These zucchini fritters are one of my favorite ways to make the most of summer produce. Lightly crisp on the outside, tender inside, and served with a bright lemon yogurt sauce, they’re fun to make and perfect for a seasonal dinner party.
zucchini fritters – the inspiration
There’s just something about a warm fritter topped with a creamy sauce that always hits right. It’s a versatile way to use up any shredded vegetable. These sweet potato fritters are a staple in spring—but come summer, zucchini is the obvious choice.
The simple, minimal-ingredient batter lets the zucchini shine. It’s light on the flour, which keeps the fritters tender, not dense. The batter is flavored only with scallions and dill – nothing more needed.
The beauty is in the simplicity of the flavor profile.
tips for really good zucchini fritters
Because zucchini holds so much water, drawing out the liquid is key. Place the shredded zucchini in the center of a clean kitchen towel. Then, wrap it up, and squeeze tightly over the sink.
If you’ve never done this before, you’ll be shocked by how much water comes out. Without this step, the fritters will be soggy instead of crisp.
Once the batter is mixed up, you’ll pan-fry the fritters in olive oil. They turn beautifully golden on the outside while staying soft and tender on the inside.
After frying, transfer them to a paper towel-lined plate and immediately sprinkle with a good pinch of salt. The key is seasoning with enough salt to bring out all of the other flavors.
the finishing touch – lemon yogurt sauce
This cool, creamy sauce brings the whole dish together. It’s bright with citrus and pairs perfectly with the warm fritters. Spoon it on generously, top with fresh dill and cracked black pepper, and serve immediately for the best texture.
These work as a vegetarian main, a seasonal appetizer, or even part of a brunch spread. Keep it simple, or pair them with a soft-cooked egg or a pile of greens for a full meal.
PrintZucchini Fritters with Lemon Yogurt Sauce
light and crisp zucchini fritters with a bright lemon yogurt sauce & fresh dill
servings: 6-8
Ingredients
Lemon Yogurt Sauce
- 1 cup greek yogurt
- 3 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp granulated garlic
- 2 tbsp olive oil
- kosher salt
- freshly cracked black pepper
Zucchini Fritters
- 3 medium zucchini, shredded (1¼ lbs total shredded)
- 2 scallions, thinly sliced
- 2 tbsp chopped fresh dill, plus more for topping
- 2 eggs
- 1 egg yolk
- ½ cup + 2 tbsp all-purpose flour
- 1 tsp kosher salt
- ½ tsp baking powder
- olive oil, for pan-frying
Instructions
Lemon Yogurt Sauce
- Combine the yogurt, lemon juice, lemon zest, granulated garlic, and olive oil in a mixing bowl. Whisk until smooth.
- Season with salt and black pepper to taste. Refrigerate until ready to serve.
Zucchini Fritters
- Place the shredded zucchini in the center of a large, clean kitchen towel. Twist the towel and wring out the excess liquid from the zucchini over a sink, squeezing until the zucchini is as dry as possible. Transfer the zucchini to a bowl.
- Add the scallions, dill, eggs, and egg yolk. Use a fork to beat the eggs and combine the ingredients. Add the flour, salt, and baking powder. Use a spatula to mix until just combined.
- Heat a 12” stainless steel skillet over medium heat. Add enough oil to come about ¼” up the edge. Once hot, spoon the fritter batter into the oil in small mounds (don’t overcrowd the pan). Use the back of the spoon to flatten each fritter to about ¼” thick.
- Cook until golden brown, about 2-3 minutes. Use a metal spatula to gently flip the fritters and finish cooking on the other side, about 2-3 more minutes until golden brown and cooked through. Watch the fritters closely and adjust the heat if needed so they don’t burn.
- Transfer the fritters to a plate lined with paper towels. Season with a good pinch of salt. Repeat the cooking process with the rest of the batter.
- Serve immediately with the lemon yogurt sauce on the side. Garnish with fresh dill leaves and more black pepper if desired.
VERY NICE
Thank you! Glad you like them!!