About This Recipe

Crispy zucchini fritters are the summer recipe that solves the eternal problem of too much zucchini in one beautifully golden package. Grated zucchini is thoroughly squeezed dry, mixed with herbs, parmesan, and egg, then pan-fried until the outside is deeply golden and crunchy. Served with a cool, garlicky Greek yogurt dip, they work as a starter, side dish, or light summer dinner. The technique is simple, the result is addictive.

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Why You'll Love It

  • The best recipe for summer zucchini overload — fast and delicious
  • Crispy golden outside, tender green inside — incredible texture contrast
  • Light enough for lunch, satisfying enough for dinner
  • The cool garlic yogurt dip takes these from good to outstanding

Crispy Zucchini Fritters with Garlic Yogurt

Crispy Zucchini Fritters with Garlic Yogurt
15 min
Prep
15 min
Cook
30 min
Total
4
Servings
⭐ 4.7
Rating
185
Calories

Ingredients

  • 3 medium zucchini (about 600g), grated
  • 1 tsp salt (for drawing out moisture)
  • 2 eggs, beaten
  • 1/3 cup all-purpose flour
  • 1/4 cup parmesan, grated
  • 3 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup fresh dill or parsley
  • 1/2 tsp black pepper
  • Olive oil for frying
  • Garlic yogurt: 1 cup Greek yogurt, 1 clove garlic grated, 1 tbsp lemon juice, salt

Instructions

  1. 1Squeeze the zucchini Grate zucchini and toss with 1 tsp salt. Let sit 10 minutes then squeeze with your hands or a clean towel until almost c...
  2. 2Make the batter Combine squeezed zucchini with eggs, flour, parmesan, green onion, garlic, herbs, and pepper. Mix until just combined. T...
  3. 3Make the yogurt dip Stir together Greek yogurt, grated garlic, lemon juice, and a pinch of salt. Refrigerate until serving....
  4. 4Pan-fry the fritters Heat 2–3 tbsp olive oil in a large skillet over medium-high. Drop heaped tablespoons of batter, flatten slightly. Cook 3...
  5. 5Drain and serve Transfer to a paper towel-lined plate. Serve immediately while crispy, with garlic yogurt for dipping and fresh herbs on...

Ingredients

3 medium zucchini (about 600g), grated 1 tsp salt (for drawing out moisture) 2 eggs, beaten 1/3 cup all-purpose flour 1/4 cup parmesan, grated 3 green onions, thinly sliced 2 cloves garlic, minced 1/4 cup fresh dill or parsley 1/2 tsp black pepper Olive oil for frying Garlic yogurt: 1 cup Greek yogurt, 1 clove garlic grated, 1 tbsp lemon juice, salt

Step-by-Step Instructions

  1. 1

    Squeeze the zucchini

    Grate zucchini and toss with 1 tsp salt. Let sit 10 minutes then squeeze with your hands or a clean towel until almost completely dry. This step is non-negotiable — wet zucchini makes soggy fritters.

  2. 2

    Make the batter

    Combine squeezed zucchini with eggs, flour, parmesan, green onion, garlic, herbs, and pepper. Mix until just combined. The batter should hold together — add 1 more tbsp flour if too wet.

  3. 3

    Make the yogurt dip

    Stir together Greek yogurt, grated garlic, lemon juice, and a pinch of salt. Refrigerate until serving.

  4. 4

    Pan-fry the fritters

    Heat 2–3 tbsp olive oil in a large skillet over medium-high. Drop heaped tablespoons of batter, flatten slightly. Cook 3–4 minutes per side until deeply golden.

  5. 5

    Drain and serve

    Transfer to a paper towel-lined plate. Serve immediately while crispy, with garlic yogurt for dipping and fresh herbs on top.

Pro Tips

🏆 Chef Tips
  • Squeezing out every drop of moisture from the zucchini is the single most important step.
  • Don't crowd the pan — cook in batches for even browning.
  • Use a wide, flat spatula to flip — narrow spatulas cause fritters to break apart.
  • Serve immediately — fritters lose their crispiness after about 10 minutes.

Frequently Asked Questions

Substitute all-purpose flour with rice flour or a 1:1 gluten-free flour blend. The texture will be slightly different but still delicious and crispy.
Bake at 425°F (220°C) on an oiled sheet pan for 15 minutes per side. They won't be quite as crispy but work well and use much less oil.
Serve immediately — fritters soften as they sit. If making ahead, reheat in a 400°F oven for 5 minutes to restore crispiness. Don't microwave.
Pecorino romano, crumbled feta, or nutritional yeast (for vegan) all work. The cheese adds umami and helps bind the fritters.

Nutrition Per Serving

185
Calories
9g
Protein
16g
Carbs
10g
Fat
2g
Fiber
4g
Sugar
410mg
Sodium
3g
Sat. Fat