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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 crust and are paired with a fresh, tangy lemon herb yogurt dip, making them a light yet satisfying treat perfect for any occasion.

Ingredients

Scale
  • 3 medium zucchini (about 1 pound/450 grams), grated
  • 1 teaspoon salt (to draw out moisture)
  • 2 large eggs, beaten, room temperature
  • ½ cup (60 grams) all-purpose flour (can substitute with almond flour for gluten-free)
  • ¼ cup (25 grams) grated Parmesan cheese
  • 2 garlic cloves, minced
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (or dill)
  • Olive oil or neutral oil for frying (e.g., avocado oil)
  • 1 cup (240 grams) Greek yogurt (full-fat or low-fat)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • ½ teaspoon garlic powder (optional)
  • Salt and pepper to taste

Instructions

  1. Grate the zucchini using a box grater or food processor into a large bowl.
  2. Sprinkle 1 teaspoon salt over the grated zucchini and mix well. Let it sit for 10 minutes to draw out moisture.
  3. Scoop the zucchini into a clean kitchen towel or cheesecloth and wring out as much water as possible until almost dry.
  4. Transfer the zucchini back to the bowl. Add beaten eggs, flour, grated Parmesan, minced garlic, black pepper, and chopped parsley. Stir until combined. Add more flour if too wet.
  5. Heat about 2 tablespoons of oil in a skillet over medium heat until shimmering but not smoking.
  6. Scoop about 2 tablespoons of batter and flatten gently into small patties in the pan. Fry in batches without overcrowding.
  7. Cook each side for 3-4 minutes until golden brown and crisp, adjusting heat as needed.
  8. Transfer cooked fritters to a paper towel-lined plate to drain excess oil and keep warm in a 200°F (95°C) oven.
  9. In a small bowl, mix Greek yogurt, lemon juice, lemon zest, fresh dill, chives, garlic powder (if using), salt, and pepper. Chill until serving.
  10. Serve warm fritters with the lemon herb yogurt dip immediately.

Notes

Ensure zucchini is squeezed dry to avoid soggy fritters. Use a thin spatula to flip gently. Keep cooked fritters warm in a low oven to maintain crispiness. For gluten-free, substitute flour with almond flour. For vegan, replace eggs with flax eggs and use plant-based yogurt. Baking option: bake at 400°F (200°C) for 20 minutes, flipping halfway, but expect less crispiness.

Nutrition

Keywords: zucchini fritters, crispy fritters, lemon herb yogurt dip, easy appetizer, gluten-free fritters, vegetarian, healthy snack

Find it online: https://freshforkful.com/crispy-zucchini-fritters-recipe-with-easy-tangy-lemon-herb-yogurt-dip/