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Crispy Zucchini Fritters with Creamy Garlic Herb Yogurt Dip

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These crispy zucchini fritters are golden and crunchy on the outside, tender inside, and paired perfectly with a creamy garlic herb yogurt dip. A quick, easy, and crowd-pleasing snack or light meal.

Ingredients

Scale
  • 2 medium zucchinis (about 400g), grated
  • 1 teaspoon salt (to draw out moisture)
  • 1 large egg, beaten (room temperature)
  • 1/3 cup all-purpose flour (about 45g)
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • Freshly ground black pepper, to taste
  • Olive oil or neutral oil for frying (like vegetable or canola oil)
  • For the Creamy Garlic Herb Yogurt Dip:
  • 1 cup Greek yogurt (full-fat or dairy-free coconut yogurt)
  • 1 clove garlic, minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon lemon juice (freshly squeezed)
  • Salt and pepper, to taste
  • Optional: 1 teaspoon olive oil for richness

Instructions

  1. Grate the zucchinis using the coarse side of a box grater or food processor. Transfer to a large bowl and sprinkle with 1 teaspoon salt. Toss well and let sit for 10 minutes to draw out moisture.
  2. Place the zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. Set aside the dry zucchini.
  3. In a mixing bowl, whisk the beaten egg. Add grated zucchini, flour, Parmesan cheese, minced garlic, chopped parsley, and black pepper. Stir until just combined. If too wet, add more flour a tablespoon at a time.
  4. Heat about 2 tablespoons of olive oil or preferred frying oil in a non-stick skillet over medium heat until shimmering but not smoking.
  5. Scoop about 2 tablespoons of batter per fritter into the hot oil, flatten slightly with the back of a spoon. Cook 3-4 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
  6. Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (200°F/90°C) if cooking in batches.
  7. While fritters cook, mix Greek yogurt, minced garlic, chopped dill, lemon juice, salt, and pepper in a small bowl. Stir well and add olive oil if using. Adjust seasoning to taste.
  8. Serve fritters immediately with a generous dollop of creamy garlic herb yogurt dip. Garnish with extra herbs or lemon wedge if desired.

Notes

Squeezing out zucchini moisture is essential to avoid soggy fritters. Use a heavy-bottomed skillet to maintain steady oil temperature. Do not overcrowd the pan to keep fritters crispy. Batter can be loosened with a splash of milk or water if too stiff. The dip tastes better if chilled before serving.

Nutrition

Keywords: zucchini fritters, crispy fritters, garlic herb yogurt dip, easy snack, vegetarian, quick recipe

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