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Zucchini Fritters with Yogurt-Dill Sauce


This delicious -- and kid-friendly -- recipe is from Jim Botsacos of New York City's Molyvos restaurant.

  • Servings: 12

Source: The Martha Stewart Show, April Spring 2008


  • 1 cup all-purpose flour
  • 1 1/4 teaspoons baking powder
  • Coarse salt and freshly ground black pepper
  • 3 medium zucchini
  • 1 medium onion, halved
  • 2 tablespoons Greek-style plain full-fat yogurt
  • 1 large egg, lightly beaten
  • 1/2 cup olive oil, plus more as needed
  • Yogurt-Dill Sauce, for serving


  1. In a small bowl, whisk together flour, baking powder, and 1/8 teaspoon salt; set aside.

  2. Grate onion on the large holes of a box grater into a medium bowl. Transfer grated onion to a piece of cheese cloth. Squeeze excess liquid from onion and discard. Transfer onion to a clean medium bowl; you should have about 1/2 cup grated onion. Grate zucchini into bowl with onion on the large holes of a box grater; you should have about 3 1/2 cups grated zucchini. Add 1/2 teaspoon salt and toss to combine; let stand 30 seconds.

  3. Transfer zucchini and onion mixture to a clean piece of cheesecloth and cover. Squeeze out as much liquid as possible and discard. Transfer zucchini and onion to a large bowl. Add yogurt and egg; season with salt and pepper. Stir until well combined.

  4. Slowly add 3/4 cup of the flour mixture, while folding it into the zucchini mixture. If mixture seems too wet, fold in 1/4 cup more.

  5. Heat olive oil in a medium skillet over medium-high heat. Working in batches, using about 3 tablespoons of the zucchini mixture, gently form a patty and place in skillet. Cook until fritters are firm and begin to turn golden on the bottom, about 2 minutes. Turn fritters and continue to cook about 2 minutes more. Turn fritters again and cook for 30 seconds; transfer to a paper towel-lined plate. Repeat process with remaining zucchini mixture, adding more oil as necessary.

  6. Season fritters with salt and serve immediately with yogurt-dill sauce.

Reviews Add a comment

  • geekygrandma
    20 JUN, 2009
    Yes, you can sub Bisquick or similar mix for the flour - just leave out the baking powder.. Also, I add grated carrot - about 1/4 to 1/3 cup depending on how many fritters I'm making - and cut back quite a bit on the onion as the kids don't seem to like the onion as much. Carrot adds a sweeter taste that seems to appeal to kids more. Another trick is to sub Egg Beaters product such as the Garden flavor for the egg. These are great with marinara sauce as well as sour cream or yogurt.
  • bam7864
    6 SEP, 2008
    I just made these using regular lowfat yogurt. I also cut some cooked corn off the cob and threw that into the batter, just one ear. They came out delicious and didn't need any sauce.
  • wooshir
    2 MAY, 2008
    The first time I made it, I only had egg whites so I put in 6 tbsp and it turned out great. The second time I made it I didn't have any yogurt or sour cream on hand so I used a thick ranch dressing and wow did it add to the flavor! It is a forgiving recipe too, I substituted 2 cups of coarsely chopped baby spinach for one of the zucchini for more nutrition and it turnout out as great as ever. Also Botsacos's suggestion of substituting pancake mix for the dry ingredients really saved me time.
  • bardejov
    29 APR, 2008
    I made it with sour cream and pinch of dry oregano. There were no leftovers and even my anti zucchini husband loved it.
  • kellyferns
    28 APR, 2008
    Add a little feta to the batter..... yummmm
  • LeceB
    26 APR, 2008
    I substituted sour cream for yogurt and it was delicious! :-)
  • kickypants
    25 APR, 2008
    Even better if you add a little garlicto the batter...fresh or powder. I've found that quite a few kids don't really like them....even those who like healthier food.
  • dianedickert_deleted
    25 APR, 2008
    Hi, I have a similar recipe of my own that uses chick pea flour [garbanzo flour] instead of flour, and buttermilk instead of yogurt. They are delicious, and you get a little protein with your fritters. Amounts are about the same, but add enough buttermilk to make a pancake like batter.
  • jenniferka
    24 APR, 2008
    Can I substitute sour cream for yogurt?