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Crispy Zucchini Fritters Recipe with Easy Herbed Greek Yogurt Dip

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These crispy zucchini fritters are quick and easy to make, featuring a crunchy exterior and tender inside, paired perfectly with a creamy, tangy herbed Greek yogurt dip.

Ingredients

Scale
  • 2 medium zucchinis (about 12 oz / 340 g), shredded and squeezed dry
  • 1/2 teaspoon salt
  • 1/4 cup all-purpose flour (or almond flour for gluten-free option)
  • 1/4 cup grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • 1 large egg, beaten (room temperature)
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • 2 tablespoons olive oil (extra virgin, for frying)
  • 1 cup plain Greek yogurt (2% fat preferred)
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon lemon juice (freshly squeezed)
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Using a box grater or food processor, shred the zucchinis. Place the shredded zucchini into a large bowl and sprinkle with 1/2 teaspoon salt. Toss gently and let sit for about 10 minutes to draw out moisture.
  2. Transfer the zucchini to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
  3. In a mixing bowl, combine the squeezed zucchini, flour, grated Parmesan, beaten egg, minced garlic, black pepper, and smoked paprika. Stir until well combined. If the mixture is too loose, add more flour one tablespoon at a time.
  4. In a separate bowl, mix the Greek yogurt with fresh dill, parsley, lemon juice, garlic powder, salt, and pepper. Refrigerate the dip while cooking the fritters.
  5. Heat olive oil in a large non-stick or cast iron skillet over medium heat. Once hot, scoop about 2 tablespoons of batter per fritter and carefully place in the pan, flattening slightly with the back of the spoon.
  6. Cook fritters for 3-4 minutes on each side or until golden brown and crispy.
  7. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Serve warm with a generous dollop of the herbed Greek yogurt dip.

Notes

Squeeze out as much moisture as possible from the shredded zucchini to ensure crisp fritters. Cook fritters in batches to avoid overcrowding the pan. Medium heat is best to avoid burning or greasiness. For a gluten-free version, substitute all-purpose flour with almond or gluten-free flour. The dip can be refrigerated for 3-4 days. Leftover fritters can be reheated in a skillet or toaster oven to revive crispiness.

Nutrition

Keywords: zucchini fritters, crispy fritters, Greek yogurt dip, easy snack, vegetarian, gluten-free option, healthy appetizer

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