Baked Zucchini Fritters with Yogurt Sauce
Baked Zucchini Fritters with Yogurt Sauce
Baked Zucchini Fritters with Yogurt Sauce
By Erica Perez
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Author:
By Erica Perez
Servings
4
Serve these eastern Mediterranean-inspired zucchini fritters as hors d'oeuvres with the sumac-flecked yogurt sauce for dipping, or tuck into a pita like falafel, drizzling the yogurt sauce on top and pairing with crunchy vegetables.
Technically, these aren't fritters, because they're baked rather than fried. But a little oil on the tops helps them brown nicely in the oven.
The fritters are spiced with our Baharat Powder, considered the season-all of North Africa and the Middle East. Baharat is Arabic for “spices,” and this blend is found in Arab cuisine as well as Turkish and Iranian dishes.
The sumac-yogurt sauce is adapted from Jerusalem by Yotam Ottolenghi. Sumac is a berry that is dried and powdered. It adds a tangy, slightly fruity flavor.
Ingredients
Zucchini Fritters
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 1/4 lbs zucchini, grated (I used 2 very large zucchinis)
- 1 teaspoon flake salt
- freshly ground black pepper
- 3 tablespoons chopped parsley
- 1 cup breadcrumbs
-
1-2 teaspoons Oaktown Spice Shop Baharat Powder
- 1 large egg, beaten
- 1/4 cup crumbled feta
Yogurt Sauce
- ½ cup sour cream
- ½ cup whole-milk Greek yogurt
- Juice and zest of one lemon
- 1 teaspoon granulated garlic
-
1 teaspoon sumac
- 1 teaspoon flake salt
- Freshly ground black pepper
Directions
- Heat the oven to 375.
- Make the yogurt sauce: Add all ingredients to a small bowl and whisk to combine. Set aside.
- Spray a rimmed baking sheet with cooking spray or olive oil.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. When hot, add the garlic and sauté for about 30 seconds.
- Add the zucchini to the pan. Season with salt and pepper and sauté on high heat, stirring occasionally, until most of the water in the zucchini has cooked off, about 5 to 7 minutes. Let cool a bit, then transfer to a colander to drain any remaining liquid.
- In a large bowl, combine the breadcrumbs with the Baharat Powder and stir to incorporate. Add the zucchini, parsley, egg and feta. Stir until well mixed.
- Form the batter into about 18 to 20 small balls. Place on the baking sheet. Spray the tops with cooking spray or brush with a bit of olive oil.
- Bake for 20-25 minutes until firm, flipping the fritters halfway through. Serve with yogurt sauce drizzled on top or on the side for dipping.
