These zucchini fritters are a delicious way to fill your plate with veggies! The golden brown fritters are studded with scallions and dill, then topped ith a creamy yogurt sauce. A light, yet satisfying, dish.
Preheat: Preheat oven to 325°F (165°C). Place an oven-safe cooling rack on a baking sheet and set aside.
Prep zucchini: Using the large holes on a box grater, grate the skin-on zucchini (you should get about 5 cups). Put zucchini in a colander over the sink. Generously sprinkle with salt (about 1 teaspoon) and toss to mix (see note 1). Let sit for 10 minutes to drain.
Make sauce: Meanwhile, in a small bowl, whisk together yogurt, dill, lemon juice, capers and salt. Taste and adjust seasoning, if needed. Cover and refrigerate.
Squeeze zucchini: Pile half of thezucchini into a nutmilk bag (or cheesecloth, clean dish towel) and squeeze out as much liquid as possible. Transfer to a large bowl. Repeat with remaining zucchini.
Mix fritters: To the zucchini, add scallions, dill, garlic, and onion powder. Stir to mix well. Stir in eggs until well mixed. Stir in flour, breadcrumbs, salt and pepper.
Cook: Heat 1 tablespoon of grapeseed oil over medium-high heat. Drop in golf-ball sized piles of batter (about 3 tablespoons each), being careful not to overcrowd the pan (see note 2). Use the back of a spatula to gently flatten. Cook until golden-brown on the bottom, about 2 minutes. Flip and cook until the other side is golden-brown. Transfer the fritters to the cooling rack and keep warm in the oven. Drizzle another 1 tablespoon grapeseed oil into the pan and repeat.
Serve: Serve the fritters hot, with yogurt sauce and lemon wedges (for squeezing).
Notes
Salt: The salt helps draw out moisture from the zucchini for a crisper fritter. It might look a like a lot of salt when you're sprinkling it here, but don't worry, most of it will be released when the zucchini gets drained and squeezed.
Cooking fritters: A cookie scoop is very handy for portioning out the mixture into the pan. A #20 (large) scoop has a 3 tablespoon capacity, while a #40 (medium) scoop has a 1.5 tablespoon capacity. The exact size of the fritters doesn't matter too much, just try to make them a similar size so they cook evenly. Don't crowd the pan so you give yourself a bit of wiggle room for flipping the fritters.