My Spiralized Zucchini-Potato Herb Fritters with Tahini Yogurt Dipping Sauce Recipe

Spiralized zucchini is a loved by everyone around here. I toss it with marinara and cheese, stir it into my chicken soup in the last few moments it's cooking and sometimes I saute' it into golden bites and serve it with a tangy dipping sauce. I got a spiralizer as a gift some time last year and I have been using it to spiralize every vegetable I can get my hands on, something about those round curls make it more fun to eat, am I right? Still I'd say good old zucchini will always be my first choice. So here's a brand new recipe for you, I cooked these up for my family last week and they all ate it happily and asked for seconds. I'd say it's worth a try for sure! And by the way, if you'd like to have this recipe be non dairy, skip the parmesan cheese and use non dairy sour cream in the place of yogurt. 

Spiralized Zucchini & Potato Herb Fritters with Tahini Yogurt Dipping Sauce 



1 Medium  Zucchini, Spiralized
1 Medium Yellow Potato, Peeled and Grated
1/4 Cup Grated Parmesan Cheese
1/4 Cup Corn Meal
1 Large Egg
1 Teaspoon Fresh Crushed Garlic, Chopped Small
1 Tsp. Mrs. Dash Garlic & Herb Seasoning 
1 Teaspoon Salt
1/2 Teaspoon Fresh Chopped Parsley, optional

To sauté'- 1/4 Cup Olive Oil 

Yogurt Tahini Dipping Sauce:
1/4 Cup Plain Nonfat Yogurt
1/4 Cup Seasoned Tahini
1 Tablespoon Lemon Juice
1 Tablespoon Honey 
1 Teaspoon Fresh Crushed Garlic, Chopped Small
A dash of salt


1. Combine spiraled zucchini, grated yellow potato, grated parmesan cheese, corn meal, egg, chopped garlic, garlic and herb seasoning, salt. Add parsley as well if you choose. 

2. Heat olive oil in a large non stick skillet over medium heat. Once simmering, use a small slotted spoon to remove any extra moisture and pack it, and then add scoops (large or small) of the zucchini mixture about 4 at a time to avoid crowding them. Pat them down with the back of whatever you are using to dispense them into the pan a bit. Cook 2-3 minutes depending on the size of your fritters or until they are a medium golden brown, quite crisp on the outside but cooked the inside. Remove to a paper towel lined plate and do the same until you've finished your mixture. You should be able to make 8 medium or 12 small fritters.

*Also for a healthier version, grease a 9x13 baking sheet with 2 tablespoons of olive oil and lay scoops of the mixture out in rows and bake on 350 for 20 minutes. 

3. Prepare your yogurt tahini sauce- combine yogurt, tahini, lemon juice, honey, garlic and a dash of salt and whisk together till smooth. 

4. Serve the fritters warm or cool with the yogurt tahini sauce to the side for dipping.

If you find my recipe tasty, feel free to share it on Facebook and Instagram and tag me there so I can see your delicious versions! 

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