Zucchini Fritters with Crispy Prosciutto and Curried Yogurt Sauce

by: Chef Mike Shannon

Compatible Wolf Appliances:


When zucchini season comes, people typically look for new ways to prepare the plentiful vegetable. This fun twist on the Wolf Griddle swaps the classic potato for zucchini to prepare crispy fritters. The fritters are paired with a flavorful yogurt-based sauce that can turn this vegetable side into a requested favorite.

Prep Time
Cook Time


  • 1¼ pounds zucchini
  • 2 teaspoons salt
  • 4 scallions, finely chopped
  • 1/4 teaspoon black pepper
  • 1 large egg, beaten
  • ½ cup all-purpose flour (GF works great) mixed with ½ teaspoon baking powder
  • vegetable oil
Curried Yogurt Sauce
  • 2 tablespoons unsalted butter
  • 1/2 medium yellow onion, minced
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated or finely minced
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground cumin
  • 1/2 cup plain, whole milk Greek yogurt
  • salt and ground black pepper, to taste
  • 2 tablespoons chives, minced
  • 4 slices of prosciutto


Coarsely grate zucchini into a colander, sprinkle with salt, and toss to coat. Allow the mixture to set over a bowl or in the sink for 10-15 minutes. Rinse in cold water and drain very well. Squeeze all the water out of the grated zucchini. This will help the fritters stay together.

Add drained zucchini to a mixing bowl with scallions, pepper, and egg; stir together. Sprinkle the flour mixture over the zucchini and mix well.

Meanwhile, prepare the sauce. In a small saucepan, melt the butter over medium heat on a Wolf Burner and add the onion. Cook until just softened, about 5-6 minutes. Then add garlic and ginger. Cook until fragrant, about 2 additional minutes. Add the curry powder and cumin and cook while stirring, 20 to 30 seconds. Reduce the heat, add the yogurt, and stir until heated through. Season to taste with salt and pepper. Garnish with chives.

Preheat the Wolf Griddle to 350°F. Place prosciutto on the Wolf Griddle and cook for 4 to 5 minutes or until crispy. Remove to a plate. Use a small scoop to drop the zucchini mixture onto the Wolf Griddle and gently flatten with a spatula. Cook until golden brown on both sides, turning once, about 3-5 minutes per side. Drain on towel-lined pan. Serve warm with curried yogurt sauce and crumbled prosciutto.