Crispy on the outside and tender inside, these golden zucchini fritters are packed with fresh herbs and paired with a creamy, tangy yogurt dip—perfect as a snack, appetizer, or light lunch. They showcase the freshness of zucchini in a form that’s comforting, versatile, and perfect for warm weather or casual gatherings.

Why You’ll Love This Recipe

These zucchini fritters are simple, flavorful, and highly adaptable. The fresh herbs and optional feta add complexity, while the herbed yogurt dip provides a refreshing counterpoint to the fritters’ savory crispness. Ideal for using up seasonal zucchini, this recipe is a delightful way to serve vegetables in a form that even picky eaters will enjoy.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the fritters:

• zucchinis, medium, grated
• salt
• chopped dill
• green onions, finely sliced
• crumbled feta (optional)
• eggs
• all-purpose flour
• black pepper
• baking powder
• olive oil (for frying)

For the yogurt dip:

• Greek yogurt
• garlic clove, minced
• lemon juice
• chopped fresh mint or dill
• salt and pepper to taste
• paprika or chili flakes (for garnish)

Directions

1. Place grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes to draw out moisture.
2. After resting, squeeze the zucchini thoroughly using a clean kitchen towel to remove excess liquid.
3. In a large bowl, combine the drained zucchini with dill, green onions, crumbled feta (if using), eggs, flour, black pepper, and baking powder. Mix until well incorporated.
4. Heat olive oil in a non-stick skillet over medium heat.
5. Scoop heaping tablespoons of the batter and gently flatten them into rounds in the pan.
6. Cook each fritter for 3–4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to absorb excess oil.
7. In a small bowl, mix Greek yogurt, minced garlic, lemon juice, chopped mint or dill, and season with salt and pepper.
8. Serve the warm fritters with the chilled herbed yogurt dip, topped with a pinch of paprika or chili flakes.

Servings and timing

This recipe yields approximately 10–12 fritters, serving 3 to 4 people.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

• Cheesy Upgrade: Add grated Parmesan along with or instead of feta for extra flavor.
• Spiced Fritters: Incorporate a pinch of cumin or curry powder for a spiced twist.
• Gluten-Free Option: Substitute flour with a gluten-free flour blend or chickpea flour.
• Vegan Adaptation: Replace eggs with a flax egg and omit the feta.
• Extra Veggies: Mix in grated carrot or corn kernels for added texture and sweetness.

Storage/Reheating

Store leftover fritters in an airtight container in the refrigerator for up to 3 days.
The yogurt dip can be refrigerated separately for the same duration.

To reheat, warm the fritters in a skillet over medium heat for 2–3 minutes per side, or bake them at 350°F (175°C) for about 8 minutes until crisp. Avoid microwaving as it can make the fritters soggy.

FAQs

Can I make the batter ahead of time?

It is best to cook the fritters immediately after mixing. However, you can grate and prep the zucchini in advance and refrigerate it until ready to mix.

How do I prevent soggy fritters?

Thoroughly squeezing out the zucchini’s liquid is key. Avoid overcrowding the pan and ensure the oil is hot before cooking.

Can I freeze zucchini fritters?

Yes, cook them fully, let them cool, then freeze in a single layer. Reheat in a skillet or oven for best texture.

What can I use instead of feta cheese?

Try ricotta, goat cheese, or omit the cheese entirely for a lighter fritter.

Are these fritters suitable for kids?

Yes, their mild flavor and crispy texture are often kid-approved. You can leave out green onions if needed.

What should I serve with these fritters?

They pair well with salads, rice dishes, or simply as an appetizer with the yogurt dip.

Can I bake the fritters instead of frying?

Yes, bake them at 400°F (200°C) for 15–20 minutes, flipping halfway through, until golden.

Is it necessary to peel the zucchini?

No, the skin is tender and adds color and texture. Just wash thoroughly before grating.

Can I use a different dip?

Certainly—try tzatziki, sour cream with herbs, or even a spicy harissa yogurt for variation.

How thick should the fritter batter be?

The mixture should hold together but not be too wet or loose. Adjust with a little more flour if needed.

Conclusion

Zucchini fritters with herbed yogurt dip are a delicious and wholesome way to highlight fresh summer produce. Crispy, savory, and paired with a cooling dip, these fritters are sure to please at any time of day. Whether served as a casual snack or an elegant starter, they are versatile, easy to prepare, and full of bright, herbaceous flavor.

Zucchini Fritters with Herbed Yogurt Dip

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 10-12 fritters
• Category: Appetizer
• Method: Pan-Frying
• Cuisine: Mediterranean
• Diet: Vegetarian

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Description

Croustillants à l’extérieur et tendres à l’intérieur, ces beignets de courgettes dorés sont remplis d’herbes fraîches et accompagnés d’une trempette au yaourt crémeuse et acidulée, parfaits comme collation, apéritif ou déjeuner léger.

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Ingredients

• 2 courgettes moyennes, râpées
• 1/2 cuillère à café de sel
• 1/4 tasse d’aneth haché
• 2 oignons verts, finement tranchés
• 1/3 tasse de feta émiettée (facultatif)
• 2 œufs
• 1/3 tasse de farine tout usage
• 1/4 cuillère à café de poivre noir
• 1/4 cuillère à café de levure chimique
• 2 cuillères à soupe d’huile d’olive (pour la friture)
• 1 tasse de yaourt grec
• 1 gousse d’ail hachée
• 1 cuillère à soupe de jus de citron
• 1 cuillère à soupe de menthe fraîche ou d’aneth hachée
• Sel et poivre au goût
• Une pincée de paprika ou de flocons de piment pour la garniture

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Instructions

1. Placez les courgettes râpées dans une passoire, salez et laissez reposer 10 minutes. Essorez-les au maximum avec un torchon propre.
2. Dans un grand bol, mélanger les courgettes égouttées avec l’aneth, les oignons verts, la feta (si vous en utilisez), les œufs, la farine, le poivre noir et la levure chimique.
3. Faire chauffer l’huile d’olive dans une poêle antiadhésive à feu moyen. Prélever de grosses cuillères à soupe de pâte et les aplatir légèrement en rondelles dans la poêle.
4. Cuire 3 à 4 minutes de chaque côté, ou jusqu’à ce que les morceaux soient dorés et croustillants. Déposer sur une assiette recouverte de papier absorbant.
5. Dans un petit bol, mélanger tous les ingrédients de la trempette au yogourt et bien mélanger.
6. Servez les beignets chauds avec une trempette au yaourt aux herbes glacée, saupoudrée de paprika ou de flocons de piment.

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Notes

• Assurez-vous d’extraire autant d’eau que possible des courgettes pour éviter d’avoir des beignets détrempés.
• La feta ajoute une saveur supplémentaire mais peut être omise pour une option sans produits laitiers.
• La menthe donne une touche rafraîchissante à la trempette au yaourt ; l’aneth fonctionne également bien.
• Ces beignets se réchauffent bien à la poêle ou au four pour des restes croustillants.

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Nutrition

• Serving Size: 2 fritters with dip
• Calories: 160
• Sugar: 2g
• Sodium: 250mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 55mg