Why You’ll Love This Zucchini Fritters with Greek Yogurt Dip

• They’re the perfect texture. We’re aiming for a crispy, golden exterior that gives way to a soft, savory interior. The contrast is just… everything.
• It’s a fantastic way to use up summer’s bounty. If your garden is overflowing with zucchini (and let’s be honest, whose isn’t?), this recipe is your new best friend. You can even make a big batch and freeze some for later.
• The dip is ridiculously easy and customizable. With just a few stirs, you have a creamy, herby dip that balances the fritters perfectly. Feel free to play with the herbs—dill, mint, or even a little basil would be lovely.
• They feel fancy without the fuss. These fritters look impressive on a plate, but the method is really approachable. It’s the kind of dish that makes people think you spent hours in the kitchen, when in reality, you were mostly just squeezing zucchini.

Ingredients & Tools

• 500 g (about 2 medium) zucchini, grated
• 1 tsp fine sea salt, plus more for seasoning
• 1 large egg, lightly beaten
• 2 spring onions, finely sliced
• 2 cloves garlic, minced
• 50 g grated Parmesan cheese
• 3 tbsp all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp freshly ground black pepper
• 4-5 tbsp olive oil or avocado oil, for frying
• For the Dip:
• 250 g full-fat Greek yogurt
• 1 tbsp fresh lemon juice
• 1 tbsp extra virgin olive oil
• 1 tbsp finely chopped fresh dill
• 1 small garlic clove, minced or grated
• Salt and pepper to taste

Tools: Box grater, cheesecloth or a clean tea towel, a large mixing bowl, a large non-stick skillet, spatula.

The quality of your ingredients really shines here. Using a good, full-fat Greek yogurt for the dip makes it luxuriously creamy, and freshly grated Parmesan adds a salty, umami depth that you just don’t get from the pre-shredded stuff. Trust me on this.

Serves: 3-4 (makes about 10-12 fritters) | Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Don’t skip the squeezing! This is the single most important step. Zucchini is about 95% water, and if you don’t remove enough of it, your fritter batter will be too wet, leading to steaming instead of frying. You want it really dry.
• Why full-fat Greek yogurt? Besides being creamier and more satisfying, full-fat yogurt is less likely to weep or separate when you add the lemon juice and salt. It just holds up better and tastes richer.
• Grate by hand if you can. A box grater gives you more control over the texture, creating a fluffier, more irregular grate that binds together nicely. A food processor can sometimes make the zucchini too pulpy and wet.
• Let the batter rest for a minute. After you mix everything, give it about 5 minutes to sit. This allows the flour to hydrate properly and helps the fritters hold their shape when they hit the pan.

How to Make Zucchini Fritters with Greek Yogurt Dip

Serving Suggestions

Complementary Dishes

• A simple arugula salad — The peppery bite of arugula dressed with just lemon juice and olive oil cuts through the richness of the fritters perfectly.
• Grilled lemon-herb chicken — For a more substantial meal, these fritters make a wonderful, flavorful side dish that complements simply prepared proteins.
• Roasted cherry tomatoes — Their burst of sweet, acidic juice alongside the savory fritters is a match made in heaven.

Drinks

• A crisp Sauvignon Blanc — The wine’s citrusy and herbal notes will mirror the flavors in the fritters and dip beautifully.
• A cold, hoppy IPA — The bitterness of the beer provides a fantastic contrast to the fritters’ savory, fried goodness.
• Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are always refreshing and palate-cleansing.

Something Sweet

• Lemon sorbet — A scoop of bright, clean lemon sorbet is the perfect, light way to finish a meal that started with these savory fritters.
• Fresh berry tart — The sweetness of summer berries in a buttery crust offers a lovely, classic ending.
• Dark chocolate-dipped apricots — Something simple, fruity, and a little chocolatey feels just right after this kind of meal.

Top Mistakes to Avoid

• Mistake: Not squeezing the zucchini enough. This is the number one reason fritters turn out soggy. You really have to put some muscle into it. The zucchini should feel quite dry and look a bit shriveled.
• Mistake: Overcrowding the pan. If you put too many fritters in at once, the pan temperature drops, and they’ll steam instead of fry. Give them space to breathe for maximum crispiness.
• Mistake: Flipping too early. Be patient! Wait until the edges are brown and the bottom is set. If you try to flip too soon, they’re likely to fall apart. A good crust is your friend here.
• Mistake: Using oil that isn’t hot enough. The fritter should sizzle the moment it touches the oil. If the oil is too cool, the fritters will absorb it and become greasy instead of crisp.

Expert Tips

• Tip: Add a pinch of smoked paprika. Stirring a quarter teaspoon into the batter adds a subtle, smoky depth that plays really well with the Parmesan and garlic.
• Tip: Make them ahead for a party. You can cook the fritters about 80% through, let them cool, and then keep them in the fridge. Just pop them in a hot oven for 5 minutes before serving to re-crisp.
• Tip: Try different cheeses. Feta crumbled into the batter instead of Parmesan gives a lovely salty tang. Gruyère or sharp cheddar would also work wonderfully.
• Tip: Bake them for a lighter version. For a hands-off approach, brush both sides of the formed patties with oil and bake on a parchment-lined sheet at 200°C for about 20-25 minutes, flipping halfway. They’ll be less crispy but still delicious.

FAQs

Can I make these gluten-free?
Absolutely! You can easily substitute the all-purpose flour with a 1:1 gluten-free flour blend. Chickpea flour is another fantastic option—it adds a lovely, slightly nutty flavor and helps create a great crust. Just make sure your baking powder is certified gluten-free if that’s a concern. The texture might be a tiny bit different, but they’ll still be utterly delicious and crispy.

Can I bake the fritters instead of frying?
You can, and it’s a great option for a lighter meal. Preheat your oven to 200°C and line a baking sheet with parchment paper. Brush both sides of the fritters generously with oil before baking for about 20-25 minutes, flipping them halfway through. They won’t get *quite* as crispy as the pan-fried version, but they’ll still be golden and satisfying. The key is that generous brush of oil to help them brown.

How do I store and reheat leftovers?
Store any cooled leftovers in an airtight container in the fridge for up to 3 days. To reheat, avoid the microwave if you want to retain crispiness—it will make them soft. Instead, reheat them in a toaster oven, air fryer, or a regular oven at 180°C for 5-10 minutes until hot and crispy again. They’re best fresh, but this method brings them back to life nicely.

My batter is too wet. What should I do?
Don’t panic! This usually means there was a little too much moisture left in the zucchini. The easiest fix is to add another tablespoon or two of flour to the mixture until it comes together into a clumpy, moldable consistency. Let it sit for another couple of minutes after adding the extra flour so it can absorb the liquid. You’ll be back on track in no time.

Can I freeze these zucchini fritters?
Yes, they freeze surprisingly well! Let the cooked fritters cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together. Once frozen, transfer them to a freezer bag. They’ll keep for up to 3 months. To reheat, you can pop them straight from the freezer into a 190°C oven or air fryer for about 10-15 minutes, until hot and crispy. No need to thaw!