Zucchini Fritter Stack with Yogurt Sauce
Crispy zucchini fritters layered with a tangy yogurt sauce create a light and flavorful appetizer or snack that’s perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Snack
- Method: Fried
- Cuisine: American
Ingredients
Scale
- 2 medium zucchinis, grated
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 garlic cloves, minced
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1/4 cup olive oil (for frying)
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and pepper to taste (for sauce)
Instructions
- Place grated zucchini in a colander and sprinkle with salt. Let it sit for 10 minutes to draw out moisture, then squeeze out excess water using a clean kitchen towel.
- In a bowl, combine the squeezed zucchini, flour, Parmesan, egg, garlic, black pepper, and parsley. Mix until well incorporated.
- Heat olive oil in a large skillet over medium heat. Scoop about 2 tablespoons of batter per fritter onto the skillet, flattening slightly.
- Cook fritters for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- In a small bowl, whisk together Greek yogurt, lemon juice, honey, salt, and pepper to make the yogurt sauce.
- To assemble, stack 2-3 fritters per serving and drizzle with yogurt sauce on top. Garnish with additional parsley if desired.
Notes
For extra flavor, add a pinch of cayenne pepper to the fritter batter or serve the stack with a fresh herb salad on the side.