Heaps of fresh herbs and in-season zucchini share the stage with these fritters. Using a variety of herbs provides bright and herbaceous flavor while keeping the fritters light and healthy for an appetizer, lunch, or snack. A hint of cumin gives the dish earthy undertones without being too overwhelming. Be cautious when substituting whole cumin seeds with its ground counterpart as ground spices tend to be more concentrated in flavor and can easily overpower accompanying ingredients. For a creamy and cooling addition to your fritters, add a generous dollop of the cumin lime yogurt.
- 3 cups shredded zucchini, about 2 medium-sized
- 1 cup dill, finely chopped
- 1 cup cilantro, finely chopped
- 1 cup basil finely chopped
- 2 eggs
- 3 garlic cloves, minced
- ¾ tsp cumin seeds (substitute: ½ tsp ground cumin)
- ½ tsp kosher salt
- ¼ tsp black pepper, to taste
- 1 cup breadcrumbs (substitute: GF breadcrumbs, chickpea flour)
- ¼ cup neutral oil (avocado, grapeseed, or safflower
Cumin Lime Yogurt
- ½ cup yogurt (Greek or regular)
- ½ tsp cumin seeds (substitute: ¼ tsp ground cumin)
- Zest of ½ lime (about 1 tsp)
- Kosher salt, to taste
If using whole cumin seeds, begin with toasting both measurements for the fritters and yogurt in a dry pan over medium-low heat. Toast until fragrant for about 2-4 minutes. This process is also known as “blooming” spices. Begin by making the cumin lime yogurt by mixing all the ingredients in a small bowl, being sure to reserve the appropriate amount of toasted cumin seeds (if using) for the fritters. Taste and adjust the ingredients if necessary. This can be made a day or two ahead of time and kept in the fridge until ready to use. The more time the yogurt is given, the more rounded and harmonious the flavors become.
Prepare the shredded zucchini by placing it in a strainer. Gently press the excess water from the zucchini to prevent the batter from becoming excessively runny. Place the zucchini in a large bowl and incorporate the herbs, eggs, garlic, cumin, salt, and pepper. Mix in ¼ cup of the flour, adding more a little at a time until a batter forms. The mixture should be able to hold its shape when scooped rather than dripping back into the bowl. Warm a large non-stick skillet over medium heat with a tablespoon of your preferred cooking oil. Once heated, scoop about 2 heaping tablespoons of the zucchini mixture into the skillet to form four fritters 3 inches wide. Cook for about 3-5 minutes on each side and until light golden brown. Repeat with the remaining batter. Serve warm with a generous dollop of cumin lime yogurt.