Zucchini Cornmeal Fritters with Yogurt Dill Sauce
Zucchini and dill complement each other beautifully, so there’s dill in the dipping sauce here as well as in the batter. The cornmeal ensures a nice crispy crust; for a bit more chew, try the variation made with whole grains.
- ½ cup plain yogurt, preferably whole milk
- 1 tablespoon lemon juice, or to taste
- 3 tablespoons chopped fresh dill, or 1 teaspoon dried
- Salt and black pepper
- 3 medium zucchini, grated (3 packed cups)
- ½ small onion, chopped
- 1 egg or 2 egg whites, lightly beaten
- 1/3 cup cornmeal (fine or medium grind)
- Olive oil, for frying
Heat the oven to 275 degrees. Combine the yogurt, lemon juice, and 2 tablespoons of the chopped dill (or ½ teaspoon dried). Sprinkle with salt and pepper, then taste and add more salt or lemon.
Squeeze the zucchini dry with your hands or a towel and put it in a large bowl. Add the onion, remaining 1 tablespoon fresh (or ½ teaspoon dried) dill, egg, and cornmeal; mix well and sprinkle with salt and pepper. (You can prepare the batter ahead of time to this point and refrigerate for up to a couple hours before cooking.)
Put about ¼ inch oil in a large skillet over medium-high heat. When it’s hot, drop spoonfuls of the zucchini mixture into the oil and spread them out a bit. (Work in batches to prevent overcrowding and transfer the finished fritters to the oven until all are finished.) Cook, turning once, until golden on both sides and cooked through, about 5 minutes. Serve hot or at room temperature with the yogurt sauce.