Zucchini-Basil Fritters with Yogurt Olive Oil Sauce
If you’re using the right olive oil, you won’t think we’re crazy for publishing a sauce recipe with only two ingredients. You’ll already know that really good olive oil is sort of a sauce all by itself. Green, grassy, peppery, buttery, herbal, nutty, fruity – the range of flavors in freshly-pressed, extra virgin olive oil is as varied as the regions where olives are grown. Our Texas Olive Ranch Arbequina Oil is golden and buttery with a spicy finish – here we’ve stirred it into creamy, tangy yogurt for a sauce that’s mind-bogglingly good. You’ll find yourself dolloping it on everything from roasted potatoes to fresh tomatoes to grilled lamb. This week, we’re enjoying it with crispy, light-as-air zucchini fritters, which by the way, are just about as easy to make as the sauce. Rather than fully combining the yogurt and olive oil, we like to keep the sauce streaky, with ribbons of glistening, golden oil set off by the bright white yogurt. Feel free to dress up the sauce by stirring in some grated cucumber or topping with toasted walnuts or a sprinkle of sumac or toasted cumin, but know that the magic happens with the first two elemental ingredients. Sometimes, life really is that simple… and delicious.
- 3 medium-large zucchini, grated on the large holes of a box grater
- 2 Tbs salt
- 2 eggs
- 1 c fresh bread crumbs
- 1/4 c chopped basil (you can throw in a mix of herbs depending on what you have on hand – parsley,
- chives, oregano, and marjoram are all lovely here)
- salt and pepper to taste
- olive oil for frying
- Place grated zucchini in a colander, sprinkle with 2 Tbs salt and leave to drain for 30 minutes.
- Meanwhile, combine eggs, breadcrumbs, and herbs in a medium bowl and stir with a fork until well combined. Set aside.
- Rinse grated zucchini well under cool water, then squeeze out as much moisture as you possibly can with your hands. Add zucchini to bowl with eggs and breadcrumbs. Stir, then season to taste with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Place 1/4 c scoops of zucchini mixture in skillet and press gently with a spatula to flatten. When underside is golden brown, flip to cook the other side, then remove to paper towels to drain. Continue cooking in batches until all the fritters are done. Serve warm or at room temperature with Yogurt Olive Oil Sauce.
Yogurt Olive Oil Sauce
- 1/2 c plain yogurt
- 1/4 c olive oil
Stir yogurt and olive oil together (we like to keep the sauce streaky). Serve immediately or hold in refrigerator for 4 hours.