Golden brown zucchini fritters packed with fresh herbs and cheese, pan-fried to perfection and served with a tangy herbed yogurt sauce—light, crispy, and irresistibly snackable. This dish is a delightful way to enjoy summer zucchini and makes an excellent appetizer, snack, or vegetarian side.
Why You’ll Love This Recipe
Zucchini fritters are a simple yet flavorful way to use fresh zucchini. They’re crispy on the outside, tender inside, and filled with savory notes from Parmesan, herbs, and green onion. Paired with a creamy yogurt dip infused with lemon, garlic, and dill, this recipe offers a refreshing contrast of textures and tastes. It’s quick, wholesome, and incredibly satisfying.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Fritters:
- 2 medium zucchinis, grated
- 1 tsp salt (for draining)
- 2 eggs
- ⅓ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- 2 tbsp chopped parsley or dill
- 2 green onions, finely sliced
- 1 clove garlic, minced
- Salt and pepper to taste
- Olive oil, for frying
For the Yogurt Dip:
- 1 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tsp dried dill or fresh mint
- 1 small garlic clove, grated
- Salt and pepper to taste
Directions
- Grate the zucchini and place it in a colander. Sprinkle with 1 teaspoon of salt and let it sit for 15 minutes to draw out moisture.
- Squeeze the zucchini thoroughly using a clean kitchen towel or paper towels to remove excess liquid.
- In a large bowl, combine the drained zucchini, eggs, flour, Parmesan, chopped herbs, green onions, garlic, salt, and pepper. Mix until evenly incorporated.
- Heat olive oil in a non-stick skillet over medium heat. Scoop spoonfuls of the zucchini mixture into the pan and flatten slightly with the back of a spatula.
- Cook each fritter for 3–4 minutes per side until golden brown and crispy. Remove and drain on a paper towel-lined plate.
- For the yogurt dip, stir together Greek yogurt, lemon juice, dill or mint, grated garlic, salt, and pepper in a small bowl. Chill until serving.
- Serve fritters hot with the herbed yogurt dip on the side.
Servings and timing
Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Variations
- Cheesy option: Add shredded mozzarella or feta to the fritter batter for extra richness.
- Spicy kick: Incorporate a pinch of red pepper flakes or finely chopped jalapeño.
- Gluten-free: Substitute all-purpose flour with chickpea flour or a gluten-free blend.
- Baked version: Bake at 400°F (200°C) on a greased baking sheet for 20–25 minutes, flipping halfway through.
- Different dip: Replace the yogurt dip with tzatziki, sour cream, or a tahini dressing for variety.
Storage/Reheating
Store leftover fritters in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a preheated oven at 375°F (190°C) for 10 minutes or in a skillet over medium heat until warmed through and crispy. Avoid microwaving to maintain texture. The yogurt dip can be refrigerated for up to 3 days.
FAQs
Can I use frozen zucchini?
Yes, but thaw and squeeze out all excess moisture before using.
How do I keep the fritters from falling apart?
Ensure the mixture is not too wet, and press them gently when forming in the pan to help them bind together.
Can I prepare the fritter batter in advance?
You can grate and drain the zucchini in advance, but mix the batter just before frying to maintain texture.
What oil is best for frying fritters?
Olive oil or any neutral oil like vegetable or sunflower oil works well.
Are these fritters kid-friendly?
Yes, they are a great way to include vegetables in a child-friendly format. You can skip the green onions if preferred.
Can I freeze zucchini fritters?
Yes. Cool them completely, then freeze in a single layer. Reheat from frozen in the oven for best results.
Do I need to peel the zucchini?
No, the skin is tender and adds texture and color. Just wash the zucchini well before grating.
Can I make the yogurt dip dairy-free?
Yes, substitute Greek yogurt with a plant-based yogurt like coconut or almond yogurt.
Why are my fritters soggy?
Excess moisture is the most common cause. Be sure to squeeze the zucchini thoroughly before mixing.
What can I serve with zucchini fritters?
They pair well with salads, grilled meats, or as part of a brunch spread.
Conclusion
Crispy zucchini fritters with herbed yogurt dip are a versatile and flavorful dish that makes the most of fresh produce. Whether served as an appetizer, snack, or light meal, these fritters deliver a perfect balance of crispness and creaminess. Simple to prepare and endlessly adaptable, they are sure to become a go-to favorite.
Print
Crispy Zucchini Fritters with Herbed Yogurt Dip
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Golden brown zucchini fritters made with herbs and Parmesan, pan-fried until crisp and served with a refreshing herbed Greek yogurt dip—a perfect appetizer or snack.
Ingredients
- 2 medium zucchinis, grated
- 1 tsp salt (for draining)
- 2 eggs
- 1/3 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped parsley or dill
- 2 green onions, finely sliced
- 1 clove garlic, minced
- Salt and pepper to taste
- Olive oil, for frying
- 1 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tsp dried dill or fresh mint
- 1 small garlic clove, grated
- Salt and pepper to taste (for dip)
Instructions
- Grate the zucchini, sprinkle with salt, and let sit in a colander for 15 minutes. Squeeze out excess moisture using a clean towel or paper towels.
- In a large bowl, mix the drained zucchini with eggs, flour, Parmesan, herbs, green onions, garlic, salt, and pepper until well combined.
- Heat a few tablespoons of olive oil in a non-stick skillet over medium heat.
- Drop spoonfuls of the mixture into the pan and flatten slightly with the back of a spoon.
- Cook for 3–4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate.
- In a separate bowl, mix the Greek yogurt, lemon juice, dill or mint, grated garlic, salt, and pepper. Chill until ready to serve.
- Serve the hot zucchini fritters with the herbed yogurt dip on the side.
Notes
- Make sure to squeeze out as much moisture from the zucchini as possible for crispier fritters.
- You can substitute almond flour for a gluten-free version.
- The dip can be made ahead of time and stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 2-3 fritters with dip
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 65mg
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