Zucchini Fritters with Lemon Yogurt Dip

Zucchini Fritters with Lemon Yogurt Dip
DifficultyBeginner

Golden, herby zucchini fritters pan-fried to crispy perfection and served with a cool, citrusy yogurt dip — fresh, flavorful, and irresistibly snackable.

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Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
For the Zucchini Fritters
 2 medium zucchini (~500g or 1 lb), coarsely grated
 1 tsp salt (for drawing out moisture)
 2 large eggs
 ⅓ cup crumbled feta (optional, for richness)
 2 tbsp grated parmesan (optional)
 2 scallions or green onions, finely chopped
 1 clove small garlic, minced or grated
 ¼ cup fresh herbs (parsley, dill, or mint — or a mix), finely chopped
 ½ cup all-purpose flour (or chickpea flour for GF option)
 ¼ tsp baking powder
 Freshly ground black pepper, to taste
 Olive oil or neutral oil, for pan-frying
For the Lemon Yogurt Dip
 ¾ cup plain Greek yogurt (full-fat preferred)
 1 tbsp fresh lemon juice
 1 tsp lemon zest
 1 tbsp olive oil
 1 clove small garlic, finely grated (or ½ tsp garlic powder)
 Salt and black pepper, to taste
 Optional: chopped fresh mint or dill
Grate & Drain the Zucchini
1

  1. Grate zucchini using a box grater or food processor.

  2. Toss with 1 teaspoon salt and place in a colander over the sink or bowl.

  3. Let sit for 10–15 minutes, then use clean hands or a cheesecloth to squeeze out as much water as possible — the drier, the crispier your fritters will be!

Mix the Fritter Batter
2

  1. In a large bowl, beat the eggs.

  2. Add in:

    • Drained zucchini

    • Feta, parmesan (if using)

    • Scallions

    • Garlic

    • Herbs

    • Flour and baking powder

    • Black pepper

  3. Stir gently until combined. The batter should be moist but not runny.

Fry the Fritters
3

  1. Heat 2–3 tablespoons of oil in a non-stick or cast iron skillet over medium heat.

  2. Using a spoon or small scoop, drop 2-tablespoon mounds of batter into the pan and flatten slightly with the back of a spatula.

  3. Cook for 2–3 minutes per side, or until golden brown and crispy.

  4. Transfer to a paper towel-lined plate. Repeat with remaining batter, adding more oil if needed.

Make the Lemon Yogurt Dip
4

  1. In a small bowl, combine:

    • Greek yogurt

    • Lemon juice and zest

    • Olive oil

    • Garlic

  2. Season with salt and pepper to taste.

  3. Stir until smooth. Chill until ready to serve.

Variations
5

  • Swap zucchini for grated carrot or sweet potato.

  • Add a pinch of chili flakes or diced jalapeño for heat.

  • Use coconut yogurt or cashew cream for a dairy-free dip.

  • Add chopped cooked bacon or corn for an extra-savory bite.

Pairing Suggestions
6

  • Wine: Dry white wines like Sauvignon Blanc, Pinot Grigio, or a zesty Albariño

  • Beer: Wheat beers or light lagers

  • Mocktail: Sparkling cucumber lemonade or minty iced green tea

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Ingredients

For the Zucchini Fritters
 2 medium zucchini (~500g or 1 lb), coarsely grated
 1 tsp salt (for drawing out moisture)
 2 large eggs
 ⅓ cup crumbled feta (optional, for richness)
 2 tbsp grated parmesan (optional)
 2 scallions or green onions, finely chopped
 1 clove small garlic, minced or grated
 ¼ cup fresh herbs (parsley, dill, or mint — or a mix), finely chopped
 ½ cup all-purpose flour (or chickpea flour for GF option)
 ¼ tsp baking powder
 Freshly ground black pepper, to taste
 Olive oil or neutral oil, for pan-frying
For the Lemon Yogurt Dip
 ¾ cup plain Greek yogurt (full-fat preferred)
 1 tbsp fresh lemon juice
 1 tsp lemon zest
 1 tbsp olive oil
 1 clove small garlic, finely grated (or ½ tsp garlic powder)
 Salt and black pepper, to taste
 Optional: chopped fresh mint or dill
Zucchini Fritters with Lemon Yogurt Dip
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