Crispy Zucchini and Potato Patties with Yogurt Sauce Recipe

Crispy zucchini and potato patties dance with Mediterranean flavors, promising a delightful culinary adventure.

Summer’s bounty meets comfort food in this simple yet ingenious dish.

Green vegetables mingle with starchy potatoes, creating a harmonious blend of textures.

Creamy yogurt sauce adds a cool contrast to the golden-brown patties.

Each bite brings a burst of freshness and warmth from carefully selected ingredients.

Light and satisfying, these patties work perfectly as a quick lunch or casual dinner option.

You’ll want to savor every morsel of this delectable recipe that celebrates fresh, wholesome ingredients.

Why Zucchini And Potato Patties With Yogurt Sauce Are A Comfort Classic

• Boost Vegetable Intake: Cleverly transform zucchini and potatoes into delightful patties, making it a sneaky way to enjoy more vegetables without feeling like you're eating a boring salad.
• Master Simple Cooking Techniques: Learn basic grating, squeezing, and pan-frying skills that build confidence in the kitchen and create restaurant-quality results at home.
• Versatile Meal Option: Perfect for casual lunches, light dinners, or as a crowd-pleasing appetizer that adapts to various dietary preferences and can be served hot or at room temperature.
• Budget-Friendly Comfort Food: Utilize affordable, common ingredients to create a satisfying dish that doesn't compromise on flavor or nutrition, making it an excellent choice for home cooks watching their spending.

What’s Inside Zucchini And Potato Patties With Yogurt Sauce

• Zucchini, Potatoes: Fresh vegetables that provide the core texture and substance for the patties.
• Egg, Flour: Essential components that help hold the patties together and create a cohesive mixture.
• Garlic, Parsley: Herbs and spices that add depth and freshness to the patty mixture.
• Salt, Black Pepper: Classic seasonings that elevate the overall taste profile of the patties.

• Yogurt: A creamy and tangy foundation that creates a smooth and refreshing accompaniment.
• Dill, Lemon Juice: Bright and herbal ingredients that add complexity to the yogurt sauce.
• Oil: A necessary component for achieving a crispy and golden exterior on the patties.

How To Cook Zucchini And Potato Patties With Yogurt Sauce

Step 1: Prepare Veggie Base

Grab your trusty box grater and shred zucchini and potatoes into fine, uniform pieces. This ensures your patties will have a perfect texture and soak up flavors beautifully.

Step 2: Remove Excess Moisture

Transfer the grated vegetables to a clean kitchen towel. Squeeze out every drop of liquid – this is the secret to achieving crispy, golden patties that won’t turn mushy.

Step 3: Chop Flavor Boosters

Finely mince garlic and chop fresh parsley. These aromatic ingredients will give your patties an incredible depth of flavor that’ll make taste buds dance.

Step 4: Mix Patty Ingredients

• Minced garlic
• Chopped parsley
• Egg
• Flour
• Salt
• Black pepper

Stir everything until it becomes a cohesive, mouth-watering mixture.

Step 5: Prepare Cooking Surface

Heat a skillet over medium flame with a thin layer of oil.

The pan should be hot enough to create that perfect golden-brown crust.

Step 6: Shape Delicious Patties

Using a spoon or small cup, scoop the mixture and form compact patties about 3 inches wide.

Keep them uniform for even cooking.

Step 7: Fry to Perfection

Gently place patties in the hot skillet.

Cook for 4-5 minutes on each side until they turn a gorgeous golden brown with crispy, tempting edges.

Step 8: Whip Up Creamy Sauce

• Yogurt
• Dill
• Lemon juice
• Salt
• Black pepper

Step 9: Drain and Rest

Transfer cooked patties to a paper towel-lined plate.

This helps absorb extra oil and keeps them wonderfully crisp.

Step 10: Serve and Enjoy

Plate the warm patties and top with a generous dollop of yogurt sauce.

Sprinkle some extra fresh dill for a final burst of flavor. Dig in and savor every bite!

Tips For Zucchini And Potato Patties With Yogurt Sauce Success

• Squeeze zucchini and potatoes completely dry to ensure crispy, non-soggy patties that hold their shape perfectly during cooking.
• Adjust flour quantity based on vegetable moisture content, adding slightly more if mixture seems too wet for proper binding.
• Use full-fat Greek yogurt for a richer, creamier sauce that complements the savory vegetable patties with tangy depth.
• Consider adding grated cheese like parmesan or feta to enhance flavor complexity and provide extra protein to the mixture.
• Make patties gluten-free by substituting regular flour with almond flour or chickpea flour for a nutritious alternative.

Easy Variations For Zucchini And Potato Patties With Yogurt Sauce

• Mediterranean Herb Fusion: Incorporate chopped mint, oregano, and za'atar spice blend into the patty mixture for a vibrant Mediterranean flavor profile.
• Spicy Jalapeño Kick: Add finely diced jalapeños and a pinch of cayenne pepper to the mixture, creating a zesty and heat-packed version of the original recipe.
• Cheesy Vegetable Patties: Mix in crumbled feta or grated parmesan cheese to enhance the savory depth and add a creamy texture to the patties.
• Gluten-Free Option: Replace wheat flour with almond flour or chickpea flour, making the recipe suitable for those with gluten sensitivities while maintaining a crisp exterior.

