Simple Crispy Zucchini Fritters with Lemon Herb Yogurt Dip

These crispy zucchini fritters with lemon herb yogurt are a delightfully simple dish combining texture and flavor. They’re ideal for meal preppers since they freeze well, making them a versatile choice as a starter, side, or a vegetarian main.

Cuisine: Mediterranean-inspired
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4

Why You’ll Love This Recipe

Freezer-friendly, so you can enjoy them anytime.
Crispy on the outside, tender on the inside.
Pairs beautifully with a refreshing lemon herb yogurt.
Adaptable as an appetizer or main course.

Ingredients

1 pound zucchini (about 2 medium): Forms the base of the fritters. Salting helps remove excess moisture.
1½ teaspoons salt (divided): Enhances flavor and aids in drawing out zucchini moisture.
¼ cup chives or scallions (chopped, green parts only): Adds a fresh, oniony note. Use either based on availability.
1 egg (large): Binds the fritter mixture together.
Freshly cracked black pepper (to taste): Provides warmth and depth.
½ cup all-purpose flour: Creates structure for the fritters.
1 tablespoon corn starch: Contributes to a crisp texture.
½ teaspoon baking powder: Offers a lightness to the fritters.
Oil (for frying *see note): Choose a high smoke point oil like canola or vegetable for best results.
1 cup Greek yogurt or sour cream (plain, full-fat): Forms the base of the tangy dipping sauce.
1 garlic clove (small, minced or grated with a microplane grater): Infuses aromatic flavor into the yogurt.
2 tablespoons fresh lemon juice: Brightens the yogurt sauce with citrus notes.
¼ teaspoon salt: Essential for seasoning the sauce.
Freshly cracked black pepper (to taste): Balances the sauce’s flavor profile.
2 tablespoons chives or scallions (chopped, green parts only): Adds color and flavor to the yogurt.
2 tablespoons chopped assorted fresh herbs (basil, lemon thyme, dill, tarragon, parsley, chervil, etc.): Provides herbal freshness to the sauce.

How to Make It

Step 1: Prepare the Zucchini

Grate the zucchini using a box grater or food processor. Mix with 1 teaspoon of salt, then spread on a kitchen towel. Let it sit for 20 minutes to draw out moisture. This step is crucial to avoid soggy fritters.

Step 2: Squeeze Out Excess Liquid

Gather the towel and twist it firmly over a sink or bowl. It’s key to expel as much liquid as possible to ensure the fritters hold together and crisp up beautifully.

Step 3: Create the Batter

In a medium bowl, combine chives, egg, flour, corn starch, baking powder, pepper, and the remaining ½ teaspoon of salt. Incorporate the drained zucchini into the mix, ensuring a consistent batter.

Step 4: Fry the Fritters

Heat oil in a skillet over medium-high heat. Gently drop spoonfuls of the zucchini mixture, flattening slightly. Fry in batches, about 3-4 minutes per side, until golden. Drain on paper towels to remove excess oil.

Step 5: Prepare the Lemon Herb Yogurt

In a small bowl, combine yogurt, garlic, lemon juice, salt, pepper, chives, and herbs. Mix well and adjust seasoning as required. Serve alongside warm fritters for contrast.

Recipe FAQs

Can I use different vegetables in these fritters?

Yes, you can substitute or mix in other grated vegetables like carrots or sweet potatoes, but be sure to adjust moisture by squeezing out excess water.

How should I store leftovers?

Store cooked fritters in an airtight container in the fridge for up to 3 days. Reheat them in a 350℉ oven until crisp. They can also be frozen for up to 2 months.