Zucchini Fritters with Pine Nut Sauce
Crispy, golden, and bursting with fresh garden flavor, these Zucchini Fritters with Pine Nut Sauce are a delightful way to transform simple ingredients into something extraordinary. Grated zucchini is combined with Parmesan, garlic, and a hint of black pepper to form perfectly pan-fried fritters with a crunchy exterior and tender interior. What truly elevates this recipe, though, is the creamy pine nut sauce—a luxurious blend of toasted pine nuts, tangy yogurt, zesty lemon juice, and a touch of honey for balance. Ready in just 35 minutes, this dish is perfect as a snack, appetizer, or light dinner. Garnish with fresh parsley for a pop of color and flavor, and watch these fritters disappear at your next gathering! Perfect for fans of quick, healthy, and flavorful meals, this recipe is a sure crowd-pleaser.
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Recipe Information
Ingredients
- 3 medium Zucchini
- 1 teaspoon Salt
- 0.5 cup All-purpose flour
- 0.25 cup Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 0.25 cup Pine nuts
- 0.5 cup Plain yogurt
- 1 tablespoon Lemon juice
- 1 teaspoon Honey
- 2 tablespoons Water
- 2 tablespoons Fresh parsley, chopped
Instructions
Grate the zucchini using the large holes of a box grater and place it in a colander. Sprinkle with 1 teaspoon of salt, toss, and let sit for 10 minutes to draw out excess water.
Meanwhile, toast the pine nuts in a dry skillet over medium heat until golden, about 2-3 minutes. Remove from heat and let cool.
After 10 minutes, squeeze the zucchini firmly over the sink or a bowl to remove as much water as possible. Transfer the squeezed zucchini to a large mixing bowl.
To the bowl with the zucchini, add the flour, Parmesan cheese, egg, minced garlic, and black pepper. Stir until well combined to form a batter.
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Scoop about 2 tablespoons of batter per fritter into the skillet, flattening each into a small patty. Cook in batches for 3-4 minutes per side, or until golden brown and crispy, adding more oil as needed. Transfer cooked fritters to a plate lined with paper towels to drain excess oil.
To prepare the pine nut sauce, place the toasted pine nuts, yogurt, lemon juice, honey, water, and a pinch of salt in a blender or food processor. Blend until smooth and creamy. Add additional water, 1 tablespoon at a time, if needed to reach a thinner consistency.
Serve the zucchini fritters warm, drizzled with the pine nut sauce and garnished with fresh parsley.
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 622 mg | 27% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 6.4 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 152 mg | 12% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 571 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
