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Crispy Zucchini Fritters with Garlic Yogurt

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These crispy shredded zucchini fritters with garlic yogurt dip are the perfect way to use up summer zucchini. Quick, easy, and packed with flavor, they make a great appetizer or light meal.

Ingredients

Scale
  • 2 medium zucchini (about 1 pound total)
  • 1 teaspoon salt, plus more for seasoning
  • 1/2 cup all-purpose flour (60 grams)
  • 1/2 teaspoon baking powder
  • 1 large egg, lightly beaten
  • 2 tablespoons fresh dill, finely chopped
  • 3 green onions, thinly sliced
  • 2 cloves garlic, minced (1 for fritters, 1 for dip)
  • 1/4 teaspoon freshly ground black pepper
  • Olive oil or avocado oil, for frying
  • 1 cup plain Greek yogurt (full-fat)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon fresh dill, chopped (for dip)
  • Pinch of salt (for dip)

Instructions

  1. Shred the zucchini: Wash and trim ends, then shred using a box grater into a large bowl (about 4 cups). Do not peel.
  2. Salt and rest: Sprinkle 1 teaspoon salt over shredded zucchini, toss, and let sit for 10 minutes to draw out moisture.
  3. Squeeze out moisture: Transfer zucchini to a clean kitchen towel, gather corners, and twist tightly over the sink to remove as much liquid as possible (about 1/2 cup).
  4. Mix the batter: In a large bowl, combine squeezed zucchini, flour, baking powder, beaten egg, dill, green onions, minced garlic, and black pepper. Stir until just combined; add more flour if too wet.
  5. Heat the oil: Pour about 1/4 inch oil into a skillet and heat over medium heat. Test with a tiny bit of batter—it should sizzle immediately.
  6. Form the fritters: Scoop about 2 tablespoons of mixture and shape into a 2-inch patty. Flatten slightly for even cooking.
  7. Fry in batches: Place fritters in hot oil without overcrowding. Cook 3-4 minutes per side until deep golden brown and crispy. Flip gently with a thin spatula.
  8. Drain and rest: Transfer to a wire rack or paper towel-lined plate. Sprinkle with a pinch of salt while hot. Let rest 2 minutes before serving.
  9. Make the dip: In a small bowl, stir together Greek yogurt, grated garlic, lemon juice, dill, and a pinch of salt. Adjust seasoning to taste.

Notes

Don’t skip squeezing the zucchini—it’s crucial for crispy fritters. Keep oil at medium heat to avoid burning. Work in batches to maintain oil temperature. Season fritters with salt while hot. Let them rest on a wire rack to stay crispy. The dip can be made a day ahead for better flavor.

Nutrition

Keywords: zucchini fritters, crispy zucchini fritters, garlic yogurt dip, summer squash recipe, easy appetizer, vegetarian fritters

Find it online: https://bakebelle.com/crispy-zucchini-fritters-with-garlic-yogurt-best-easy-recipe/