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Crispy Zucchini Fritters with Tangy Lemon Yogurt Dip

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These crispy zucchini fritters are a quick and easy homemade treat with a golden crust and tender inside, served with a refreshing tangy lemon yogurt dip. Perfect as a crowd-pleasing appetizer or side dish.

Ingredients

Scale
  • 3 medium zucchini (about 1.3 lbs / 600g), grated and squeezed of excess moisture
  • 2 large eggs, room temperature
  • ½ cup (60g) all-purpose flour (can substitute almond flour for gluten-free)
  • ¼ cup (25g) grated Parmesan cheese
  • 2 tablespoons fresh herbs (dill or parsley), finely chopped
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Olive oil or vegetable oil, for frying
  • For the lemon yogurt dip:
  • 1 cup (8 fl oz / 240ml) Greek yogurt (full fat or low fat)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • ¼ teaspoon garlic powder
  • Pinch of salt
  • Freshly ground black pepper, to taste

Instructions

  1. Grate the zucchini using the coarse side of a box grater. Place grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible.
  2. In a large bowl, combine the squeezed zucchini with eggs, flour, grated Parmesan, chopped herbs, minced garlic, salt, and pepper. Stir until evenly mixed. If batter is too wet, add a bit more flour.
  3. Heat about 2 tablespoons of olive oil in a non-stick or cast-iron skillet over medium heat until shimmering but not smoking (about 3-4 minutes).
  4. Scoop about 2 tablespoons of batter per fritter and gently flatten into round patties. Place in hot oil without overcrowding the pan.
  5. Fry fritters for 3-4 minutes per side until golden brown and crisp. Flip carefully with a spatula.
  6. Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (200°F / 90°C) while frying remaining batter.
  7. Prepare the lemon yogurt dip by whisking together Greek yogurt, lemon juice, lemon zest, garlic powder, salt, and pepper in a small bowl. Chill until serving.
  8. Serve fritters warm with the lemon yogurt dip on the side.

Notes

Squeeze zucchini thoroughly to remove moisture for crisp fritters. Use medium heat to avoid burning or greasy fritters. Batter can be refrigerated up to 4 hours before cooking. For a lighter option, bake at 400°F (200°C) for 20 minutes, flipping halfway. Lemon yogurt dip complements fritters but can be substituted with sour cream or garlic aioli.

Nutrition

Keywords: zucchini fritters, crispy fritters, lemon yogurt dip, easy appetizer, vegetarian, gluten-free option

Find it online: https://merrymorsel.com/crispy-zucchini-fritters-recipe-easy-homemade-with-tangy-lemon-yogurt-dip/