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Crispy Shredded Zucchini Fritters Recipe Easy Homemade with Garlic Yogurt Sauce

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These crispy shredded zucchini fritters are a comforting and easy-to-make dish, paired perfectly with a tangy garlic yogurt sauce. They offer a satisfying crunch with tender zucchini inside, ideal for light lunches or side dishes.

Ingredients

Scale
  • 3 medium zucchinis (about 600g / 1.3 lbs), shredded and well-drained
  • 1 teaspoon salt (to draw out moisture)
  • 2 large eggs, room temperature
  • ½ cup all-purpose flour (about 60g; can swap for almond flour for gluten-free)
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Freshly ground black pepper, to taste
  • Olive oil or vegetable oil, for frying
  • 1 cup plain Greek yogurt
  • 1–2 garlic cloves, finely grated or minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill or parsley, chopped (optional)
  • Salt and pepper, to taste

Instructions

  1. Shred the zucchini using a box grater or food processor shredder. Transfer to a large bowl and sprinkle with 1 teaspoon salt. Toss well and let sit for 10 minutes to draw out moisture.
  2. Place the shredded zucchini in a clean kitchen towel or cheesecloth and twist tightly to squeeze out as much water as possible. You should have about 1 to 1½ cups of dry shredded zucchini.
  3. In a large bowl, whisk 2 large eggs. Add the squeezed zucchini, ½ cup all-purpose flour, ¼ cup grated Parmesan, 2 cloves minced garlic, and freshly ground black pepper to taste. Mix gently but thoroughly until well combined. Add more flour if too wet.
  4. In a small bowl, combine 1 cup Greek yogurt, 1-2 grated garlic cloves, 1 tablespoon fresh lemon juice, chopped fresh dill or parsley (if using), and salt and pepper to taste. Stir until smooth and refrigerate until serving.
  5. Heat about 2 tablespoons of olive or vegetable oil in a non-stick or cast iron skillet over medium heat until shimmering (3-4 minutes).
  6. Using a ¼ cup measure or hands, scoop portions of batter and flatten into patties about 3 inches in diameter. Fry in the hot skillet without crowding for 3-4 minutes per side until golden brown and crispy. Adjust heat as needed.
  7. Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (about 200°F / 93°C) while frying the rest.
  8. Serve warm with a generous dollop of garlic yogurt sauce on the side. Garnish with extra herbs or Parmesan if desired.

Notes

Squeezing out excess moisture from the zucchini is critical for crisp fritters. Use medium heat when frying to avoid burning or greasy fritters. Keep cooked fritters warm in a low oven to maintain crispiness. For gluten-free, swap flour with almond flour. For vegan, use flaxseed egg substitute and dairy-free yogurt.

Nutrition

Keywords: zucchini fritters, crispy zucchini, garlic yogurt sauce, easy fritters, summer recipe, vegetarian, gluten-free option

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