Crispy Zucchini Fritters with Lemon Yogurt

I adore these zucchini fritters because they’re crisp on the outside, tender on the inside, and pair beautifully with a tangy lemon-yogurt sauce that brightens every bite.

Why I’ll Love This Recipe

I find these fritters to be a perfect way to use zucchini when it’s in season. They come together quickly, and frying them gives a satisfying crunch that feels indulgent without being heavy. The fresh, creamy lemon yogurt sauce cuts through the richness and adds a refreshing contrast. These make a great appetizer, snack, or even a light meal with a salad.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
For the Zucchini Fritters:
2 medium zucchini, grated
¼ teaspoon salt for sweating the zucchini
1 large egg
¼ cup all-purpose flour (or use breadcrumbs or gluten-free flour)
1 clove garlic, minced
¼ teaspoon salt for the batter
¼ teaspoon black pepper
2 tablespoons chopped scallions or parsley (optional)
2 tablespoons crumbled feta or Parmesan (optional)
2–3 tablespoons olive oil for frying

For the Lemon Yogurt Sauce:
1 cup Greek yogurt
1 tablespoon lemon juice
½ teaspoon lemon zest
1 small garlic clove, finely grated
⅛ teaspoon salt

Directions

1. Grate the zucchini using the coarse side of a grater. Place the grated zucchini in a colander, sprinkle the ¼ teaspoon salt (for sweating), toss gently, and let it rest for 10 minutes. This draws out excess moisture.
2. After 10 minutes, use your hands or a clean kitchen towel to squeeze out as much liquid from the zucchini as possible.
3. In a mixing bowl, combine the squeezed zucchini, egg, flour (or substitute), minced garlic, salt, pepper, scallions or parsley (if using), and crumbled cheese (if using). Stir until just combined.
4. Heat a skillet over medium heat and add enough olive oil to coat the bottom (about 1–2 tablespoons initially).
5. Scoop about 2 tablespoons of the zucchini mixture per fritter and gently flatten it into a patty shape in the skillet. Don’t overcrowd the pan.
6. Cook each fritter for about 3–4 minutes per side, or until golden brown and crisp. Add more oil as needed between batches.
7. While fritters cook, prepare the lemon yogurt sauce: in a small bowl, whisk together Greek yogurt, lemon juice, lemon zest, grated garlic, and salt until smooth and well combined.
8. Transfer cooked fritters to a paper towel–lined plate to drain any excess oil.
9. Serve the zucchini fritters warm, with a dollop or drizzle of the lemon yogurt sauce on top or on the side.

Servings and Timing

This recipe yields about 6–8 fritters, depending on size.
Prep time: 10 minutes (plus 10 minutes for sweating zucchini)
Cook time: 10 minutes
Total active time: about 20–25 minutes

Variations

• I sometimes add a pinch of smoked paprika, cumin, or chili flakes to the batter to give the fritters a little flavor twist.
• I can swap the cheese: instead of feta or Parmesan, I might use goat cheese or omit cheese altogether for a dairy-free version.
• I occasionally fold in finely chopped spinach, grated carrot, or corn kernels for extra vegetables.
• For a gluten-free version, I use gluten-free flour or fine almond flour in place of all-purpose flour (adjusting amount if needed to get proper consistency).
• Instead of frying, I can gently pan-sear with minimal oil, or bake at 400 °F (200 °C) for about 15–20 minutes (flipping halfway) for a lighter version.

Storage/Reheating

I store leftover fritters in an airtight container in the refrigerator for up to 2–3 days. To reheat, I place them in a skillet over medium heat for a few minutes per side until warmed and crisp again, or use a toaster oven / oven at ~350 °F (175 °C) for 5–10 minutes. The lemon yogurt sauce is best stored separately in a small container and stirred again before serving.

FAQs

1. Can I skip the sweating step with salt on zucchini?

I don’t recommend skipping that step—sweating and squeezing helps remove excess moisture, which helps the fritters hold together and become crisp.

2. What if my batter is too wet?

I would add a little more flour (or breadcrumbs) gradually until the mixture is firm enough to shape into patties without falling apart.

3. Can I make these ahead and reheat later?

Yes, I sometimes fry them ahead, let them cool, then refrigerate. I reheat in a skillet or oven so they regain their crispness.

4. Is the lemon yogurt sauce essential?

While not essential, I find it elevates the fritters by adding creamy brightness. You can substitute plain yogurt or sour cream with a squeeze of lemon if needed.

5. Can I bake the fritters instead of frying?

Yes — I bake at about 400 °F (200 °C) for 15–20 minutes, flipping midway, though they won’t be quite as crispy as fried ones.

6. What oil is best for frying?

I prefer olive oil for flavor, but you can use any neutral oil with a medium smoke point (like avocado, canola) if you prefer.

7. Can I freeze the fritters?

I usually freeze them cooled and separated by parchment in a zip-top bag. To reheat, I thaw slightly and warm in a skillet or oven so they crisp up again.

8. Can I make larger or smaller fritters?

Yes, just adjust cooking time — larger fritters take a bit longer on each side; smaller ones cook faster.

9. What if they fall apart in the pan?

That usually means there was too much moisture or not enough binding flour. I’d drain more zucchini, adjust flour, let the pan and oil be hot before placing them, and avoid flipping too early.

10. Can kids eat these?

Definitely — I often serve them with sauce on the side. If they aren’t fond of garlic or feta, I sometimes leave those mild or omit for a simpler flavor.

Conclusion

I love turning simple zucchini into golden, crisp fritters paired with a cooling, citrusy yogurt sauce. These come together with minimal fuss, offer flexibility with ingredients and techniques, and satisfy cravings for something both comforting and fresh.

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