I’ve made this zucchini fritter recipe repeatedly over the last few weeks—more than four times—and I’m still not bored. Most nights I crave variety for dinner, but these fritters have become a go-to: crisp on the outside, tender and flavorful inside, and finished with a bright lemon-dill yogurt sauce. They strike the perfect balance of warm comfort without being overly heavy.
Right now zucchini is abundant and inexpensive at markets, making these fritters an ideal way to use up summer squash. The recipe requires minimal chopping—just grate the zucchini with the skin on—so it’s quick to prepare on busy weeknights. The generous use of fresh herbs and a tangy yogurt sauce turns a simple vegetable into a satisfying main or a shareable appetizer.
Why zucchini works so well
Zucchini is botanically a fruit, part of the squash family. As a summer squash it’s harvested young, which gives it tender skin and mild flavor—good both raw and cooked. Nutritionally it’s a solid choice: zucchini supplies vitamin C, potassium comparable to bananas, and beta-carotene that converts to vitamin A when eaten with the skin. For the best nutrient retention, grate and cook the zucchini with the skin on and choose organic when possible.
Key technique: remove excess moisture
Zucchini is about 95% water, so draining it well is essential for crispy fritters. This recipe uses two steps to remove moisture: first salt the shredded zucchini and let it sit in a colander to draw out liquid; then squeeze the shredded zucchini in a cheesecloth, nut milk bag, or clean dish towel to press out as much water as you can. The drier the shreds, the crisper the fritters.
Cooking notes
These fritters are pan-fried using only a small amount of neutral oil—just enough to keep them from sticking. If you prefer a nonstick skillet you can use even less oil; a well-seasoned cast iron skillet works well too but may require a touch more oil. Avoid deep-frying for a lighter result. The lemon-dill yogurt sauce adds freshness, bright acidity, and a little briny bite from capers. If you have leftover sauce, it’s excellent for dipping raw vegetables, warm pita, or crusty bread.
📖 Recipe
Zucchini Fritters with Lemon Dill Yogurt Sauce
Golden-brown zucchini fritters flecked with scallions and dill, served with a tangy lemon-dill yogurt sauce. Light, herb-forward, and perfect for summer produce.
Details
Prep time: 20 minutes | Cook time: 15 minutes | Total time: 35 minutes | Serves: 3
Author: Bri Beaudoin
Ingredients
Zucchini Fritters
- 1½ lbs zucchini
- 2 scallions (green onions), thinly sliced
- 2 tablespoons chopped fresh dill
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 2 large eggs
- 3 tablespoons all-purpose flour (or white rice flour for gluten-free)
- 3 tablespoons breadcrumbs (use gluten-free if needed)
- ½ teaspoon fine sea salt (plus extra for pressing the zucchini)
- ½ teaspoon black pepper
- 2 tablespoons grapeseed oil, divided (or another neutral oil)
- Lemon wedges, for serving
Lemon Dill Yogurt Sauce
- ⅔ cup Greek yogurt
- 1 tablespoon chopped fresh dill
- 1 tablespoon fresh lemon juice
- 2 tablespoons capers, roughly chopped
- ¼ teaspoon fine sea salt, or to taste
Instructions
- Preheat: Heat the oven to 325°F (165°C). Place an oven-safe cooling rack on a baking sheet and set aside to keep cooked fritters warm.
- Grate and salt zucchini: Grate the zucchini using the large holes of a box grater; you should have about 5 cups. Put the shredded zucchini in a colander, sprinkle generously with about 1 teaspoon salt, and let it sit for 10 minutes to draw out moisture.
- Make the sauce: While the zucchini drains, whisk together Greek yogurt, dill, lemon juice, capers, and ¼ teaspoon salt. Taste and adjust seasoning. Cover and refrigerate until serving.
- Squeeze out liquid: Divide zucchini into two batches and squeeze each batch inside a nut milk bag, cheesecloth, or a clean dish towel until very dry. Transfer the squeezed zucchini to a large bowl.
- Mix fritter batter: Add scallions, dill, garlic, and onion powder to the zucchini. Stir in the eggs, then fold in the flour, breadcrumbs, ½ teaspoon salt, and black pepper until evenly combined.
- Cook: Heat 1 tablespoon oil in a skillet over medium-high heat. Drop golf-ball-sized portions of batter (about 3 tablespoons each) into the pan, flatten gently with a spatula, and cook until golden on the bottom, about 2 minutes. Flip and brown the other side. Transfer finished fritters to the oven rack to keep warm. Add the remaining tablespoon of oil and repeat until all batter is cooked.
- Serve: Serve fritters hot with the lemon-dill yogurt sauce and lemon wedges for squeezing.
Notes
- Salt draws moisture: The initial salting step extracts excess water, which helps the fritters crisp up. Most of the salt washes away with the expelled liquid, so don’t worry about over-salting at this stage.
- Portioning and cooking: A cookie scoop or spoon helps portion consistent fritters so they cook evenly. Avoid overcrowding the pan to allow easy flipping and even browning.
Nutrition (approximate per serving)
Calories: 232 kcal | Carbohydrates: 24 g | Protein: 14 g | Fat: 9 g | Fiber: 4 g | Vitamin C: 45 mg | Potassium: 780 mg
If you try this recipe, consider leaving a rating or note about your tweaks. Tag any photos with @evergreenkitchen if you’d like to share how your fritters turned out.