Why You’ll Love This Zucchini Fritters with Greek Yogurt

• They’re a fantastic way to use up summer’s bounty. If you’ve ever grown zucchini, you know how one plant can suddenly produce enough to feed a small army. This recipe is the delicious solution to that wonderful problem.
• The texture is absolutely perfect. We take the time to properly drain the zucchini, which means you get a fritter that’s crispy and golden on the outside, not soggy. It’s a textural dream come true.
• They’re incredibly versatile. Serve them as an appetizer with the yogurt dip, pile them high for a main course with a side salad, or even slide a couple into a pita pocket for a fantastic sandwich. They work for any meal.
• You probably have most of the ingredients already. With a few zucchinis, some pantry staples, and a tub of Greek yogurt, you’re well on your way. It’s a budget-friendly meal that tastes anything but.

Ingredients & Tools

• 4 medium zucchinis (about 600-700 g total), grated
• 1 tsp fine sea salt, plus more for seasoning
• 2 large eggs, lightly beaten
• 100 g (about 1 cup) all-purpose flour
• 80 g (about ¾ cup) grated Parmesan cheese
• 3 spring onions, finely sliced
• 2 cloves garlic, minced
• ¼ cup fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• ½ tsp black pepper, freshly ground
• ½ tsp smoked paprika (optional, for a little warmth)
• 4-5 tbsp olive oil or avocado oil, for frying
• For the Yogurt Dip: 250 g (1 cup) full-fat Greek yogurt, 1 small garlic clove, minced, 1 tbsp lemon juice, 1 tbsp extra virgin olive oil, salt and pepper to taste.

Tools: A box grater, a clean kitchen towel or cheesecloth, a large mixing bowl, a large non-stick skillet.

The real hero here, besides the zucchini, is the Parmesan. It adds a salty, savory depth that binds everything together beautifully. And don’t skip the fresh herbs—dill and zucchini are a match made in heaven, offering a bright, almost grassy note that cuts through the richness.

Serves: 4 (makes about 12 fritters) | Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

• Don’t skip the salting and draining step. Zucchini is over 90% water, and if you don’t draw it out, you’ll end up with a watery batter and soggy fritters. The salt helps pull the moisture out, which we then squeeze away. It’s the single most important step for perfect texture.
• Use the large holes on your box grater. This gives you the ideal shred size—not too fine that it turns to mush, and not too thick that it doesn’t cook through. You’ll get lovely little strands of zucchini throughout each fritter.
• Full-fat Greek yogurt is your friend for the dip. It’s thicker, creamier, and has a richer taste that stands up well to the hot fritters. Low-fat versions can be a bit thin and sometimes tangier than you’d like for this application.
• Fresh herbs make a world of difference. While dried dill can work in a pinch, the flavor of fresh dill is so much brighter and more aromatic. If you have to substitute, use one-third the amount of dried.

How to Make Zucchini Fritters with Greek Yogurt

Serving Suggestions

Complementary Dishes

• A simple arugula salad — The peppery bite of arugula dressed with just lemon juice and olive oil is a fantastic, light counterpoint to the richness of the fritters.
• Grilled lemon chicken — For a more substantial meal, these fritters make a wonderful starchy side that’s far more interesting than plain potatoes.
• Roasted cherry tomatoes — Their sweet, burst-in-your-mouth quality adds a lovely juicy element and a pop of vibrant color to the plate.

Drinks

• A crisp Sauvignon Blanc — The herbaceous notes in the wine will mirror the dill in the fritters beautifully, and the acidity cuts through the oil.
• A cold lager or pilsner — There’s nothing quite like the refreshing fizz of a cold beer with something hot and fried. It’s a classic pairing for a reason.
• Sparkling water with lemon — For a non-alcoholic option, the bubbles are incredibly cleansing and refreshing between bites.