Perfect Sides For Zucchini And Potato Patties With Yogurt Sauce

• Perfect Pairings for Zucchini and Potato Patties
• Complement Mediterranean Flavors: Serve alongside a crisp Greek salad with cucumber, tomatoes, and feta cheese to enhance the zucchini patties' herbal notes and creamy yogurt sauce.
• Balance with Protein Companion: Add grilled chicken or lamb skewers marinated in olive oil, lemon, and herbs to create a complete and satisfying meal with complementary Mediterranean textures.
• Elevate with Refreshing Beverage: Pair with a chilled white wine like Assyrtiko from Greece or a light Sauvignon Blanc, which cuts through the patties' richness and matches the tangy yogurt sauce.

How To Store Zucchini And Potato Patties With Yogurt Sauce

• Refrigerator Storage: Seal cooled patties in an airtight container, keeping them fresh for 3-4 days. Place parchment paper between layers to prevent sticking.
• Freezer Preservation: Wrap individual patties in plastic wrap, then store in freezer bags for up to 2 months. Label with date and contents for easy tracking.
• Reheating Oven Method: Preheat oven to 375°F, arrange patties on a baking sheet, and warm for 10-12 minutes until crispy and heated through. Avoid microwave to maintain crunchiness.
• Skillet Reheating: Warm a light layer of oil in a skillet over medium heat, cook patties for 2-3 minutes per side until golden and heated completely, restoring original crispness.

FAQs For Zucchini And Potato Patties With Yogurt Sauce

• How do I prevent my patties from falling apart?

Use cold, well-drained grated vegetables and bind them with egg and flour. Press the patties firmly when shaping and avoid moving them too much while cooking to maintain their structure.

• Can I make these patties gluten-free?

Yes, replace wheat flour with alternatives like chickpea flour, almond flour, or gluten-free breadcrumbs. These substitutes help maintain the patties’ binding and texture.

• What if my zucchini is very watery?

Squeeze out maximum moisture using a clean kitchen towel or cheesecloth. This step is crucial to ensure crispy, well-formed patties that don’t become soggy during cooking.

• How can I tell when the patties are perfectly cooked?

Look for golden brown edges and a crispy exterior.

Zucchini and Potato Patties with Yogurt Sauce Recipe

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4.5 from 9 reviews

• Total Time: 25-27 minutes
• Yield: 4 1x

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Description

Mediterranean zucchini and potato patties dance with creamy yogurt sauce, bringing rustic Greek flavors to your plate. Crispy golden edges and herbal notes invite you to savor each delightful bite of comfort and tradition.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 medium zucchini
• 2 medium potatoes
• 1 large egg

Binding and Seasoning:

• 1/2 cup (120 milliliters) all-purpose flour
• 1/4 cup (15 grams) fresh parsley
• 2 cloves garlic
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Sauce:

• 1 cup (240 milliliters) plain yogurt
• 2 tablespoons fresh dill
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

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Instructions

1. Grate zucchini and potatoes into delicate, uniform strands using a box grater to ensure consistent texture and moisture absorption.
2. Wrap grated vegetables in a clean kitchen towel and squeeze vigorously, extracting maximum liquid to prevent soggy patties.
3. Finely chop fresh parsley and mince garlic to release intense aromatic flavors into the mixture.
4. Blend grated vegetables with minced garlic, chopped parsley, egg, flour, salt, and pepper in a large mixing bowl until thoroughly combined.
5. Preheat a skillet to medium heat, coating the surface with a thin layer of oil for optimal cooking temperature.
6. Craft compact patties using a spoon, shaping them into 3-inch circular discs with uniform thickness.
7. Carefully place patties in the heated skillet, cooking for 4-5 minutes per side until exterior turns golden brown with crispy edges.
8. Prepare yogurt sauce by whisking together yogurt, dill, lemon juice, salt, and pepper until smooth and well-integrated.
9. Drain cooked patties on a paper towel-lined plate to remove excess oil and maintain crispiness.
10. Present warm patties accompanied by a generous dollop of yogurt sauce, optionally garnishing with additional fresh dill for visual appeal.

Notes

• Squeeze out maximum moisture from zucchini and potatoes to guarantee crispy, non-soggy patties that hold their shape perfectly during cooking.
• Use a box grater with medium-sized holes for consistent vegetable shreds that provide ideal texture and even cooking throughout the patty.
• Consider adding grated cheese like feta or parmesan for extra richness and depth of flavor, which enhances the overall taste profile.
• Experiment with gluten-free flour alternatives like chickpea or almond flour to make the recipe suitable for those with wheat sensitivities while maintaining a crisp exterior.

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Frying
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 187
• Sugar: 3 g
• Sodium: 300 mg
• Fat: 5 g
• Saturated Fat: 2 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 7 g
• Cholesterol: 31 mg