Turkey-Zucchini Fritters with Yogurt-Herb Drizzle
Ingredients
- 1 poundground turkey
- 2 mediumzucchini
- ½ mediumyellow onion
- 2 clovesgarlic
- 1egg
- ¼ cuppanko breadcrumbs
- ·fresh dill
- ·fresh parsley
- 1lemon
- ¾ cupplain Greek yogurt
- 2 tablespoonolive oil
- ·salt
- ·black pepper
Prep
- 01
Grate 2 medium zucchini and squeeze out excess moisture in a clean kitchen towel.
- 02
Dice 1/2 medium yellow onion.
- 03
Mince 2 cloves garlic.
- 04
Zest 1 lemon and juice both 1 whole lemon and 1/2 lemon (set portions aside).
- 05
Chop 2 tablespoons fresh dill and 5 tablespoons fresh parsley (keep separate or combined as preferred).
Method
- 01
Grate the zucchini on the large holes of a box grater or in a food processor. Transfer to a clean kitchen towel, gather the corners, and squeeze firmly over the sink to remove excess moisture—this step is key to crispy fritters.
- 02
In a large bowl, combine the ground turkey, squeezed zucchini, diced onion, minced garlic, egg, panko, 2 tablespoons fresh dill, 3 tablespoons fresh parsley, zest of 1 lemon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined; don't overwork.
- 03
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Once shimmering, carefully scoop the turkey mixture into 12 patties (about 2 inches wide) and place in the pan in two batches to avoid crowding.
- 04
Cook the first batch 4 to 5 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate. Repeat with the second batch.
- 05
While fritters cook, whisk together the Greek yogurt, 1 tablespoon fresh dill, 2 tablespoons fresh parsley, juice of 1/2 lemon, 1/4 teaspoon salt, and a pinch of black pepper. Taste and adjust seasoning.
- 06
Serve the warm fritters with a generous dollop of yogurt-herb drizzle. Garnish with fresh herbs and lemon wedges.
Spice Tips
For subtle heat, stir 1/4 teaspoon cayenne pepper into the turkey mixture. A pinch of smoked paprika adds depth without spice. Fresh mint can replace or mix with the dill for a different herbaceous note.
Squeezing the grated zucchini dry is essential—wet zucchini will make the fritters soggy. These can be made ahead: refrigerate uncooked patties on a parchment-lined tray for up to 4 hours, then cook directly from the fridge (add 1 to 2 minutes per side). Serve with a simple green salad or over mixed greens for an even lighter meal.