To make your holiday party even more spectacular, you need the perfect wine. Here is, the Million Dollar Chef, Walter Martino’s Top 20 Holiday appetizers, and guide to holiday wine pairings.

‘Tis the Season for…  Zucchini Fritters with Yogurt Sauce

They are delicious plain or dipped in a sauce- serve them as an appetizer or side dish. It’s an easy recipe you can whip up in no time and still have time to wrap those last-minute gifts. Perfect for the Holiday Season.

PAIRING: Mionetto Prosecco Brut, Treviso DOC



2 cups shredded zucchini (2 small or 1 large zucchini)

1 cup shredded sweet potato (1 small, peeled)

1/3 cup finely chopped onion

1 and 1/2 teaspoons salt

2 large eggs

1 heaping teaspoon minced garlic

2 Tablespoons chopped parsley

2 Tablespoons chopped fresh mint

1/2 teaspoon freshly ground black pepper

1/3 cup cornmeal

1 Tablespoon cornstarch

1/3 cup olive oil

 Yogurt Sauce

½ cup plain Greek or regular yogurt

2 teaspoons chopped parsley

1 Tablespoon chopped fresh mint

2 Tablespoons fresh lemon juice

1 Tablespoon olive oil

1 teaspoon honey

1 heaping teaspoon minced garlic

salt and fresh ground black pepper, to taste

How to Make It


Make the fritters: Place the shredded zucchini, sweet potato, and onion in a large strainer. Top with 1 teaspoon salt and mix it around. Press down with your hands to begin draining some of the water from the vegetables. Then, line a large bowl with paper towels. Place the vegetable mixture in the bowl and top with more paper towels. Let the vegetables sit in the towel sheets for 45 minutes, then press again. The goal is to remove as much moisture as possible. If not, the fritters will be soggy.

Whisk the eggs together in a large bowl. Once beaten, whisk in the garlic, parsley, mint, remaining 1/2 teaspoon salt, and pepper. Fold in the vegetables, then add the cornmeal and cornstarch.


Heat the oil in a skillet over medium-high heat. Once hot, use a fork to scoop up around 2 Tablespoons of the zucchini mixture. Place the mixture onto the hot skillet and flatten with a spatula. Repeat with a few more. Cook until golden brown, about 3 minutes on each side.


Make the yogurt sauce by whisking all of the yogurt sauce ingredients together except for the salt and pepper. Taste, then add salt/pepper. Cover and refrigerate until ready to serve.

Serve warm fritters with yogurt sauce.

PAIRING: Mionetto Prosecco Brut, Treviso DOC (SHOP)

The perfect wine for every occasion, this dry but richly fruity Prosecco.

Ripe grapes from the hillsides of Valdobbiadene in Northern Italy are fermented into fresh white wine. Then a secondary fermentation is done in the tank for a refreshing effervescence that brings it all to life. Apple, mineral and vanilla nuances tickle the palate, and since its Brut style, it finishes very dry and clean.

Let’s get cooking. For now, I’d love to know —tag @ChefWMartino on social and use the hashtag #AllThingsWine so I can cheer you on and share your dishes.

About the author(s)

Digital Editor

From the non-stop frenzy of New York Fashion Week to running Red Carpets to being named one of the youngest Communications Director for the University of Miami President Donna Shalala, and working in the Press Room for George W. Bush and John Kerry's Miami televised presidential debate, to creating National Digital Campaigns for Swarovski, to producing Lincoln Road and the City of Miami events, and running Miami's first E! News Live Stream, to managing the Global culinary brand for the "Million Dollar Chef", Celebrity chef Walter Martino, this is undeniable proof why LC is considered a pioneer in the Public Relations industry where she connects traditional PR with today's Influencer Marketing trends.