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Crispy Zucchini Fritters Recipe with Easy Tangy Lemon Yogurt Sauce

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These crispy zucchini fritters paired with a tangy lemon yogurt sauce are quick, easy, and perfect for busy weeknights or casual gatherings. The fritters have a golden crust with a tender zucchini center, complemented by a bright, zesty sauce.

Ingredients

Scale
  • 2 medium zucchinis, grated and squeezed dry
  • 2 large eggs, room temperature
  • ½ cup (60g) all-purpose flour (or almond flour for gluten-free)
  • ¼ cup (25g) Parmesan cheese, finely grated
  • 2 green onions, thinly sliced
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Olive oil or vegetable oil for frying
  • For the tangy lemon yogurt sauce:
  • ½ cup (120g) Greek yogurt
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon lemon zest
  • ¼ teaspoon garlic powder
  • Pinch of salt
  • 1 tablespoon fresh dill or parsley, chopped (optional)

Instructions

  1. Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible to avoid soggy fritters. You should get about 1 to 1 ½ cups of drained zucchini.
  2. In a large bowl, whisk together 2 large eggs until slightly frothy. Add the drained zucchini, ½ cup all-purpose flour, ¼ cup grated Parmesan, 2 thinly sliced green onions, 1 minced garlic clove, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir until just combined; the mixture should be moist but hold together when scooped.
  3. In a small bowl, combine ½ cup Greek yogurt, 2 tablespoons lemon juice, 1 teaspoon lemon zest, ¼ teaspoon garlic powder, a pinch of salt, and 1 tablespoon chopped fresh dill or parsley if using. Stir well and refrigerate until ready to serve.
  4. Heat 2 to 3 tablespoons of olive oil or vegetable oil in a large skillet over medium heat. The oil should shimmer but not smoke.
  5. Using a ¼ cup measure or large spoon, scoop the batter into the hot oil. Flatten gently with the back of the spoon to about ½ inch thickness. Cook for 3 to 4 minutes on each side, or until golden brown and crispy. Flip carefully to keep the fritters intact.
  6. Transfer cooked fritters to a paper towel-lined plate to absorb excess oil. If cooking in batches, keep finished fritters warm in a low oven (about 200°F / 90°C) on a wire rack set over a baking sheet.
  7. Plate the fritters and spoon the tangy lemon yogurt sauce over the top or serve it on the side for dipping. Enjoy while warm for the best texture.

Notes

Squeezing out zucchini moisture is crucial to avoid soggy fritters. Use medium heat for frying to get a golden crust without burning. Cook in batches to avoid overcrowding the pan. Keep fritters warm in a low oven if cooking multiple batches. For dairy-free, swap Greek yogurt with coconut yogurt and Parmesan with vegan cheese. If batter is too wet, add more flour; if too thick, add a splash of milk or water.

Nutrition

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

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