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Turn your backyard zucchini into crunchy, golden snacks that’ll get even veggie skeptics excited. Mix up those shredded zucchini with herbs and gooey cheese, then slap on a cool, garlicky dill yogurt dip that pairs perfectly with the hot, crispy bites.
After tweaking these over several summers, I’ve noticed they always vanish first at outdoor get-togethers. Even people not wild about zucchini keep grabbing more.
Vivid Garden Ingredients
- Fresh Zucchini: Go for small to medium, super green zucchini—they’re firmer and hold less water, so things get crispier
- Cheese: Grate your own for meltier texture. If you like a kick, grab sharp cheddar.
- Garlic: Pick solid, un-sprouted cloves for boldest taste.
- Fresh Dill: Snag bunches that smell amazing and look bright. You can even use the stems in your dip.
- Greek Yogurt: The thickest full-fat types make your sauce extra creamy and rich.
Flawless Fritter Making
- Work Out Water:
- Shred the zucchini chunky-style. Drop in salt, toss into a colander, and wait those 20 minutes. After, squish hard between your palms, then again in a kitchen towel. Less water means extra crisp fritters.
- Mix The Base:
- Dump your dry zucchini and eggs into a bowl so it sticks together. Toss in cold cheese so it doesn’t clump up. Slowly add herbs and spices, and taste as you mix, to get it just right. It should keep its shape if you press it in your hand.
- Get Frying Right:
- Heat the oil till a bit of batter sizzles softly. Scoop in spoonfuls, smash them gently down. Listen for that nice, gentle sizzle. Wait for golden edges, then flip over.
- Make That Sauce:
- Stir together yogurt, finely chopped garlic, and fresh dill. Let it do its thing for 10 minutes so flavors mix together. Add shredded cucumber right before eating so it stays firm and crisp.
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Having tons of zucchini out back made me try a bunch of versions, but this is always the family go-to.
Tasty Serving Ideas
Pile up those hot fritters on a plate with fresh herbs underneath. Put your sauce in a bowl for folks to dunk. Garnish with lemon wedges and extra dill. Sprinkle some flaky salt right before you eat for a boost of flavor.
Fun Variations
Mix in corn kernels for sweetness or tiny pieces of red pepper for color. Try swapping in feta and mint for a Greek-style spin. For more protein, toss in bacon bits or chopped grilled chicken.
Easy Leftover Storage
Stack leftover fritters in a food container with parchment between so they don’t stick. Reheat them in a 375°F oven for 5 to 7 minutes until they crisp up again. Store the sauce by itself in the fridge—it’ll last for three days.
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Years of frying these taught me that patience when draining is everything. If you really get rid of the extra water, every fritter will stay crisp long after they leave the pan.
Frequently Asked Questions
- → Is it possible to bake these instead of frying?
- Totally. Pop them in the oven at 400°F, cook for about 15-20 minutes, and flip each one halfway. Spritz with oil so they get crispy.
- → Why do my zucchini fritters turn out mushy?
- You probably need to squeeze even more water out of the zucchini before you mix. Really wring it out!
- → Can the zucchini mix hang out ahead of time?
- Yep, you can mix it up and put it in the fridge for up to four hours. Just wait to cook them till you’re ready to eat.
- → How do I keep cooked fritters hot while finishing the rest?
- Stick the batches on a rack in a 200°F oven. They'll stay warm and won't get soggy.
- → Is freezing these an option?
- For sure. Once they're cooled, put them in a sealed container and freeze for two months. Warm them up in the oven so they're crunchy again.