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Crispy Zucchini Fritters Recipe with Easy Lemon Herb Yogurt Sauce

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These crispy zucchini fritters are tender inside with golden, crunchy edges, served with a bright and tangy lemon herb yogurt sauce. Perfect for quick weeknight meals, snacks, or casual brunches.

Ingredients

Scale
  • 3 medium zucchinis, grated and well-drained
  • 2 large eggs, room temperature
  • ½ cup (60g) all-purpose flour (can substitute almond flour for gluten-free)
  • ¼ cup (25g) Parmesan cheese, finely grated
  • 2 cloves garlic, minced
  • 2 tablespoons fresh dill and parsley, chopped
  • Salt and black pepper, to taste
  • Olive oil, for frying
  • For the lemon herb yogurt sauce:
  • 1 cup (240g) plain full-fat Greek yogurt
  • Juice and zest of 1 lemon
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped dill
  • 1 small clove garlic, finely minced
  • Pinch of salt
  • Freshly ground black pepper, to taste

Instructions

  1. Grate the zucchini using a box grater or food processor into a large bowl (about 3 cups or 300g).
  2. Place grated zucchini in a clean towel or cheesecloth, gather and twist to squeeze out as much moisture as possible (expect to drain at least ½ cup or 120 ml of water).
  3. In a large bowl, combine squeezed zucchini with eggs, flour, Parmesan, minced garlic, chopped dill and parsley, salt (about ½ teaspoon), and black pepper (about ¼ teaspoon). Stir until evenly incorporated and mixture holds together when pressed.
  4. Heat 2 tablespoons olive oil over medium heat in a non-stick skillet or cast iron pan until shimmering but not smoking.
  5. Scoop heaping tablespoons of batter into the pan and flatten into 3-inch (7.5 cm) patties. Fry in batches without overcrowding.
  6. Cook fritters 3-4 minutes on the first side until golden and crisp, then flip and cook another 3 minutes on the other side.
  7. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (about 200°F / 90°C) while frying remaining batter.
  8. In a small bowl, whisk together Greek yogurt, lemon juice and zest, minced garlic, chopped chives and dill, salt, and pepper. Chill until ready to serve.
  9. Serve fritters warm with a generous dollop of lemon herb yogurt sauce on the side or drizzled over.

Notes

Squeezing out excess moisture from zucchini is crucial to avoid soggy fritters. Fry at medium heat to ensure fritters cook through without burning. Use a thin spatula to flip gently. For gluten-free, substitute flour with almond or chickpea flour. Vegan version uses flax eggs and dairy-free yogurt. Fritters can be baked at 400°F for 15-20 minutes, flipping halfway.

Nutrition

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

Find it online: https://chrisfeasts.com/crispy-zucchini-fritters-recipe-with-easy-lemon-herb-yogurt-sauce/