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Crispy Zucchini Fritters with Lemon Herb Yogurt Sauce

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Quick and easy crispy zucchini fritters served with a tangy lemon herb yogurt sauce, perfect for gatherings or a light meal. Made with simple ingredients and ready in under 30 minutes.

Ingredients

Scale
  • 2 medium zucchini (about 14 oz), grated and squeezed dry
  • 1 large egg, room temperature
  • ½ cup all-purpose flour (about ½ cup)
  • ¼ cup grated Parmesan cheese (about 1 oz)
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Olive oil or vegetable oil, for frying
  • ½ cup plain Greek yogurt (about ½ cup)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh dill, finely chopped
  • Salt, to taste

Instructions

  1. Grate the zucchini using a box grater or food processor into a large bowl.
  2. Transfer the grated zucchini to a fine mesh sieve or cheesecloth and press firmly to remove as much water as possible. Let sit for 10 minutes and press again if needed.
  3. In a large bowl, combine the squeezed zucchini, egg, flour, grated Parmesan, minced garlic, salt, and pepper. Stir until just combined.
  4. Let the batter rest for about 10 minutes to allow the flour to absorb moisture and flavors to meld.
  5. Heat about 2 tablespoons of olive oil in a nonstick or cast iron skillet over medium heat until shimmering.
  6. Scoop about 2 tablespoons of batter per fritter and gently flatten in the pan. Cook for 3–4 minutes on each side until golden brown and crispy. Fry in batches without crowding the pan.
  7. Transfer cooked fritters to a paper towel-lined plate to drain excess oil and keep warm.
  8. While frying, mix Greek yogurt, lemon juice, lemon zest, chopped dill, and a pinch of salt in a small bowl. Adjust seasoning to taste.
  9. Serve the fritters warm with a dollop of lemon herb yogurt sauce on the side or drizzled on top.

Notes

Squeezing out excess moisture from zucchini is crucial to avoid soggy fritters. Letting the batter rest improves texture and flavor. Fry in batches without crowding the pan for best crispiness. Reheat in a skillet to restore crispness. For gluten-free, substitute flour with almond or chickpea flour. For dairy-free, use coconut yogurt and omit Parmesan.

Nutrition

Keywords: zucchini fritters, crispy fritters, lemon herb yogurt sauce, easy appetizer, quick recipe, vegetarian, gluten-free option

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