Edamame & Zucchini Fritters with Yogurt-Mint Sauce
Servings
14
frittersPrep time
15
minutesCooking time
15
minutesTotal time
30
minutesFritters that disappear (way too) fast! Crispy, fresh, with a delicious yogurt-mint sauce… and a great way to use up those edamame sitting in the freezer! Serve them on their own, as a side, with eggs for brunch, or even as a burger.
Ingredients
- Fritters
1 ½ cups shelled frozen edamame, thawed
1 cup grated zucchini (about 1 zucchini)
3 green onions, finely sliced
1 tsp onion powder
1 tsp garlic powder
1 ½ tsp ground cumin
½ tsp salt
½ tsp baking powder
1 cup crumbled feta
Zest of ½ lemon
2 eggs
¾ cup all-purpose flour
3 tbsp milk or unsweetened plant-based milk
Olive oil, for cooking
- Yogurt-Mint Sauce
1 cup plain Greek yogurt
Juice of ½ lemon
½ cup chopped fresh mint leaves
½ tsp salt
Pepper, to taste
- To serve
Sliced radishes
Fresh mint
Instructions
- Prepare the fritters. In a food processor, pulse 1 ½ cups of edamame for 20-30 seconds until finely chopped.
- In a large bowl, combine the chopped edamame, 1 cup grated zucchini, 3 sliced green onions, 1 tsp onion powder, 1 tsp garlic powder, 1 ½ tsp ground cumin, ½ tsp salt, ½ tsp baking powder, 1 cup crumbled feta, and the zest of ½ lemon. Add 2 eggs and mix well.
- Stir in ¾ cup flour and 3 tbsp milk until the mixture is well combined.
- Heat a little olive oil in a pan over medium heat. Using an ice cream scoop, form about 7 fritters (half of the mixture) and cook for 3-4 minutes per side, flipping carefully with a spatula.
- Repeat with the remaining mixture.
- Make the sauce. In a bowl, mix 1 cup Greek yogurt, the juice of ½ lemon, ½ cup chopped mint, and ½ tsp salt. Add pepper to taste.
