Recipe
Zucchini & Polenta Fritters With Zesty Yoghurt
5 December, 2025
Ingredients
Makes approx. 16-18
Fritters
01.
1 large zucchini, grated
02.
125g polenta (cooked)
03.
125 ricotta
04.
60g edam cheese
05.
50g toasted pine nuts
06.
1tbs chopped mint
07.
2tbs chopped fresh dill
08.
4tbs chopped fresh parsley
09.
3 garlic cloves, grated
10.
1 egg
11.
100g plain flour
12.
1tsp baking powder
13.
60mls milk
14.
Salt and pepper
15.
100g panko crumbs
16.
Vegetable or canola oil for frying
Zesty Yoghurt Sauce
01.
300g greek yoghurt
02.
Zest of 1 lemon
03.
1-2 garlic cloves, crushed
To Serve
Fresh dill, mint and extra finely grated parmesan on top to serve
01
Prep your ingredients.Method
01.
Cook your polenta and toast your pine nuts. Put both aside and let them cool slightly.
02
Cook polenta.03
Cook your polenta as directed on the packet.04
Toast pine nuts.05
Prep ingredients.02.
Grate your zucchini into a bowl and add all remaining fritter ingredients into the bowl except for the breadcrumbs and oil. Season with salt and pepper.
06
Grate zucchini.07
Add all ingredients into the bowl.03.
Add oil to a saucepan and heat oil to 180°C.
04.
Place your panko crumbs in a shallow bowl or plate. Shape the fritters in 16 equal portions and roll gently in panko crumbs.
05.
Add fritters into the hot oil in batches until golden brown. Turn the fritters occasionally and cook for about 3-4 minutes. Remove and place fritters on some paper towel.
08
Roll fritters in panko crumbs.09
Fry until golden brown.06.
Mix together the greek yoghurt, lemon zest and garlic in a mixing bowl, then spread on your serving bowl/plate.
07.
Position fritters on top then top with fresh herbs, extra lemon zest and parmesan. You can also add a gesture of fermented chilli sauce or tomato chutney on top as well to serve.
10
Spread yoghurt sauce.11
Add all your extra toppings.08.
Serve and enjoy!