All Recipes

Zucchini Fritters

45 Mins
Potato Bread
Made With
Potato Bread

Ingredients

For Fritters:

4 Cups of Martin's Potato Bread, toasted and pulsed into fine breadcrumbs

3 Medium Zucchini

2 Eggs

1½ Cup Green Onion, chopped

3 Cloves Garlic, grated

2 Tablespoons Fresh Dill, chopped

1 Lemon for Zesting

3 Tablespoons All-Purpose Flour

3 Tablespoons Olive Oil

Salt and Pepper, to taste

For Creamy Dill Sauce:

¼ Cup Plain Yogurt

¼ Cup Mayonnaise

1 Tablespoon Lemon Juice

1 Clove of Garlic, grated

½ Tablespoon Onion Powder

1 Tablespoon Fresh Dill, chopped

Serves: 4-6

Directions

Step 1

To make the sauce, combine yogurt, mayonnaise, lemon juice, garlic, onion powder, and fresh dill in a bowl. Set sauce aside while making the Zucchini Fritters.

Step 2

Grate zucchini using a box grater or food processor. Transfer grated zucchini to a kitchen towel and squeeze out any excess moisture.

Step 3

In a bowl, whisk the eggs. Then add zucchini, green onion, garlic, dill, zest of one lemon, salt, and pepper.

Step 4

Add 1½ cups of the breadcrumbs and the flour into the bowl. Fold the mixture to combine. Place the remaining breadcrumbs in a shallow dish.

Step 5

Using a ¼ cup measuring cup, divide the zucchini mixture into small patties (about 12 patties). Coat the outside of each of the patty in the remaining breadcrumbs. (Patties will be loose but should firm up while cooking.)

Step 6

In a pan on medium heat, coat the bottom of the pan with oil. Cook the patties in the pan, allowing them to cook on each side for 2-3 minutes, or until brown.

Step 7

Transfer the patties to drying sheet when removed from the pan to drain excess oil.

Step 8

Serve the zucchini fritters with the creamy dill sauce.