Zucchini Fritters with Herbed Yogurt Sauce

Why You’ll Love This Recipe

These fritters are a great way to use up summer zucchini, and they come together quickly with pantry staples. I get that golden, crispy outside and a tender, flavorful inside in just one skillet. The herbed yogurt sauce adds a cool, creamy contrast that balances the dish beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fritters:

• 2 medium zucchinis, grated (about 2 cups)

• 1 teaspoon salt

• ½ cup all-purpose flour

• ¼ cup grated Parmesan cheese

• 1 large egg

• 2 cloves garlic, minced

• 2 tablespoons fresh parsley, chopped

• ¼ teaspoon black pepper

• 2 tablespoons olive oil (for frying)

Herbed Yogurt Sauce:

• ½ cup plain Greek yogurt

• 1 teaspoon lemon juice

• 1 tablespoon fresh dill or parsley, chopped

• Pinch of salt & pepper

Directions

1. I start by placing the grated zucchini in a colander, sprinkle it with salt, toss, and let it sit for 10 minutes to release moisture.

2. I wrap the zucchini in a kitchen towel and squeeze out as much liquid as I can.

3. I transfer it to a bowl and mix in flour, Parmesan, egg, garlic, parsley, and black pepper until well combined.

4. I heat the olive oil in a skillet over medium heat, then scoop about 2–3 tablespoons of the batter per fritter into the skillet and flatten gently.

5. I cook the fritters for 3–4 minutes on each side until they’re golden brown and crisp. Then, I transfer them to a paper towel–lined plate.

6. While they cook, I mix up the herbed yogurt sauce by combining the yogurt, lemon juice, herbs, salt, and pepper in a bowl.

7. I serve the fritters hot with the yogurt sauce on the side for dipping.

Servings and Timing

• Servings: 4

• Prep time: 15 minutes

• Cook time: 15 minutes

• Total time: 30 minutes

• Calories: ~120 kcal per fritter

Variations

• I use almond or chickpea flour for a gluten-free version.

• I add chopped chives or scallions for extra herbiness.

• I stir a bit of feta or ricotta into the batter for a creamy interior.

• I mix a pinch of cayenne or crushed red pepper for a spicier version.

• I serve them in a pita with sauce and greens for a quick lunch.

Storage/Reheating

I keep leftovers in the fridge for up to 3 days. To reheat, I pop them in a skillet or oven to bring back the crispness—microwaving softens them too much. I also freeze them in a single layer, then reheat from frozen in the oven.

FAQs

Can I bake the fritters instead of frying?

Yes—I bake them at 400°F on a parchment-lined tray for about 15–20 minutes, flipping halfway through for even browning.

What’s the best way to grate zucchini?

I use a box grater on the large-hole side. A food processor with a shredding disc also works great.

Do I need to peel the zucchini?

No, I keep the peel on for added color, texture, and nutrients.

Can I make the yogurt sauce ahead of time?

Definitely. I prepare it up to 2 days in advance and store it in the fridge.

How do I keep the fritters from falling apart?

Draining the zucchini well is key. I also make sure the batter isn’t too wet and press the patties together firmly when shaping.

Conclusion

These Zucchini Fritters with Herbed Yogurt Sauce are always a hit in my kitchen—crispy, savory, and fresh with every bite. They’re a simple yet delicious way to enjoy zucchini, and that cool herby dip makes them completely irresistible.