Golden, pan-fried zucchini fritters seasoned with herbs and spices are paired with a cool and creamy herbed yogurt dip in this flavorful and light dish. These fritters are crisp on the outside, tender on the inside, and make an excellent summer appetizer, side dish, or vegetarian snack.
Why You’ll Love This Recipe
These zucchini fritters are an easy and elegant way to enjoy seasonal produce. They’re crisp, savory, and versatile, with just the right balance of herbs and cheese. The tangy herbed yogurt dip adds a refreshing contrast, making each bite vibrant and satisfying. Whether you’re looking for a meatless starter, a brunch side, or a healthy finger food, these fritters deliver on all fronts.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Fritters:
- 2 medium zucchini, grated
- 1 teaspoon salt
- 1/4 cup finely chopped red bell pepper
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons chopped fresh dill
- Olive oil, for frying
For the Yogurt Dip:
- 1 cup Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Extra dill and sumac (optional) for garnish
Directions
- Place the grated zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes to draw out moisture. Squeeze out the liquid using a clean towel or cheesecloth.
- In a mixing bowl, combine the drained zucchini with red bell pepper, green onions, garlic, eggs, flour, Parmesan, pepper, paprika, and fresh dill. Mix until the batter is well combined.
- Heat a thin layer of olive oil in a skillet over medium heat. Drop spoonfuls of the mixture into the pan and gently flatten each into a patty shape.
- Cook for 3–4 minutes on each side, or until the fritters are golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
- For the yogurt dip, stir together Greek yogurt, olive oil, lemon juice, garlic powder, salt, and pepper. Garnish with extra dill and a pinch of sumac if desired.
- Serve the fritters warm with the herbed yogurt dip on the side.
Servings and timing
This recipe yields approximately 10–12 fritters and serves 4 people.
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Variations
- Cheese Swap: Replace Parmesan with crumbled feta or cheddar for a different flavor.
- Herb Variety: Use fresh parsley, mint, or chives in place of dill.
- Spicy Kick: Add a pinch of red pepper flakes or finely chopped jalapeño to the batter.
- Gluten-Free Option: Substitute all-purpose flour with chickpea flour or a gluten-free blend.
- Baked Version: Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through, for a lighter option.
Storage/Reheating
Storage:
Store cooled fritters in an airtight container in the refrigerator for up to 3 days. Keep the dip refrigerated separately.
Reheating:
Reheat fritters in a skillet over medium heat until crisp and warmed through, or in a preheated oven at 350°F (175°C) for 8–10 minutes. Avoid microwaving to maintain crispiness.
FAQs
Can I make the fritter batter ahead of time?
Yes, you can prepare the mixture and refrigerate it for up to 12 hours. Stir before using.
What can I serve with these fritters?
Serve with a simple green salad, roasted vegetables, or alongside grilled meats for a complete meal.
Can I freeze zucchini fritters?
Yes, freeze them in a single layer until firm, then transfer to a freezer bag. Reheat in the oven or skillet directly from frozen.
Why is it important to salt and squeeze the zucchini?
Zucchini contains a lot of water, which can make the fritters soggy. Salting and squeezing removes excess moisture for better texture.
Can I use yellow squash instead of zucchini?
Absolutely. Yellow squash works just as well in this recipe.
What other dips pair well with these fritters?
Try tzatziki, sour cream with herbs, or a spicy aioli as alternative dips.
How do I prevent the fritters from falling apart?
Make sure the zucchini is well-drained and the batter is not too wet. Adding an extra spoonful of flour can help if needed.
Is this dish kid-friendly?
Yes, the mild flavors and crisp texture make these fritters a great option for children.
Can I make this recipe dairy-free?
Yes, skip the cheese in the batter and use a dairy-free yogurt for the dip.
What kind of oil is best for frying?
Use olive oil, avocado oil, or another oil with a medium to high smoke point.
Conclusion
Crispy Zucchini Fritters with Herbed Yogurt Dip are a delightful way to showcase fresh produce in a simple, satisfying form. With their golden crust and tender center, they’re equally suited for entertaining or everyday meals. Paired with a cool, creamy dip, these fritters are sure to be a repeat favorite in your kitchen.
Print
Crispy Zucchini Fritters with Herbed Yogurt Dip
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Golden, crispy zucchini fritters infused with herbs and Parmesan, served alongside a cool and tangy herbed yogurt dip. A perfect light snack or summer appetizer.
Ingredients
- 2 medium zucchini, grated
- 1 teaspoon salt
- 1/4 cup finely chopped red bell pepper
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons chopped fresh dill
- Olive oil, for frying
- 1 cup Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Extra dill and sumac (optional) for garnish
Instructions
- Place grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes. Then squeeze out excess moisture using a clean towel.
- In a bowl, combine zucchini, bell pepper, green onions, garlic, eggs, flour, Parmesan, pepper, paprika, and dill. Mix until well combined.
- Heat olive oil in a skillet over medium heat. Drop spoonfuls of the mixture into the pan, flattening slightly. Cook 3–4 minutes per side until golden and crisp.
- In a small bowl, mix all dip ingredients. Garnish with olive oil, dill, and a pinch of sumac if desired.
- Serve fritters warm with the herbed yogurt dip.
Notes
- Be sure to squeeze out as much moisture from the zucchini as possible for crispier fritters.
- Substitute dill with parsley or mint if preferred.
- Use a non-stick skillet to prevent fritters from sticking.
- Fritters can be kept warm in a low oven while cooking in batches.
Nutrition
- Serving Size: 2–3 fritters with dip
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 75mg
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