Zucchini Fritters with Zesty Yogurt Sauce

This weekend I finally got back into my running groove and ran 32 minutes with no walk break (38 minutes including my warmup and cool down) – I’m hoping to be able to do it again today, fingers crossed!

I also saw the Hunger Games on Saturday (along with the rest of the world!). I agree with everyone else – it was really good and a great adaptation of the book, though it did stray from the book a couple times. It was a million times better of an adaptation than Twilight, probably because Kristen Stewart wasn’t the star :) . If you haven’t seen it, read the book first, and then go see it! The first book is great, the second book is good, and the third book I haven’t been able to finish because it’s just not as good – but the movie is inspiring me to give it another go.

The rest of my weekend wasn’t filled with as much cooking and baking as usual, but I did make these delicious zucchini fritters!

They are much better than they sound, trust me! It’s a great way to sneak a veggie into dinner – and I promise you can’t taste the zucchini.

They’re pretty simple to throw together.

First, grate your zucchini.

Then put your grated zucchini in a colander, add some salt and use paper towels to get the excess water out.

In the meantime, chop and cook your onion for a few minutes to soften.

Mix your dry ingredients in a  small bowl.

And your zucchini, egg, onion, salt and pepper in a large bowl.

Add the dry to the wet and mix together to form the batter.

Spoon the mixture onto an oiled pan over medium heat and cook for a couple minutes.

Then flip them and continue to flip until cooked through and golden brown on both sides.

Serve with a tasty sauce and enjoy!

Zucchini Fritters

Adapted from Smitten Kitchen

Fritter Ingredients:

  • 2 medium (or one extremely large) zucchini (about 1 lb), grated
  • 1 tsp salt, plus 1/4 tsp salt
  • 1/2 onion, diced
  • 1 egg
  • ground pepper to taste
  • 1/2 cup whole wheat flour
  • 1/2 tsp baking powder

Yogurt Sauce Ingredients:

  • 1 Chobani non-fat plain yogurt
  • 1.5 tbsp lime (or lemon) juice
  • 1 clove of garlic, minced
  • 1/4 tsp salt

Directions:

  1. Grate your zucchini.
  2. Transfer the zucchini to a colander, add 1 tsp salt, and let sit for 10 minutes.
  3. In the meantime, dice and cook your onion over medium heat for a couple minutes to soften.
  4. Using a paper towel, blot the zucchini and get out all of the excess water that you can.
  5. Mix your flour and baking powder in a small bowl.
  6. Mix your zucchini, egg, onion, 1/4 tsp of salt and pepper in a large bowl.
  7. Add the flour mixture to the wet mixture and stir to combine.
  8. Heat an oiled skillet to medium high heat and spoon the batter onto the pan.
  9. Cook for about 3 minutes, then flip. Continue flipping until the fritter is cooked through and golden brown on both sides.
  10. To make the yogurt sauce, mix together the yogurt, lime juice, garlic and salt in a small bowl and stir to combine.
  11. Serve the fritters with the yogurt sauce (or any other sauce of your liking) and enjoy!
This entry was posted in Books, Fitness, Recipes, Running, Sides, Vegetarian and tagged , , , , . Bookmark the permalink.

2 Responses to Zucchini Fritters with Zesty Yogurt Sauce

  1. Dione says:

    I recently found the Smitten Kitchen recipe while on a set of night shifts at work. I printed it out, as well as a copy for the person I was working with. We both love this recipe and have made it a few times. I’ve since passed it on to a few other coworkers. It’s a keeper for sure.

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