Zucchini Fritters with Dill Yogurt - photo 1
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Zucchini Fritters with Dill Yogurt

Pikantne Vegetarian Dishes Main Dishes 30 min Easy 21 wyświetleń ~14.66 PLN - (0)
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Description

Delicate, golden zucchini fritters served with a cool yogurt-dill sauce. This is a light, spring version of classic vegetable fritters: zucchini adds moisture and freshness, dill and garlic enhance the aroma, and yogurt softens the flavor. The dish is quick, filling, and perfect for lunch, dinner, or as a snack for a picnic. The fritters have crispy edges and a moist interior, pairing wonderfully with a salad of young vegetables or bread with a crunchy crust. The recipe includes tips for beginners: how to squeeze out excess water from the zucchini, how to season the mixture, and how to fry so that the fritters are golden and do not soak up oil.

Ingredients Used

Ingredients (11)

Servings:
4
  • Zucchini 3.2 szt. (~800 g)
  • Chicken egg 2 szt. (~120 g)
  • Wheat flour 80 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Dill 1.5 pęczki (~30 g)
  • ✨ Opcjonalne
  • Natural yogurt 200 g
  • Cheese 50 g
💰 Szacowany koszt dania: ~14.66 PLN (3.66 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the zucchini

1

Wash the zucchini under running water and cut off the ends. Do not peel the skin - it is tender and contains flavor. Grate the zucchini on a coarse grater into a large bowl. If the zucchini is very watery, you can first cut it in half and scoop out some of the seeds with a spoon.

Ingredients: Zucchini
Use a large bowl (at least 3 l) and a kitchen grater or food processor with a shredding disc. Avoid using a grater with fine holes — the pancakes should have texture. A common mistake is grating too finely, which makes the mixture mushy.

Draining

2

Salt the grated zucchini (about half of the specified salt) and set aside for 8-10 minutes – the salt will draw out the water. After this time, transfer the zucchini to a clean kitchen towel or several layers of cheesecloth. Gather the corners and twist tightly until no more water drips from the zucchini. You should see a clear several dozen ml of liquid; after squeezing, the mixture should be moist but not runny.

Ingredients: Zucchini, Salt
Use a kitchen towel or newspaper to squeeze out the moisture. If you have a cheese press, use it. This is a key step (it prevents the patties from falling apart while frying).

Preparation of the filling

3

Peel and finely grate the onion using a coarse grater or chop it in a food processor. Press or finely chop the garlic. In a large bowl, combine the drained zucchini, grated onion, garlic, beaten eggs, wheat flour, chopped dill (reserve some for garnish), the remaining salt, and freshly ground pepper. Mix with a wooden spoon or silicone spatula until the mixture is uniform; the consistency should be quite thick, slightly runny, but not watery. If the mixture is too thin, add a tablespoon of flour and mix again.

Ingredients: Zucchini, Onion, Garlic, Wheat flour, Dill, Salt, Black pepper
Use a wooden spoon or bowl and a spatula. If you don't have a grater, finely chop the onion with a knife. Be careful not to add too much flour — the pancakes will lose their lightness.

Frying

4

Heat a 26-28 cm skillet over medium heat. Pour in 1 tablespoon of canola oil and spread it across the surface. Scoop 2-3 tablespoons of the batter for the pancake (depending on the desired size) and gently spread it in the skillet, forming a circle about 1 cm thick. Fry for 3-4 minutes on one side until the edges set and the bottom is golden. Flip with a spatula and fry for another 2-3 minutes. Fry in batches, do not overcrowd the skillet.

Ingredients: Rapeseed oil, Wheat flour, Zucchini
The best is a non-stick pan 26-28 cm. Use a flat spatula for flipping. If the pancakes brown quickly, reduce the heat; if they are pale and raw inside, increase the heat or cook longer. Treat the first pancake as a test to adjust the temperature and amount of oil.

Draining the fat

5

After frying each batch, place the pancakes on a plate lined with paper towels to drain excess fat. This will make them crispier and less greasy.

Use a plate and several layers of paper towels. Do not keep the pancakes covered for too long – they will become soft.

Sauce

6

If you are using natural yogurt, transfer it to a bowl. Add finely chopped dill (about 1/3 of a bunch), a crushed clove of garlic, a pinch of salt, and a little pepper. Mix until combined. Taste and season to your liking; the sauce should be fresh and slightly sour.

Ingredients: Natural yogurt, Dill, Garlic, Salt, Black pepper
Use a small bowl and a spoon. If you don't have yogurt, use 12% cream or thick cottage cheese crumbled with a bit of milk. You can also add lemon zest (optional).

Finishing and serving

7

Arrange the pancakes on a plate in a stack or side by side. Place a bowl of dill sauce next to them. Sprinkle the pancakes with fresh dill and, if using, grated yellow cheese (sprinkle the cheese directly on the warm pancakes so it slightly melts). Serve immediately after preparation while they are still warm and crispy.

Ingredients: Cheese, Dill
Use flat plates for serving. Additionally, you can serve lemon slices and arugula or a salad of young vegetables. If you are adding cheese, sprinkle it right away so it melts slightly.

Final tips

8

If you prepare the pancakes in advance, keep them in a warm oven set to 80°C on a rack, so they don't get soft. They taste best within 1-2 hours of frying. To reheat, use the oven or a skillet, avoid the microwave (it will lose its crispiness).

Use a baking tray with a rack in the oven to avoid steam buildup. A common mistake is covering the pastries, which makes them rubbery.

Fun Fact

💡

Vegetable pancakes are a traditional way to use seasonal products in Polish cuisine; similar zucchini pancakes are popular in Mediterranean countries, where feta is often added.

Best for

obiad kolacja piknik

Tips

🍽️ Serving

Serve the pancakes hot with a yogurt dip and a slice of lemon. Excellent with a salad of young leaves, tomatoes, and cucumber or with whole grain bread. Can be served as an appetizer or a light main dish.

🥡 Storage

Store the pancakes in an airtight container in the refrigerator for up to 2 days. To reheat and restore crispiness, warm them in a dry skillet for 2-3 minutes on each side or in the oven at 180°C for 8-10 minutes.

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