Crispy Zucchini Fritters with Yogurt Sauce Recipe
I first made these zucchini fritters on a whim, and they instantly became a family favorite. The crispy outside gives way to a tender, savory inside that’s just irresistible. Paired with a simple, refreshing yogurt sauce, it’s a dish I find myself making again and again.
It’s so quick and satisfying. For another delicious idea, you might want to explore our guide for our Avocado Egg Rolls with Dipping Sauce recipe. This recipe, however, is my go-to for using up fresh zucchini.
Ingredients You’ll Need
Here’s what you need to gather to create these fantastic fritters and the accompanying sauce. Using fresh ingredients is key to getting the best flavor and texture.
For the Zucchini Fritters:
- 2 medium zucchinis – Fresh, firm zucchini will have less water content, making your fritters crispier.
- 1 teaspoon salt – This is essential for drawing out the moisture from the zucchini.
- 1 cup all-purpose flour – Acts as the binder that holds the fritters together.
- 1/2 cup grated Parmesan cheese – Use a fresh block and grate it yourself for the best melt and flavor.
- 2 large eggs, lightly beaten – Binds the ingredients and adds richness.
- 2 cloves garlic, minced – Provides a wonderful aromatic, savory base.
- 1/4 cup chopped fresh herbs (parsley or dill) – Fresh herbs brighten up the flavor profile significantly.
- 1/2 teaspoon black pepper – For a touch of gentle spice.
- 1/4 cup olive oil, for frying – A quality olive oil adds flavor as you pan-fry the fritters.
For the Yogurt Sauce:
- 1 cup plain Greek yogurt – Its thick consistency makes for a rich, creamy sauce.
- 1 tablespoon lemon juice – Freshly squeezed is best for a bright, tangy kick.
- 1 tablespoon olive oil – Adds a smooth finish and a hint of fruity flavor.
- 1 clove garlic, minced – A little goes a long way to infuse the sauce with flavor.
- Salt and pepper to taste – Adjust to your personal preference.
Note: This recipe yields approximately 12-15 fritters, serving about 4 people.
Cooking Time
This recipe comes together quickly, making it a great option for a weeknight meal or a fast appetizer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
How to Make Zucchini Fritters with Yogurt Sauce
Making these fritters is a simple and rewarding process. Just follow these steps, and you’ll have a plate of golden, crispy delights ready in no time. The key is to remove as much water as possible from the zucchini to ensure they don’t turn out soggy.
Step 1: Prepare the Zucchini
First, grate the medium zucchinis using a box grater. Place the grated zucchini into a colander and sprinkle it with one teaspoon of salt. Let it sit for about 10-15 minutes. This step is crucial because the salt will draw out the excess water from the zucchini.
Step 2: Squeeze Out Excess Moisture
After letting the zucchini rest, transfer it to a clean kitchen towel or cheesecloth. Gather the cloth and wring it out over the sink, squeezing as hard as you can to remove as much liquid as possible. You’ll be surprised by how much water comes out! This is the secret to perfectly crispy fritters.
Step 3: Mix the Fritter Batter
In a large mixing bowl, combine your squeezed zucchini with the all-purpose flour, grated Parmesan cheese, lightly beaten eggs, minced garlic, chopped fresh herbs, and black pepper. Stir all the ingredients together until you have a thick, well-combined batter.
Step 4: Fry the Fritters
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, drop spoonfuls of the batter into the pan. Use the back of your spoon to gently flatten each one into a small patty. Cook for 3-4 minutes per side, until they are golden brown and crispy.
Step 5: Drain and Prepare the Sauce
Transfer the cooked fritters to a plate lined with paper towels to absorb any excess oil. While they are cooling slightly, prepare the yogurt sauce. In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, minced garlic, salt, and pepper until smooth and creamy.
Additional Tips for Making this Recipe Better
Having made these dozens of times, I’ve picked up a few tricks that really elevate the final result.
- Don’t skip the squeeze: I can’t stress this enough. If you think you’ve squeezed enough water out of the zucchini, squeeze it again. The drier your zucchini, the crispier your fritters will be.
- Get your oil hot: Make sure the oil is properly heated before you add the batter. If it’s not hot enough, the fritters will absorb the oil and become greasy instead of crispy. A drop of batter should sizzle immediately.
