Baked Zucchini Fritters with Yogurt Sauce

Baked Zucchini Fritters with Yogurt Sauce

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.

Baked Zucchini Fritters with Yogurt Sauce

Serves 4

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 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.




Leave a comment

Comments will be approved before showing up.


Also in Recipes

Golden Milk Chia Seed Pudding with Fruit Compote
Golden Milk Chia Seed Pudding with Fruit Compote

Chia seeds soak up rich coconut milk to create a creamy, satisfying pudding that is also healthful. 

Continue Reading

Sweet-Spicy Salmon with Furikake Fennel Slaw
Sweet-Spicy Salmon with Furikake Fennel Slaw

1 Comment

This no-recipe recipe gives a weeknight favorite -- pan-seared salmon fillets -- a sweet and spicy turn with the addition of a flavorful rub. 

Continue Reading

Cajun Red Beans and Rice
Cajun Red Beans and Rice

1 Comment

Creamy, smoky and slightly spicy, this New Orleans classic will fill your home with mouth-watering anticipation while it bubbles on the stove.

Continue Reading

Retail Shops Closed // Online Orders Only

We are closed to the public until further notice due to a shelter-in-place order.

Unfortunately, in light of this, we are not fulfilling pickup orders at this time. We apologize for any inconvenience.

FREE SHIPPING: for a limited time, we are offering free shipping on all bags of spices and herbs online.  All other orders get free shipping over $50.

We are down to small fulfillment crew, so you may experience shipping delays. 

Thank you for supporting small business! We appreciate you. Reach out to us via email at info@oaktownspiceshop.com with any questions you may have. 

Take care and stay safe.