Ingredients
For the Zucchini Fritters:
2 medium zucchini, grated
¼ teaspoon salt for sweating the zucchini
1 large egg
¼ cup all-purpose flour (or 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
Instructions
- Grate the zucchini and place it in a colander. Sprinkle with ¼ teaspoon salt and let rest for 10 minutes to draw out excess moisture.
- Squeeze out as much liquid from the zucchini as possible using hands or a clean towel.
- In a bowl, mix zucchini, egg, flour, minced garlic, salt, pepper, scallions or parsley, and cheese (if using) until just combined.
- Heat a skillet over medium heat and add olive oil to coat the bottom.
- Scoop about 2 tablespoons of the mixture per fritter into the skillet, flattening slightly. Avoid overcrowding.
- Cook 3–4 minutes per side, or until golden and crisp. Add more oil as needed between batches.
- While frying, prepare the lemon yogurt sauce by whisking together Greek yogurt, lemon juice, zest, garlic, and salt until smooth.
- Transfer fritters to a paper towel–lined plate to drain excess oil.
- Serve warm with lemon yogurt sauce on the side or drizzled on top.
Notes
Removing excess moisture from zucchini is key to crisp fritters.
Use gluten-free flour or almond flour for a gluten-free version.
Add spices like paprika, cumin, or chili flakes for extra flavor.
Fritters can be baked at 400°F (200°C) for 15–20 minutes for a lighter option.
Store leftovers in the fridge for 2–3 days and reheat in a skillet or oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 2 fritters with sauce
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg
