can finish the fritters in a preheated oven at 400°F (200°C) for 5 minutes after frying.
- Leftover fritters can be stored in the refrigerator for up to 2 days and reheated in a skillet to maintain crispiness.
- The yogurt sauce can be customized by adding lemon juice or dill for variation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
