Mexican Zucchini and Cheese Fritters with Lime Yogurt Sauce Recipe
Crispy on the edges and soft inside, these fritters are made with zucchini, cheese, and a light hint of chili, served with a refreshing lime yogurt sauce. A veggie snack inspired by Mexican flavors, a bit like classic potato pancakes but lighter and more citrusy. Perfect for dinner or as a snack to share with friends.
These fritters combine the comfort of familiar potato pancakes with a lighter, vegetable-forward twist and bright Mexican-inspired flavors. The fresh chili and cilantro add a gentle kick, while the lime yogurt sauce cuts through the richness and keeps the dish refreshing.
Chef's tips
The drier the zucchini, the better the texture—don’t skip the salting and squeezing step. Grate the cheese on the fine or medium side of the grater so it melts evenly into the batter. If you’re cooking for kids or people sensitive to heat, remove the chili seeds or reduce the amount of chili and balance it with more cilantro and lime in the sauce.
How to serve
Serve as a light dinner with a simple green salad or tomato salsa on the side. They also work well as party finger food—make smaller fritters and serve them with the sauce in a bowl for dipping. For a more filling meal, pair them with black beans, guacamole, and a fresh corn salad.
Ingredients
- zucchini - 500 g
- yellow cheese grated - 80 g
- egg - 2 pieces
- wheat flour - 70 g
- chili pepper fresh - 0.5 pieces
- onion - 0.5 pieces
- cilantro chopped - 2 tablespoons
- oil for frying - 4 tablespoons
- plain yogurt - 200 g
- lime - 1 piece
- garlic - 1 clove
- salt
- black pepper freshly ground
Preparation
- Wash the zucchini and grate it on a coarse grater. Transfer to a sieve, sprinkle with 1/2 teaspoon of salt, mix, and set aside for 10 minutes to release its juices.
- After 10 minutes, squeeze the zucchini very well in your hands or in a clean kitchen towel to remove as much water as possible. This is important so the fritters don’t turn out watery.
- Peel and finely chop the onion. Finely chop the chili pepper, removing the seeds if you prefer a milder flavor. Chop the cilantro.
- In a large bowl, mix the squeezed zucchini, onion, chili, cilantro, grated cheese, eggs, and flour. Season with a pinch of salt and pepper. The batter should be thick but scoopable with a spoon—if it’s too runny, add a little more flour.
- Make the sauce: put the yogurt into a small bowl, add the grated zest of half a lime, the juice of the whole lime, finely chopped or pressed garlic, and a pinch of salt and pepper. Mix and place in the fridge.
- Heat 2 tablespoons of oil in a large frying pan over medium heat. Spoon portions of the batter into the pan, flattening them slightly into fritters about 1 cm thick.
- Fry the fritters for 3–4 minutes on each side, until golden and crispy on the edges. If they brown too quickly, reduce the heat.
- Transfer the fried fritters to a plate lined with paper towel to drain excess oil. Add the remaining oil to the pan if needed and fry the next batches.
- Serve the fritters hot with the cold lime yogurt sauce.
Storage
Usmażone placki możesz przechowywać w lodówce i podgrzać na suchej patelni lub w piekarniku, aby odzyskały chrupkość. Do mrożenia najlepiej je najpierw całkowicie wystudzić, ułożyć w jednej warstwie, zamrozić, a potem przełożyć do woreczka.
