Zucchini Fritters with Yogurt Sauce Recipe

Prep Time 15 mins
Cook Time 15 mins
Rest Time 10 mins
Total Time 40 mins
Cooking Method: , ,
Cuisine: ,
Courses: , ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 4
Best Season: Summer
Description

Crispy on the outside and tender on the inside, these Zucchini Fritters with Yogurt Sauce are the perfect combination of fresh summer produce and creamy tangy dip. Packed with flavor, these fritters make a light appetizer, side dish, or snack that’s both healthy and easy to prepare. Pairing seasonal zucchini with herbs and a refreshing yogurt sauce, this recipe is an excellent choice for anyone looking for a quick, vegetarian-friendly dish that feels both wholesome and satisfying.

Ingredients
    For the Zucchini Fritters
  • 3 medium zucchini (grated)
  • 1 tsp salt (to draw out water from zucchini)
  • 0.5 cup all-purpose flour (or whole wheat flour for healthier version)
  • 0.25 cup grated Parmesan cheese (optional but adds flavor)
  • 2 large eggs (lightly beaten)
  • 2 green onions (finely chopped)
  • 2 tbsp fresh parsley (chopped)
  • 0.5 tsp black pepper (freshly ground)
  • 0.5 tsp paprika or chili flakes (optional for mild spice)
  • 3 tbsp olive oil (for frying, adjust as needed)
    • For the Yogurt Sauce
  • 1 cup plain Greek yogurt
  • 1 tbsp lemon juice (freshly squeezed)
  • 1 small garlic clove (minced)
  • 1 tbsp fresh dill (chopped, or substitute mint)
  • 0.25 tsp salt
  • 0.25 tsp black pepper
Instructions
    Prepare the Zucchini
  1. 1
    Grate the zucchini using a box grater. Place it in a bowl, sprinkle with 1 tsp salt, and let it rest for 10 minutes. After resting, squeeze out excess moisture using a clean kitchen towel or cheesecloth. Removing water ensures crisp fritters instead of soggy ones.
    2. Make the Batter
  2. 2
    In a large mixing bowl, combine drained zucchini, flour, Parmesan (if using), beaten eggs, green onions, parsley, black pepper, and paprika. Mix until you get a thick but slightly sticky batter. If it feels too wet, add a little extra flour.
    3. Shape the Fritters
  3. 3
    Scoop about 2 tablespoons of batter and gently flatten into small patties. Place them on a tray or plate while preparing the rest.
    4. Fry the Fritters
  4. 4
    Heat 3 tbsp olive oil in a large nonstick skillet over medium-high heat (around 180°C). Fry fritters in batches, about 2–3 minutes per side, until golden brown and crispy. Avoid overcrowding the pan. Place finished fritters on a paper towel-lined plate to absorb excess oil.
    5. Make the Yogurt Sauce
  5. 5
    In a small bowl, whisk together Greek yogurt, lemon juice, minced garlic, dill, salt, and pepper until smooth. Taste and adjust seasoning if needed.
    6. Serve
  6. 6
    Arrange fritters on a serving plate and drizzle with yogurt sauce or serve the sauce on the side for dipping. Garnish with extra herbs or lemon wedges.
Note

Storage: Store leftover fritters in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to keep them crispy.

Freezing: Freeze cooked fritters in a single layer, then transfer to a freezer bag. Reheat directly from frozen in the oven.

Variation: Add crumbled feta or shredded mozzarella for extra flavor. For a gluten-free option, use chickpea flour or oat flour instead of wheat flour.

Health Tip: Baking is an alternative—brush fritters with olive oil and bake at 200°C for 20 minutes, flipping halfway.

Keywords: healthy, vegetarian, easy, crispy fritters, zucchini recipe
Read it online: https://petitepanini.com/recipe/zucchini-fritters-with-yogurt-sauce-recipe/