Baked Zucchini Fritters with Yogurt Sauce

September 17, 2019

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.

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