Crispy Zucchini Fritters with Lemon Yogurt

Imagine biting into a perfectly crispy zucchini fritter that’s golden brown on the outside, tender on the inside, with a refreshing dollop of tangy lemon yogurt that cuts through the richness. These Crispy Zucchini Fritters with Lemon Yogurt transform humble zucchini into an irresistible appetizer or side dish that will have everyone reaching for seconds. The contrast between the warm, savory fritters and the cool, citrusy yogurt creates a harmony of flavors that’s simply addictive. You’ll learn how to achieve the perfect crispiness, balance flavors expertly, and create a dish that works as an appetizer, side, or even light main course.

Why You’ll Love This Recipe

These Crispy Zucchini Fritters with Lemon Yogurt are about to become your new go-to recipe for using up summer zucchini. First, they offer that satisfying textural contrast everyone craves—impossibly crispy edges giving way to a tender, herb-flecked interior. The fritters come together in just minutes, making them perfect for busy weeknights or impromptu gatherings.

What makes these fritters truly special is their versatility. They pair beautifully with almost any protein, work as an elegant appetizer with the lemon yogurt sauce, or can be the star of a light lunch alongside a fresh salad. The natural sweetness of the zucchini shines through while being perfectly balanced by savory herbs and a hint of sharpness from Parmesan cheese.

Best of all, this recipe transforms an often-overlooked vegetable into something your family will actually request again and again. The combination of the warm, golden fritters and the cooling lemon yogurt creates a perfect bite every time.

Ingredients

For the Zucchini Fritters:

• 2 medium zucchini (about 1½ pounds or 680g)
• 1 teaspoon kosher salt
• 2 large eggs, lightly beaten
• 2 scallions, finely chopped (about ¼ cup)
• 2 tablespoons fresh dill, chopped (or 2 teaspoons dried)
• 2 cloves garlic, minced
• ½ cup (60g) all-purpose flour
• ½ teaspoon baking powder
• ¼ cup (25g) grated Parmesan cheese
• ¼ teaspoon freshly ground black pepper
• ¼ cup (60ml) vegetable oil for frying

For the Lemon Yogurt:

• 1 cup (240g) Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 small garlic clove, minced
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Pro Tips

Properly Drain Your Zucchini: The absolute key to achieving truly crispy zucchini fritters is removing as much moisture as possible. After grating, salt your zucchini generously and let it sit for at least 10 minutes. Then, squeeze with all your might—either using a clean kitchen towel or your hands. You’ll be surprised by how much water comes out! This prevents soggy fritters and ensures that satisfying crisp exterior.

Keep Oil Temperature Consistent: For perfectly golden zucchini fritters with lemon yogurt, maintain your oil at around 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter in—it should sizzle immediately but not smoke. Too hot, and your fritters will burn before cooking through; too cool, and they’ll absorb oil and become greasy.

Don’t Overcrowd the Pan: Fry your fritters in batches, giving them plenty of space. Overcrowding causes the temperature of the oil to drop and prevents proper browning. Plus, it makes flipping difficult, potentially ruining your perfectly formed fritters. Patience here results in that restaurant-quality crispiness everyone loves.

Instructions

Step 1: Prepare the Zucchini
Grate the zucchini using the large holes of a box grater or food processor. Place the grated zucchini in a colander set over a bowl and sprinkle with 1 teaspoon of salt. Mix well and let sit for 10 minutes. This draws out excess moisture, which is crucial for achieving those perfectly crispy zucchini fritters. After 10 minutes, squeeze the zucchini firmly in small handfuls or in a clean kitchen towel to remove as much water as possible. You should extract about ½ cup of liquid.

Step 2: Make the Fritter Batter
Transfer the squeezed zucchini to a large bowl. Add the beaten eggs, chopped scallions, dill, and minced garlic, stirring to combine. In a separate small bowl, whisk together the flour, baking powder, Parmesan cheese, and black pepper. Add the dry ingredients to the zucchini mixture and stir until just combined. The batter should be thick but still slightly wet.

Step 3: Prepare the Lemon Yogurt
While your batter rests, make the lemon yogurt by combining all ingredients in a small bowl. Whisk together the Greek yogurt, lemon juice, lemon zest, minced garlic, and chopped dill. Season with salt and pepper to taste. Cover and refrigerate until ready to serve with your zucchini fritters.

