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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.

Source: The Martha Stewart Show, April Spring 2008



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How would you rate this recipe?
  • 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?

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