Description
Light, crispy zucchini fritters made in just 15 minutes, served with a cool and tangy garlic herb yogurt dip. A perfect solution for using up garden zucchini.
Ingredients
Scale
- 2–3 medium zucchini (about 600g)
- 3 cloves garlic, minced
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup fresh herbs, chopped (parsley, dill, chives)
- 2–3 green onions, thinly sliced
- Salt and black pepper to taste
- 3–4 tablespoons cooking oil (avocado or grapeseed)
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, finely grated
- 1 teaspoon dried dill or 1 tablespoon fresh dill
- 1/2 teaspoon salt
- 1–2 tablespoons water (optional)
Instructions
- Wash zucchini and trim ends. Grate zucchini using the large holes of a box grater into a large bowl.
- Squeeze the grated zucchini tightly over the sink using a clean kitchen towel or cheesecloth to remove as much liquid as possible. Aim for a damp sponge consistency, not dripping wet.
- In the bowl with dried zucchini, add minced garlic, chopped herbs, sliced green onions, flour, eggs, salt, and pepper. Mix until well combined.
- In a separate small bowl, combine Greek yogurt, lemon juice, grated garlic, dill, and salt. Stir until smooth. Add water if a thinner consistency is desired. Refrigerate until serving.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat.
- Drop small mounds of the zucchini mixture into the hot oil, flattening slightly to form patties. Do not overcrowd the pan.
- Fry for 3-4 minutes on the first side until golden brown and crispy. Flip and cook for another 2-3 minutes on the other side.
- Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
- Serve hot with the garlic herb yogurt dip on the side.
Notes
Squeezing the water out of the zucchini is crucial for crispy fritters. If the mixture is too wet, add more flour. If too dry, add a splash of water. For a gluten-free version, use a gluten-free flour blend. For a vegan version, use a flax egg and vegan yogurt.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 4 fritters with dip
- Calories: 220
- Sugar: 6
- Sodium: 350
- Fat: 14
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 2
- Protein: 8
Keywords: zucchini fritters, quick dinner, vegetarian recipes, garden zucchini, healthy fritters, yogurt dip, weeknight meals