Zucchini-Cheddar Fritters with Greek Yogurt Herb Sauce

Crispy yet tender and make a great snack or side dish.

Less than 15'

For Fritters:

1 large zucchini, grated on the large holes of a box grater

1 leek, halved lengthwise, washed, and thinly sliced

½ cup grated white Cheddar cheese (2 ounces)

½ cup dry bread crumbs or panko

¼ cup fresh cilantro, chopped

1 egg beaten

1 jalapeño pepper, seeded and minced

½ tsp fine sea salt

¼ tsp black pepper

2 tbsp preferred vegetable oil


For Yogurt Sauce:

½ cup FAGE Total 5%, FAGE Total 2% or FAGE Total 0%

¼ cup olive oil

¼ cup packed chopped cilantro

2 green onions, finely chopped

2 tbsp minced chives

2 tbsp minced parsley

1 tbsp fresh lemon juice

1 tsp fine sea salt

1 garlic clove, chopped

  1. Fritters: Place zucchini in a thin kitchen towel and squeeze out as much moisture as possible.
  2. Transfer zucchini to a large bowl. Add leek, Cheddar, bread crumbs, cilantro, egg, jalapeño, salt, and pepper and mix well.
  3. In a large nonstick skillet heat oil over medium. Using a ¼ cup measuring cup, portion zucchini mixture and place in skillet, flattening the mixture slightly into cakes. Fry until golden brown, about 2 minutes, then flip and brown the second side, about 2 minutes more. Transfer to a rack set over a baking sheet and fry remaining fritters.
  4. Yogurt Sauce: In a blender combine FAGE Total, oil, cilantro, green onion, chives, parsley, lemon juice, salt, and garlic and blend until smooth.
  5. Serve fritters warm with yogurt sauce.
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