Zucchini Fritters with Yogurt-Dill Sauce

zucchini fritters

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


  • 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


  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.

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