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Crispy Zucchini Fritters Recipe with Easy Tangy Lemon Herb Yogurt Dip

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These crispy zucchini fritters feature a golden, crunchy crust with a tender inside, paired perfectly with a tangy lemon herb yogurt dip for a refreshing balance.

Ingredients

Scale
  • 3 medium zucchinis (about 600g or 1.3 lbs), grated and thoroughly drained
  • 2 large eggs, room temperature
  • ½ cup (60g) all-purpose flour (can substitute almond or chickpea flour for gluten-free)
  • ¼ cup (25g) Parmesan cheese, finely grated
  • 2 tbsp chopped parsley
  • 1 tbsp chopped dill
  • 1 clove garlic, minced
  • Salt to taste (about ¾ tsp)
  • Black pepper to taste (about ½ tsp)
  • Olive oil for frying (extra virgin recommended)
  • For the Tangy Lemon Herb Yogurt Dip:
  • 1 cup (240ml) Greek yogurt
  • Juice of 1 medium lemon (about 2 tbsp)
  • 1 tbsp chopped parsley
  • 1 tbsp chopped dill
  • ½ clove garlic, finely minced
  • 1 tsp olive oil
  • Salt and pepper to taste

Instructions

  1. Grate the zucchinis using a box grater or food processor to yield about 3 cups of grated zucchini.
  2. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly over the sink to remove as much moisture as possible.
  3. In a large mixing bowl, combine the squeezed zucchini, eggs, flour, Parmesan cheese, parsley, dill, minced garlic, salt, and pepper. Stir until just combined; the mixture should be thick but moist.
  4. In a small bowl, whisk together Greek yogurt, lemon juice, parsley, dill, minced garlic, olive oil, salt, and pepper. Chill in the refrigerator while cooking fritters.
  5. Heat about 2 tbsp olive oil in a non-stick skillet over medium heat until shimmering but not smoking.
  6. Scoop about 2 tbsp of batter per fritter, flatten slightly, and place carefully in the hot oil. Cook in batches without overcrowding the pan.
  7. Fry each side for 3-4 minutes or until golden brown and crisp, flipping gently with a slotted spatula.
  8. Transfer cooked fritters to a plate lined with paper towels to drain excess oil.
  9. Serve the fritters warm with the chilled lemon herb yogurt dip on the side.

Notes

Squeeze out as much moisture as possible from the zucchini to ensure crispiness. Do not overcrowd the pan when frying to maintain oil temperature and crisp edges. The dip can be made ahead and chilled to enhance flavors. For gluten-free, substitute flour with almond or chickpea flour. For vegan, replace eggs with flaxseed eggs and use dairy-free yogurt.

Nutrition

Keywords: zucchini fritters, crispy fritters, lemon herb yogurt dip, easy snack, summer squash recipe, gluten-free fritters option, vegetarian appetizer

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