Step 4: Cook the Fritters
Heat ¼ cup of vegetable oil in a large skillet over medium heat until shimmering. Using a ¼-cup measure or ice cream scoop, portion the batter into the hot oil, gently flattening each fritter with the back of the scoop or spatula. Cook 3-4 fritters at a time (don’t overcrowd!) for 2-3 minutes per side until deeply golden brown and crispy. Transfer to a paper towel-lined plate and sprinkle with a little sea salt while still hot.

Step 5: Serve
Serve your Crispy Zucchini Fritters with Lemon Yogurt immediately while still warm. Place a dollop of the chilled lemon yogurt on top of each fritter or serve it alongside as a dipping sauce. Garnish with additional fresh dill or lemon zest if desired.

Variations

Mediterranean Zucchini Fritters: Transform these Crispy Zucchini Fritters into a Mediterranean delight by adding ¼ cup crumbled feta cheese, 2 tablespoons chopped Kalamata olives, and 1 tablespoon fresh mint to the batter. Adjust the lemon yogurt by stirring in 1 tablespoon tahini and a pinch of ground cumin for a tzatziki-inspired sauce that perfectly complements the Mediterranean flavors.

Gluten-Free Option: These zucchini fritters with lemon yogurt can easily be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend or chickpea flour. The chickpea flour adds a subtle nutty flavor that works beautifully with the zucchini. The texture remains equally crispy, and most people won’t even notice the difference.

Vegan Adaptation: Create vegan zucchini fritters by replacing the eggs with a flax egg mixture (2 tablespoons ground flaxseed mixed with 6 tablespoons water, left to thicken for 15 minutes) and omitting the Parmesan or using a plant-based alternative. For the yogurt sauce, use your favorite plain non-dairy yogurt with the same lemon and herb additions.

Storage and Serving

These Crispy Zucchini Fritters can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5-7 minutes until warmed through and re-crisped. The lemon yogurt sauce will keep for up to 5 days refrigerated in a sealed container.

For the perfect meal, serve these zucchini fritters with lemon yogurt alongside grilled chicken or fish for a complete dinner. They also make an elegant appetizer when made smaller and topped with a tiny dollop of the yogurt sauce and a sprig of dill. For brunch, try topping each fritter with a poached egg and a drizzle of hot sauce for an impressive twist on eggs Benedict that will wow your guests.

For a beautiful presentation, arrange the fritters on a platter with lemon wedges and fresh herbs, with the yogurt sauce in a small bowl for dipping. This creates an interactive and inviting serving style perfect for gatherings.

FAQs

Why are my zucchini fritters soggy instead of crispy?
The most common reason for soggy fritters is not removing enough moisture from the zucchini. Make sure to salt, rest, and thoroughly squeeze the grated zucchini. Also, check that your oil is hot enough before adding the batter.

Can I make these zucchini fritters ahead of time?
Yes! You can prepare the batter up to 4 hours ahead and refrigerate it. The yogurt sauce can be made 1-2 days in advance. For best results, cook the fritters just before serving for maximum crispiness.

Can I bake these instead of frying?
While frying gives the best crispy texture, you can bake these fritters at 425°F (220°C) for about 15 minutes, flipping halfway through. Brush them with olive oil before baking for better browning.

How do I know when the oil is the right temperature?
If you don’t have a thermometer, drop a small amount of batter into the oil. It should sizzle immediately and begin to brown within about 30 seconds. If it browns too quickly, your oil is too hot.

What can I use instead of dill if I don’t have any?
Fresh parsley, chives, or basil all work well in these fritters. Each herb will give a slightly different flavor profile, but they’re all delicious alternatives to dill.

Conclusion

These Crispy Zucchini Fritters with Lemon Yogurt are comfort food with a fresh, vibrant twist — golden-brown patties with an irresistible crunch giving way to a tender, herb-flecked interior, perfectly balanced by the cooling zing of lemon yogurt. It’s the kind of dish that transforms everyday zucchini into something extraordinary, proving that simple ingredients can create truly memorable meals. Whether served as an appetizer, side dish, or light main course, these fritters bring a touch of elegance to the table while remaining completely approachable and family-friendly.

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