Print

Crispy Zucchini Fritters Recipe with Easy Tangy Greek Yogurt Dill Sauce

crispy zucchini fritters - featured image
Print Recipe

These crispy zucchini fritters feature a crunchy golden crust with tender zucchini inside, paired perfectly with a tangy Greek yogurt dill sauce for a fresh and flavorful dish.

Ingredients

Scale
  • 3 medium zucchinis, shredded (about 4 cups)
  • 1 teaspoon salt
  • ½ cup (60g) all-purpose flour (can substitute almond flour for gluten-free)
  • ¼ cup grated Parmesan cheese
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 2 tablespoons fresh dill, finely chopped
  • Freshly ground black pepper, to taste
  • Olive oil, for frying (about 2 tablespoons per batch)
  • For the sauce:
  • 1 cup (240g) plain full-fat Greek yogurt
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons fresh dill, chopped
  • ¼ teaspoon garlic powder
  • Salt and pepper, to taste

Instructions

  1. Shred the zucchinis using a box grater or food processor to yield about 4 cups. Place shredded zucchini in a large bowl and sprinkle with 1 teaspoon salt. Let sit for 10 minutes to draw out moisture.
  2. Squeeze out the moisture from the zucchini using a clean kitchen towel or cheesecloth by pressing firmly and twisting until most liquid is removed. The zucchini should be dry but not mushy.
  3. In another bowl, combine ½ cup all-purpose flour, ¼ cup grated Parmesan, 2 beaten eggs, 2 minced garlic cloves, 2 tablespoons chopped fresh dill, and freshly ground black pepper to taste. Mix until evenly incorporated.
  4. Fold the squeezed zucchini into the batter. The mixture should hold together but remain slightly loose. Add more flour a tablespoon at a time if too wet.
  5. Heat a non-stick or cast iron skillet over medium heat. Add about 2 tablespoons olive oil and warm until shimmering but not smoking.
  6. Scoop about 2 tablespoons of batter per fritter and gently flatten into 3-inch rounds. Place carefully in hot oil without overcrowding. Fry in batches if needed.
  7. Cook fritters for 3-4 minutes per side until edges are crisp and golden brown. Flip carefully with a spatula and adjust heat to avoid burning.
  8. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (about 200°F / 90°C) while cooking remaining fritters.
  9. Prepare the dill sauce by mixing 1 cup Greek yogurt, 1 tablespoon lemon juice, 2 tablespoons chopped fresh dill, ¼ teaspoon garlic powder, and salt and pepper to taste in a small bowl. Refrigerate until serving.
  10. Serve the fritters warm with a generous dollop of the tangy Greek yogurt dill sauce on the side or drizzled over the top.

Notes

Squeezing out zucchini moisture is crucial for crispiness. Use medium heat to avoid burning. Keep cooked fritters warm in a low oven. The dill sauce adds a fresh tang and should not be skipped. For gluten-free, substitute almond flour. For vegan, use flax egg and plant-based yogurt. Air frying or baking are possible alternatives but yield less crisp fritters.

Nutrition

Keywords: zucchini fritters, crispy fritters, Greek yogurt dill sauce, zucchini recipe, vegetarian, easy snack, gluten-free option

Find it online: https://rowanrecipes.com/crispy-zucchini-fritters-recipe-with-easy-tangy-greek-yogurt-dill-sauce/