Go Back

Crispy Zucchini Fritters Recipe Easy Homemade with Creamy Garlic Herb Yogurt Dip

Golden, crispy zucchini fritters served with a tangy garlic herb yogurt dip for an easy homemade appetizer, side, or light meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Side Dish
Cuisine American, Mediterranean-Inspired
Servings 4 servings
Calories 210 kcal

Equipment

  • 1 box grater for shredding zucchini
  • 1 colander for draining salted zucchini
  • 1 clean kitchen towel for squeezing out moisture
  • 1 mixing bowl medium
  • 1 Small bowl for the dip
  • 1 large skillet for pan-frying
  • 1 spatula for flipping fritters

Ingredients
  

For the zucchini fritters

  • 2 medium zucchini grated
  • 1 teaspoon salt divided
  • 2 large eggs
  • 1/3 cup all-purpose flour
  • 1/3 cup Parmesan cheese grated
  • 2 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons fresh dill chopped
  • 1/4 teaspoon black pepper
  • 2 to 3 tablespoons olive oil for pan-frying

For the creamy garlic herb yogurt dip

  • 3/4 cup plain Greek yogurt
  • 1 small clove garlic finely grated or minced
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon lemon juice
  • 1/8 teaspoon black pepper
  • 1 pinch salt to taste

Instructions
 

Prepare the zucchini and dip

  • Grate the zucchini using the large holes of a box grater. Place it in a colander, sprinkle with 1/2 teaspoon salt, and let it sit for 10 minutes.
  • Transfer the zucchini to a clean kitchen towel or paper towels and squeeze firmly to remove as much liquid as possible.
  • In a small bowl, stir together the Greek yogurt, garlic, parsley, dill, lemon juice, black pepper, and a pinch of salt. Refrigerate until ready to serve.

Mix and cook the fritters

  • In a medium bowl, combine the squeezed zucchini, eggs, flour, Parmesan, minced garlic, parsley, dill, remaining 1/2 teaspoon salt, and black pepper. Stir until evenly mixed.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
  • Scoop about 2 tablespoons of batter per fritter into the skillet and gently flatten with the back of a spoon. Cook in batches without overcrowding the pan.
  • Fry for 3 to 4 minutes on the first side, then flip and cook for another 3 to 4 minutes, until both sides are golden-brown and the centers are set.
  • Transfer cooked fritters to a paper towel-lined plate or wire rack. Add more oil if needed and repeat with the remaining batter.
  • Serve the fritters warm with the creamy garlic herb yogurt dip.

Notes

Squeeze the zucchini very well for crisp fritters. If the batter seems loose, add 1 extra tablespoon flour. Reheat leftovers in a skillet or oven for the best texture. Refrigerate the dip and leftovers promptly.