Variation
Corn and Zucchini: Add 50 g of fresh corn kernels to the batter.
Appetizer · Vegetarian · Side Dish · Mediterranean
Zucchini Fritters With Lemon Yogurt Dip
Our zucchini fritters are crave-worthy, crispy on the outside, and incredibly tender within, served alongside a zesty lemon yogurt dip.
Prep
20 min
Cook
15 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Vegetable Prep
- 1
Grate and Salt
Grate the zucchini using a box grater. Toss with salt in a colander and let sit for 10 minutes.
Tip: The salt draws out excess water, which is key for crunch.
- 2
Squeeze Dry
Place the salted zucchini in a clean kitchen towel and wring it out forcefully until no more liquid escapes.
Tip: Do not skip this, or your fritters will be mushy.
How to Make Zucchini Fritters With Lemon Yogurt Dip
Total time: 35 min · Yields 4 servings
- 1
Mix the Batter
In a large bowl, whisk the eggs. Stir in the dried zucchini, sliced scallions, crumbled feta, dill, and black pepper until well combined.
- 2
Incorporate Flour
Sift the flour over the zucchini mixture and fold gently with a spatula. The batter should be thick enough to hold its shape on a spoon.
- 3
Heat the Pan
Add olive oil to a large non-stick skillet over medium-high heat. Allow the oil to shimmer before adding the first scoop of batter.
- 4
Fry the Fritters
Drop 2-tablespoon heaps of batter into the skillet, flattening slightly with the back of a spoon. Cook for 3 to 4 minutes per side until deeply golden brown.
- 5
Drain and Season
Transfer the finished fritters to a paper-towel-lined plate. Immediately sprinkle with a tiny pinch of salt while hot.
- 6
Prepare the Dip
Combine the Greek yogurt, lemon zest, lemon juice, minced garlic, and mint in a small bowl. Whisk until smooth and creamy.
Chef's Tips
- Use a cast iron skillet for the most even browning and crisp edges.
- Small to medium zucchini are better than jumbo ones as they contain fewer seeds.
- Make sure the oil is hot; if it is too cool, the fritters will absorb the grease and become heavy.
What to Serve with Zucchini Fritters With Lemon Yogurt Dip
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve as an appetizer with the dip in the center of the platter.
- Stuff into pita bread with sliced tomatoes for a light lunch.
- Top with a poached egg for a savory breakfast.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Spicy Kick: Add 1/2 tsp of red chili flakes to the flour mixture.
Variation
Gluten-Free: Swap all-purpose flour for chickpea flour.
Storage & Reheating
Best served fresh. Leftovers can be refrigerated for 2 days and reheated in a 200°C oven or air fryer to regain crispness.
Further reading
Frequently asked questions
Why are my zucchini fritters soggy?
Sogginess is almost always caused by excess moisture. You must salt the zucchini and use a tea towel to squeeze out every drop of liquid before mixing your batter.
Can I bake these instead of frying?
Yes, although they won't be as crispy. Bake at 200°C on a parchment-lined sheet for 20-25 minutes, flipping halfway through.
Can I use a different cheese besides feta?
Goat cheese or grated parmesan are excellent substitutes that still provide a salty, savory flavor profile.
What is the best way to reheat crispy zucchini patties?
Reheat them in an air fryer at 180°C for 3 to 5 minutes or in a dry skillet over medium heat until warmed through.
Do I need to peel the zucchini first?
No, the skin provides color, nutrients, and structure. Just wash and trim the ends before grating.
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