Table of Contents
Rosemary and zucchini fritters are a delightful dish that combines the fresh, earthy flavor of rosemary with the mild sweetness of zucchini. Paired with a creamy yogurt sauce, these fritters make a perfect appetizer or light meal, especially during the warmer months.
Ingredients
- 2 cups grated zucchini
- 1/4 cup chopped fresh rosemary
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil for frying
Yogurt Sauce
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
- Chopped fresh herbs (optional)
Preparation Steps
Start by grating the zucchini and then squeezing out excess moisture using a clean cloth or paper towel. In a large bowl, combine the grated zucchini, chopped rosemary, flour, eggs, salt, and pepper. Mix until well combined.
Heat a generous amount of olive oil in a skillet over medium heat. Spoon the batter into the skillet, forming small fritters. Cook for about 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
Meanwhile, prepare the yogurt sauce by mixing Greek yogurt, lemon juice, minced garlic, salt, pepper, and herbs if using. Serve the warm fritters with a dollop of yogurt sauce on top or on the side.
Serving Tips
These fritters are best enjoyed fresh and crispy. Garnish with extra rosemary or herbs for added flavor. They pair well with a light salad or a glass of chilled white wine for a perfect summer appetizer.