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Crispy Zucchini Fritters Recipe with Easy Tangy Lemon Herb Yogurt Dip

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Golden, crunchy zucchini fritters paired with a tangy lemon herb yogurt dip create a quick, flavorful snack or light meal perfect for busy weeknights or gatherings.

Ingredients

Scale
  • 3 medium zucchinis (about 600g / 1.3 lbs), shredded and drained
  • 1/2 teaspoon salt
  • 2 large eggs, beaten
  • 1/2 cup all-purpose flour (about 65g; can substitute almond flour for gluten-free)
  • 1/4 cup grated Parmesan cheese (optional but recommended)
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped fresh parsley or dill
  • Freshly ground black pepper, to taste
  • Olive oil or vegetable oil, for frying
  • For the Tangy Lemon Herb Yogurt Dip:
  • 1 cup Greek yogurt (full-fat; dairy-free coconut yogurt works too)
  • 2 tablespoons fresh lemon juice (about half a lemon)
  • 1 teaspoon lemon zest
  • 1 tablespoon chopped fresh dill or parsley
  • 1 small garlic clove, grated or finely minced
  • Salt and pepper, to taste

Instructions

  1. Shred 3 medium zucchinis using a box grater or food processor. Place shredded zucchini in a fine mesh sieve or wrap in a clean kitchen towel and squeeze firmly to remove as much water as possible (about 5 minutes).
  2. Transfer drained zucchini to a large bowl, sprinkle 1/2 teaspoon salt over it, and let it sit for 5 minutes to draw out moisture and enhance flavor.
  3. Beat 2 large eggs in a small bowl, then add to the zucchini along with 1/2 cup all-purpose flour, 1/4 cup grated Parmesan, 2 minced garlic cloves, 1/4 cup chopped fresh herbs, and freshly ground black pepper to taste. Stir gently until combined. If batter is too wet, add more flour 1 tablespoon at a time.
  4. Heat about 2 tablespoons of olive or vegetable oil in a non-stick or cast iron skillet over medium heat until shimmering but not smoking (about 3-4 minutes). Test heat by dropping a small pinch of batter; it should sizzle immediately.
  5. Scoop about 2 tablespoons of batter per fritter and flatten into 3-inch rounds. Place in hot oil, leaving space between each. Fry for 3-4 minutes on the first side until golden and crisp. Flip and cook another 3 minutes until golden on the other side. Adjust heat as needed.
  6. Remove fritters with a slotted spoon and drain on paper towels or a wire rack. Keep warm in a low oven (200°F / 90°C) if frying in batches.
  7. While fritters cook, mix 1 cup Greek yogurt with 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon chopped fresh herbs, 1 grated garlic clove, and salt and pepper to taste. Stir well and chill until serving.
  8. Serve fritters warm alongside the lemon herb yogurt dip. Reheat gently in a skillet or oven if needed.

Notes

Removing excess moisture from zucchini is essential for crispiness. Avoid overcrowding the pan to prevent steaming. Let batter rest 5-10 minutes before frying for better texture. For a crispier finish, finish fritters in a 375°F (190°C) oven for 5 minutes after frying. Can substitute almond flour and dairy-free yogurt for gluten-free and dairy-free versions.

Nutrition

Keywords: zucchini fritters, crispy fritters, lemon herb yogurt dip, quick snack, vegetarian, gluten-free option

Find it online: https://prismtaste.com/crispy-zucchini-fritters-recipe-with-easy-tangy-lemon-herb-yogurt-dip/