Zucchini and Leek Fritters with Dill Yogurt

Zucchini has a lot of water in it — the trick is salting and squeezing it out before you mix the batter, or you end up with soggy fritters. Leeks add a gentle sweetness that plays well against the crispy edges. The dill yogurt takes two minutes and makes the whole thing feel finished.

Ingredients

• 2 medium zucchini, coarsely grated
• 2 leeks (white and light green parts), halved lengthwise and sliced thin
• 2 eggs, beaten
• 1/3 cup all-purpose flour
• 1/2 tsp salt, plus more for drawing out moisture
• Black pepper
• Olive oil or neutral oil for frying
• 1 cup plain whole-milk yogurt
• 2 tbsp fresh dill, chopped
• 1 small garlic clove, grated
• 1 tsp lemon juice

Instructions

1. Toss grated zucchini with 1/2 tsp salt and let sit in a colander for 10 minutes. Squeeze out as much liquid as possible with your hands or a clean kitchen towel — this step matters.
2. In a large bowl, combine squeezed zucchini, sliced leeks, beaten eggs, flour, salt, and a few grinds of black pepper. Mix until a loose batter forms.
3. Make the dill yogurt: stir together yogurt, chopped dill, grated garlic, and lemon juice. Season with salt. Set aside.
4. Heat a generous pour of oil in a heavy skillet over medium-high heat. Drop heaping spoonfuls of batter into the pan and press lightly to flatten. Cook 3–4 minutes per side until deep golden and crispy. Work in batches — don't crowd the pan.
5. Drain briefly on paper towels. Serve hot with dill yogurt alongside.

From the farm: Zucchini from Persimmon Ridge Farm, leeks from Fruitful Hill Farms, dill from Living Roots Farm.