Zucchini Fritters with Yogurt Sauce – Light Recipes for Dinner

Okay, friends, listen up—if you haven’t tried zucchini fritters yet, you’re seriously missing out on a crispy, golden hug for your taste buds. These little patties are like the coolest way to sneak extra veggies into dinner without anyone batting an eye. Plus, the tangy yogurt sauce is the perfect creamy counterpoint that makes every bite feel fancy but easy—as if you just whipped something up in a flash but really, you’re a kitchen rockstar. Ready to impress with something light, fresh, and downright delicious? Let’s get frying!

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Ingredients

For the Main Dish:

• 3 medium zucchini (about 1 pound), grated
• 1/2 teaspoon salt
• 1 large egg
• 1/3 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil, for frying

For the Sauce / Garnish:

• 1 cup plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey (optional)
• Salt and pepper to taste
• Chopped fresh dill or parsley, for garnish

How I Make It

Step 1:

Start by grating the zucchini—don’t bother peeling! Toss it in a large bowl and sprinkle with 1/2 teaspoon of salt. Let it sit for about 10 minutes to draw out excess moisture. This step is key to getting crispy fritters instead of soggy pancakes.

Step 2:

After the zucchini has rested, place it in a clean kitchen towel or cheesecloth and squeeze out as much liquid as you can. Press hard to remove watery bits—that’s what keeps fritters from falling apart or becoming mushy.

Step 3:

In the bowl with your drained zucchini, add the egg, flour, Parmesan cheese, minced garlic, parsley, and black pepper. Mix everything together until the batter holds when you scoop it.

Step 4:

Heat the olive oil over medium heat in a nice, sturdy skillet. Scoop tablespoons of batter and gently flatten them into small patties. Fry in batches, about 3 minutes per side, until each fritter turns golden and crispy.

Step 5:

As fritters finish cooking, place them on a plate lined with paper towels to soak up any extra oil. Don’t skip this—it keeps them nice and crisp.

Step 6:

While fritters cook, mix the plain Greek yogurt with lemon juice, honey, salt, and pepper in a small bowl. Serve the zucchini fritters warm with a generous dollop of yogurt sauce and a sprinkle of fresh dill or parsley.

Variations & Tips

• Swap Parmesan for feta for a tangier, saltier flavor profile.
• Add finely chopped scallions or chives for an extra fresh bite.
• Make it gluten-free by using chickpea flour or a gluten-free blend instead of all-purpose flour.
• For a spicy twist, add a pinch of red pepper flakes or a dash of smoked paprika to the mixture.
• If your zucchini batter feels too wet, add a little more flour or an extra egg to help bind it better.
• Try baking the fritters at 400°F for 15 minutes (flipping halfway) for a lighter, oil-free version.

How I Like to Serve It

I love serving these fritters as a light dinner paired with a crisp green salad, maybe some sliced tomatoes or grilled chicken on the side for extra protein. They’re also fantastic as a snack at a weekend brunch or a fun appetizer when friends drop by. When zucchini is fresh and in season during summer, these felt downright magical!

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven to keep them crisp.
• If you want to prep in advance, you can mix the zucchini batter and refrigerate for a couple of hours before frying.

Closing: Simple, fresh, and utterly satisfying, these zucchini fritters with yogurt sauce are a surefire way to turn everyday veggies into dinner favorites.