Golden pan-fried zucchini fritters with fresh herbs and finely diced red bell pepper come together in this vibrant and savory dish, perfect as a light vegetarian meal or an appetizer. Paired with a refreshing garlic yogurt sauce topped with thinly sliced onions and parsley, this recipe brings a delightful balance of crispiness and creaminess to your table.

Why You’ll Love This Recipe

These zucchini fritters are a celebration of texture and flavor—crispy on the outside, tender on the inside, and bursting with the freshness of herbs. The garlic yogurt sauce provides a cool, tangy contrast, elevating each bite. Whether you’re looking for a quick lunch, a party starter, or a way to use up fresh summer zucchini, this recipe is both simple and impressive. It’s also vegetarian, easy to prepare, and made with everyday ingredients.

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
1/2 teaspoon salt
1/2 cup red bell pepper, finely diced
1/4 cup chopped scallions
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
1/3 cup all-purpose flour
2 eggs, beaten
1/4 teaspoon baking powder
Salt and pepper to taste
Olive oil for frying

For the garlic yogurt sauce:
1 cup plain Greek yogurt
1 clove garlic, finely minced
1 tablespoon lemon juice
Salt to taste
1 tablespoon olive oil
1/4 small onion, thinly sliced
1 tablespoon chopped parsley

directions

Place grated zucchini in a colander and sprinkle with salt. Let sit for 10 minutes to release moisture. Squeeze out excess liquid using a clean kitchen towel or cheesecloth.
In a large bowl, combine the drained zucchini, red bell pepper, scallions, parsley, dill, flour, eggs, baking powder, salt, and pepper. Mix until evenly blended.
Heat olive oil in a skillet over medium heat. Drop spoonfuls of the mixture into the pan and gently flatten into patties. Cook for 3 to 4 minutes per side until golden and crispy.
Transfer cooked fritters to a plate lined with paper towels to absorb excess oil.
For the sauce, mix Greek yogurt, garlic, lemon juice, and salt in a bowl. Drizzle with olive oil and top with thinly sliced onions and chopped parsley.
Serve fritters warm with the garlic yogurt sauce on the side.

Servings and timing

This recipe makes approximately 8–10 fritters and serves 4 people as an appetizer or 2 as a main dish.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Cheesy Fritters: Add 1/4 cup crumbled feta or grated Parmesan to the batter.
Spicy Kick: Incorporate a pinch of red pepper flakes or a chopped green chili.
Gluten-Free Option: Substitute the flour with chickpea flour or a gluten-free blend.
Vegan Version: Use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and dairy-free yogurt for the sauce.
Different Herbs: Swap dill and parsley for basil, mint, or cilantro depending on your taste.
Mini Fritters: Make bite-sized versions for a party platter or appetizer spread.

storage/reheating

Store any 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 8–10 minutes until crisp. Avoid microwaving, as it may make the fritters soggy. The garlic yogurt sauce can be stored separately in the fridge for up to 3 days; stir before serving.

FAQs

How do I keep zucchini fritters from getting soggy?

Squeezing out as much water as possible from the grated zucchini is key. You can also let them rest on a wire rack after frying to stay crisp.

Can I make the fritter batter ahead of time?

It’s best to prepare and fry the fritters fresh, but you can prep the vegetables and herbs a few hours ahead and mix just before cooking.

What can I use instead of Greek yogurt?

Sour cream or plain regular yogurt can be substituted, though the sauce may be slightly thinner.

Can I bake these fritters instead of frying?

Yes, bake them on a parchment-lined baking sheet at 400°F (200°C) for about 15–20 minutes, flipping halfway through.

Are these fritters freezer-friendly?

Yes. Freeze them on a tray first, then transfer to a freezer-safe bag. Reheat in the oven directly from frozen until heated through and crisp.

What can I serve with these fritters?

They pair well with a green salad, couscous, roasted vegetables, or even inside a pita wrap.

Can I use frozen zucchini?

Fresh zucchini is recommended, but if using frozen, thaw and drain thoroughly before using.

How thick should the fritter batter be?

The batter should be thick enough to hold its shape when spooned into the pan. If it’s too wet, add a little more flour.

Can I use other vegetables in the mix?

Yes, you can include grated carrots, corn, or even spinach. Just be sure to drain any excess moisture.

What kind of pan is best for frying fritters?

A non-stick or cast iron skillet works best to ensure even browning and easy flipping.

Conclusion

These Crispy Zucchini & Herb Fritters with Garlic Yogurt Sauce offer a delicious blend of textures and flavors, ideal for any occasion. Simple to make and packed with freshness, they are a versatile addition to your meal rotation. Whether served as a main or a starter, they are bound to impress with every bite.