Food & Cooking Recipes Appetizers Finger Food Recipes Zucchini Fritters with Yogurt-Dill Sauce 4.0 (9) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 9, 2021 Print Rate It Share Share Tweet Pin Email Servings: 12 This delicious—and kid-friendly—Zucchini Fritters recipe is from Jim Botsacos of New York City's Molyvos restaurant. Ingredients 1 cup all-purpose flour 1 ¼ 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 ½ cup olive oil, plus more as needed Yogurt-Dill Sauce, for serving Directions In a small bowl, whisk together flour, baking powder, and 1/8 teaspoon salt; set aside. 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. 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. 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. 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. Season fritters with salt and serve immediately with yogurt-dill sauce. Rate it Print