Something Sweet

• Lemon sorbet — After the savory, herby notes, a clean, sharp lemon sorbet is the perfect palate cleanser and feels wonderfully light.
• Fresh berries with a dollop of cream — Simple, seasonal, and not too heavy. The sweetness of the berries is a lovely way to end the meal.
• Almond biscotti — For a little crunch with your coffee or tea, these aren’t too sweet and provide a nice textural contrast.

Top Mistakes to Avoid

• Mistake: Not squeezing the zucchini enough. I’ve messed this up before too, thinking a quick press was enough. It’s not. A wet mixture will steam instead of fry, leading to a pale, soft fritter. Really put some muscle into it.
• Mistake: Overcrowding the pan. This drops the oil temperature dramatically, causing the fritters to absorb oil and become greasy instead of crisp. Give them space to sizzle properly.
• Mistake: Flipping too early. If you try to flip them and they fall apart, they’re not ready. Wait until the edges look set and the underside is a solid golden brown—they’ll release from the pan easily when it’s time.
• Mistake: Using a batter that’s too wet or too dry. If it’s too wet, add a tablespoon more flour. If it’s too dry and crumbly, add another egg yolk or a tiny splash of milk. You’re aiming for a cohesive, spoonable mixture.

Expert Tips

• Tip: Let the mixture rest for 10 minutes after mixing. This allows the flour to fully hydrate and the flavors to meld, which helps the fritters hold their shape better in the pan.
• Tip: Use a cookie scoop for perfectly even fritters. A medium (2-tablespoon) cookie scoop makes portioning a breeze and ensures they all cook at the same rate. It’s a little hack that makes everything look more professional.
• Tip: Add a pinch of cayenne for a subtle kick. If you like a little heat, a quarter teaspoon of cayenne pepper mixed into the batter adds a wonderful, warm background note that’s really addictive.
• Tip: Re-crisp leftovers in the oven. While best fresh, you can reheat leftover fritters in a 200°C (400°F) oven for about 10 minutes. The air fryer is also fantastic for this—they’ll come out nearly as crisp as the first time.

FAQs

Can I make these zucchini fritters ahead of time?
You can absolutely prepare the mixture ahead of time! Mix everything together, cover the bowl tightly with plastic wrap, and refrigerate for up to 24 hours. The salt will continue to draw out a little moisture, so you might need to give it one final quick squeeze before frying. I don’t recommend frying them ahead, as they’ll lose their wonderful crispness. The yogurt dip can be made a day or two in advance, too—just keep it covered in the fridge.

Can I bake these instead of frying them?
You can, for a lighter option, though the texture will be different. Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. Brush the fritters generously with oil on both sides and bake for 15-20 minutes, flipping halfway through, until golden. They’ll be more like tender zucchini cakes than crispy fritters, but still delicious. The trick is to make sure they’re well-oiled so they brown properly.

What can I use instead of all-purpose flour?
For a gluten-free version, a 1:1 gluten-free flour blend works wonderfully. You could also use chickpea flour, which adds a lovely, slightly nutty flavor and helps with binding. Start with the same amount, but you may need a tablespoon more if the batter seems too wet after resting, as different flours absorb liquid differently.

My fritters are falling apart in the pan! What did I do wrong?
This usually points to one of two issues: not enough binder or the oil wasn’t hot enough. First, make sure you squeezed the zucchini thoroughly. If it’s still too wet, the flour can’t bind properly. Second, if the oil isn’t hot enough when the fritter hits the pan, it won’t sear and form a crust quickly enough to hold it together. Patience with preheating the pan is key!

Can I freeze zucchini fritters?
Yes, they freeze surprisingly well! Let the cooked and cooled fritters freeze solid on a baking sheet first (this is called a “flash freeze” to prevent them from sticking together). Then, transfer them to a freezer bag. They’ll keep for up to 3 months. Reheat them directly from frozen in a 200°C (400°F) oven or air fryer for about 10-15 minutes until hot and crisp. I don’t recommend freezing the uncooked batter.