- Fresh herbs are non-negotiable: While dried herbs work in a pinch, fresh parsley or dill truly makes a world of difference in the flavor. I love the bright, fresh taste it adds.
- Don’t overcrowd the pan: Fry the fritters in batches to ensure they have enough space. Overcrowding the pan will lower the oil temperature and cause the fritters to steam rather than fry.
Variations to Try
This recipe is fantastic as is, but it’s also highly adaptable. You can easily tweak it to fit different dietary needs or simply to try new flavors. These variations are great when you’re looking for new dinner recipes to add to your rotation.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose blend or even almond flour. The texture will be slightly different but just as delicious.
- Dairy-Free: Omit the Parmesan cheese or use a dairy-free alternative. For the sauce, use a plain, unsweetened dairy-free yogurt like coconut or almond-based yogurt.
- Add a kick: Mix in 1/4 teaspoon of red pepper flakes or a finely chopped jalapeño into the batter for a little bit of heat.
- More Veggies: Feel free to add other grated vegetables like carrots or finely chopped onions and bell peppers to the batter for extra flavor and nutrients.
How to Serve Zucchini Fritters with Yogurt Sauce
These fritters are incredibly versatile. Here are a few ways to serve them:
- Serve them warm as an appetizer or side dish with the tangy yogurt sauce for dipping.
- Create a light lunch by placing a couple of fritters on a bed of fresh arugula salad.
- Make them the star of a brunch platter, perhaps topped with a poached egg and some smoked salmon.
- For dessert, you could even try our Mediterranean Olive Tapenade with Crostini Recipe for a sweet finish to the meal.
Calories Count
Here is an approximate nutritional breakdown for this recipe.
- Servings: 4
- Calories per serving: Approximately 250 kcal
- Protein: 12g
- Carbohydrates: 20g
- Fat: 14g
How to Store
If you have leftovers, they are easy to store and reheat for later.
- Place cooled fritters in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze fritters on a baking sheet in a single layer, then transfer to a freezer-safe bag for up to 3 months.
- Reheat in an oven or air fryer at 375°F (190°C) until warm and crispy. Avoid the microwave, as it will make them soggy.
Why You’ll Love This Recipe
There are so many reasons this simple recipe is a keeper. Here’s why I think you’ll enjoy it as much as I do:
- Quick and Easy: It comes together in just 30 minutes, making it perfect for any day of the week.
- Incredibly Flavorful: The combination of savory fritters and cool, tangy sauce is a match made in heaven.
- Great for Using Zucchini: It’s the perfect way to use up the summer abundance of zucchini from your garden or market.
- Versatile and Adaptable: You can serve it as an appetizer, side, or main, and easily adjust it for dietary needs.
A Few More Details
This recipe is a wonderful way to introduce more vegetables into your meals in a fun and delicious format. The fritters are light yet satisfying, and they appeal to both adults and kids.
The fresh herbs and garlic build a savory foundation that is perfectly balanced by the creamy, bright yogurt sauce. It’s a dish that feels special enough for guests but is simple enough for a casual Tuesday night. Enjoy the process of making them and the delightful results
Zucchini Fritters with Yogurt Sauce Recipe
Ingredients
Method
- First, grate the medium zucchinis using a box grater. Place the grated zucchini into a colander and sprinkle it with one teaspoon of salt. Let it sit for about 10-15 minutes. This step is crucial because the salt will draw out the excess water from the zucchini.
- After letting the zucchini rest, transfer it to a clean kitchen towel or cheesecloth. Gather the cloth and wring it out over the sink, squeezing as hard as you can to remove as much liquid as possible. You’ll be surprised by how much water comes out! This is the secret to perfectly crispy fritters.
- In a large mixing bowl, combine your squeezed zucchini with the all-purpose flour, grated Parmesan cheese, lightly beaten eggs, minced garlic, chopped fresh herbs, and black pepper. Stir all the ingredients together until you have a thick, well-combined batter.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, drop spoonfuls of the batter into the pan. Use the back of your spoon to gently flatten each one into a small patty. Cook for 3-4 minutes per side, until they are golden brown and crispy.
- Transfer the cooked fritters to a plate lined with paper towels to absorb any excess oil. While they are cooling slightly, prepare the yogurt sauce. In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, minced garlic, salt, and pepper until smooth and creamy.