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Crispy Shredded Zucchini Fritters Recipe With Easy Tangy Lemon Herb Yogurt Dip

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Crispy and golden shredded zucchini fritters served with a tangy lemon herb yogurt dip, perfect as a quick snack or side dish that celebrates fresh summer harvests.

Ingredients

Scale
  • 3 medium zucchini (about 1 pound / 450 grams), shredded
  • 1 teaspoon salt (for drawing out moisture)
  • 2 large eggs, beaten (room temperature)
  • ½ cup all-purpose flour (60 grams) or almond flour for gluten-free option
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • ¼ cup chopped fresh parsley
  • ¼ teaspoon black pepper
  • Olive oil or avocado oil, for frying
  • 1 cup plain Greek yogurt (240 ml)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon chopped fresh dill or chives
  • 1 small garlic clove, minced
  • Salt and pepper, to taste

Instructions

  1. Shred the zucchini using a box grater or food processor. Transfer to a large bowl and sprinkle with 1 teaspoon of salt. Toss to combine and let sit for 10 minutes to draw out moisture.
  2. Place shredded zucchini in a clean kitchen towel or cheesecloth and twist tightly to wring out as much liquid as possible.
  3. In the large bowl, combine the dried zucchini, beaten eggs, flour, Parmesan, minced garlic, parsley, and black pepper. Stir gently until evenly combined. Add more flour if mixture is too wet.
  4. In a small bowl, mix Greek yogurt, lemon juice, lemon zest, garlic, dill (or chives), salt, and pepper. Stir until smooth and refrigerate until ready to serve.
  5. Heat about 2 tablespoons of olive or avocado oil in a non-stick or cast iron skillet over medium heat until shimmering.
  6. Scoop about 2 tablespoons of batter per fritter into the pan, flattening slightly. Cook for 3-4 minutes on one side until golden and crisp, then flip and cook another 3-4 minutes. Cook in batches without overcrowding.
  7. Transfer cooked fritters to a paper towel-lined plate to absorb excess oil. Keep warm in a low oven (about 200°F) while finishing the rest.
  8. Serve warm with a dollop of the tangy lemon herb yogurt dip on the side.

Notes

Use fresh zucchini for best results; squeezing out moisture is key to crispiness. Medium heat prevents burning while cooking through. Don’t overcrowd the pan to keep oil hot. Variations include using almond flour for gluten-free, swapping cheeses, or baking instead of frying.

Nutrition

Keywords: zucchini fritters, crispy zucchini, lemon herb yogurt dip, summer recipe, gluten-free option, easy snack, vegetable fritters

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