Community recipe
Crispy Zucchini Fritters with Chickpea-Tomato Salad and Lemon-Dill Yogurt
Golden, tender-centered zucchini fritters meet a bright chickpea salad and a cool, garlicky lemon-dill yogurt. A satisfying vegetarian dinner made with everyday ingredients.
- Serves
- 4
- Prep
- 25 min
- Cook
- 16 min
- Difficulty
- easy
Get ready
Ingredients
- 2 zucchinis
- 0.5 tsp salt
- 15 oz canned chickpeas, drained and rinsed
- 1 cucumber, diced
- 2 tomatoes, diced
- 1 lemon, juiced
- 1 tbsp olive oil
- 1 lemon, zested and juiced
- 0.25 cup fresh dill, chopped
- 1 garlic clove, finely grated
- 0.75 cup plain greek yogurt
- 2 eggs
- 0.5 cup all-purpose flour
- 0.5 tsp baking powder
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- 3 tbsp olive oils
Make it
Instructions
- 01
Salt the zucchini and start its rest
Set a colander over a large bowl and place a clean kitchen towel nearby. Wash and dry 2 zucchini, trim the ends, and grate on the large holes of a box grater into the colander. Toss with 0.5 tsp salt and leave to drain for 10 minutes while you prepare the accompaniments. | Why: Salting draws out excess moisture so the fritters brown instead of steaming.
- 02
Set up and toss the chickpea salad
Set a sieve over the sink; drain and rinse 15 oz canned chickpeas, then shake the sieve well. Wash and dry 1 cucumber and 2 tomatoes; dice them and place in a serving bowl with the chickpeas. Wash 1 lemon, cut it in half, squeeze its juice into the bowl, and toss with 1 tbsp olive oil. Set aside while the fritters cook. | Why: A quick lemon dressing makes the salad fresh and balances the rich, crisp fritters.
- 03
Stir together the lemon-dill yogurt
Wash 1 lemon, finely grate its zest into a small bowl, then halve it and squeeze in its juice. Wash, dry, and finely chop 0.25 cup fresh dill; peel and finely grate 1 garlic clove. Stir both into the bowl with 0.75 cup plain Greek yogurt until smooth. Refrigerate until serving. | Why: The cool, tangy sauce adds contrast to the hot fritters.
- 04
Salt and squeeze the zucchini
After the 10-minute rest, transfer the grated zucchini to the clean towel. Gather its corners and squeeze firmly over the sink until little liquid comes out. Discard the liquid and put the zucchini in a dry mixing bowl. | Why: Removing the drawn-out liquid keeps the batter thick enough to hold together.
- 05
Mix the fritter batter
Crack 2 eggs into the bowl of squeezed zucchini. Add 0.5 cup all-purpose flour, 0.5 tsp baking powder, 0.5 tsp salt, and 0.25 tsp ground black pepper. Stir just until evenly combined; the mixture should mound on a spoon rather than pour. | Why: A light batter binds the shreds without making the fritters doughy.
- 06
Pan-fry until crisp and golden
Line a plate with paper towels. Put a large nonstick skillet over medium heat and add half of 3 tbsp olive oil; heat for about 1 minute, until the oil shimmers. Scoop 2-tbsp portions of batter into the skillet, leaving space between them, and flatten to about 0.5 inch thick. Cook 3–4 minutes per side, turning once, until deeply golden on both sides and firm and hot in the center. Transfer to the prepared plate. Add the remaining oil and repeat with the rest of the batter, adjusting the heat if the edges brown too quickly; expect about 12 fritters in two batches and 12–16 minutes of frying total. | Why: Moderate heat crisps the outside while cooking the egg-containing centers through.
- 07
Finish and serve
Let the fritters rest on the lined plate for 1 minute so excess oil drains. Divide the fritters and chickpea salad among four plates, then spoon the chilled lemon-dill yogurt alongside. Serve while the fritters are hot and crisp. | Why: A brief rest preserves the crunch, and the cool sauce makes each bite lively.
