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Zucchini Fritters with Garlic Sauce Recipe

Zucchini Fritters with Garlic Sauce
Source: silk


Garlic Sauce

  • 1/2 cup Silk Plain Dairy-Free Yogurt Alternative
  • 2 tsp chopped parsley
  • 1 Tbsp chopped fresh mint
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp olive oil
  • 1 tsp honey
  • 1 tsp minced garlic
  • Salt and pepper, to taste


  • 2 cups shredded zucchini
  • 1 cup shredded sweet potato (peeled)
  • 1/3 cup finely chopped onion
  • 1 1/2 teaspoons salt
  • 2 servings egg substitute
  • 1 tsp minced garlic
  • 2 Tbsp chopped parsley
  • 2 Tbsp chopped fresh mint
  • 1/2 tsp black pepper
  • 1/3 cup cornmeal
  • 1 Tbsp cornstarch
  • 1/3 cup olive oil
3 servings


  • Prepare garlic sauce
  • Whisk together all garlic sauce ingredients. Refrigerate until ready to serve.
  • Prepare fritters
  • Place zucchini, sweet potato and onion in a large strainer and toss with 1 tsp salt. Press firmly to drain some water from the vegetables. Let sit.
  • Meanwhile, line a large bowl with a dish towel. Fold over town and press down to release as much liquid as possible. Repeat for 5-10 minutes until little moisture remains. Let sit for 45 minutes, then press again. 
  • NOTE: You want to remove as much moisture as possible, otherwise the fritters will become soggy when cooked.
  • Place egg substitute in a large bowl, then whisk in garlic, parsley, mint, remaining 1/2 tsp salt and pepper. Fold in the vegetable mixture, then add cornmeal and cornstarch until combined.
  • Heat olive oil in skillet over medium-high heat. Once hot, use a Tablespoon to scoop fritters into pan. Flatten with a spatula. Cook until golden brown, about 3 minutes on each side. Transfer to a plate lined with paper towel.
  • Serve fritters with garlic sauce and enjoy!

Side Dishes

A recipe from silk

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