- ¾ cup Greek yogurt
- 2 cloves garlic, finely minced or grated
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried dill
- Salt and black pepper to taste
Step-by-Step Instructions
Step 1: Prepare and Drain the Vegetables
This is the single most important step in the entire recipe, and skipping it is the most common reason vegetable fritters turn out soggy rather than crispy. Grate the zucchini, carrots, and potato using the coarse side of a box grater. Place all three grated vegetables together into a colander or strainer set over the sink. Sprinkle generously with sea salt — about half a teaspoon — and toss to distribute the salt evenly. Allow the salted vegetables to sit undisturbed for 8 to 10 minutes. During this time, the salt draws moisture out of the vegetables through osmosis, and you will see a surprising amount of liquid collect in the colander.
After the resting time, take the grated vegetable mixture in your hands and squeeze it as firmly as possible to extract every drop of liquid you can. Work in batches if needed, pressing the vegetables against the side of the colander or wringing them in a clean kitchen towel. The drier your vegetables are at this stage, the crispier your finished fritters will be. Transfer the squeezed vegetables to a large mixing bowl.
Step 2: Build the Batter
To the bowl with the drained grated vegetables, add the finely diced red onion, minced garlic, chopped spinach, and corn kernels. Crack in the eggs and add the grated cheese. Season with paprika, thyme leaves, a generous pinch of sea salt, and plenty of freshly ground black pepper. Mix everything together thoroughly until evenly distributed.
