Zucchini Fritters with Dill Yogurt

Of all the summer vegetables that threaten to take over the garden, zucchini is by far the most generous. I remember one year we had so many that every meal for a week seemed to feature them in some form. While zucchini bread and grilled zucchini planks were delicious, it was the day I first made these Zucchini Fritters with Dill Yogurt that a true family favorite was born. The kitchen filled with the savory scent of frying batter mixed with the fresh, herbaceous aroma of dill. My kids, usually skeptical of anything green, were drawn in by the promise of a crispy, golden-brown treat. The first bite was a revelation—a perfectly crunchy exterior giving way to a tender, flavorful interior, all balanced by the cool, tangy creaminess of the dill yogurt sauce. They weren’t just eating their vegetables; they were devouring them, asking for seconds and thirds. Now, these fritters are a non-negotiable part of our summer menu, a delicious solution to the perennial zucchini surplus and a guaranteed way to bring smiles to the dinner table.

Ingredients

Here are the essential components you’ll need to create these delightfully crispy fritters and the perfectly paired cooling yogurt sauce.

For the Zucchini Fritters:

• 2 medium Zucchini (about 1 lb or 450g): The star of the show. Choose firm, fresh zucchini with smooth, vibrant green skin for the best flavor and texture.
• 1 tsp Sea Salt, plus more to taste: Crucial for drawing out excess moisture from the zucchini, which is the secret to crispy, not soggy, fritters.
• 1/2 cup All-Purpose Flour: This acts as the primary binder, holding the fritter mixture together.
• 1/4 cup Panko Breadcrumbs: These Japanese-style breadcrumbs provide an extra layer of crunch and a light, airy texture to the fritter’s crust.
• 1/4 cup grated Parmesan Cheese: Adds a wonderful nutty, salty, and savory depth of flavor (umami) that complements the zucchini perfectly.
• 2 Green Onions, finely sliced: Provides a mild, fresh onion flavor that isn’t overpowering.
• 1 large Egg, lightly beaten: The essential binding agent that holds all the ingredients together as they cook.
• 1 clove Garlic, minced: Adds a pungent, aromatic kick that elevates the overall flavor profile.
• 1/4 tsp Black Pepper, freshly ground: For a touch of gentle spice and warmth.
• 4-6 tbsp Olive Oil or Avocado Oil, for frying: A high smoke point oil is best for achieving a golden-brown, crispy exterior without burning.

For the Cooling Dill Yogurt Sauce:

• 1 cup Plain Greek Yogurt: Use full-fat for the creamiest, richest texture and flavor. It provides the perfect tangy base for the sauce.
• 1/4 cup Fresh Dill, finely chopped: The key aromatic herb. Its fresh, slightly anise-like flavor is the classic pairing for zucchini.
• 1 tbsp Lemon Juice, freshly squeezed: Adds a bright, acidic note that cuts through the richness of the yogurt and brightens up all the flavors.
• 1 small clove Garlic, minced or grated: A small amount adds a savory depth to the sauce without being overpowering.
• Pinch of Salt and Black Pepper: To taste, for balancing the final sauce.

Instructions

Follow these detailed steps carefully to ensure your zucchini fritters are perfectly crispy on the outside and tender on the inside every time. The process is straightforward but relies on one key technique: removing excess water.

Step 1: Prepare the Zucchini (The Most Important Step!)

1. Grate the Zucchini: Wash and trim the ends off the zucchini. Using the large holes of a box grater, grate the zucchini into a large bowl. There is no need to peel the zucchini, as the skin contains nutrients and adds nice color.
2. Salt and Wait: Sprinkle the 1 teaspoon of sea salt over the grated zucchini and toss to combine thoroughly. Transfer the salted zucchini to a colander set over the sink or a bowl. Let it sit for 10-15 minutes. You will see water begin to bead and drip from the zucchini; this is exactly what you want. The salt is drawing out the excess moisture.

Step 2: Make the Dill Yogurt Sauce

1. Combine Ingredients: While the zucchini is resting, prepare the sauce. In a small bowl, combine the Greek yogurt, chopped fresh dill, fresh lemon juice, and minced garlic.
2. Mix and Chill: Stir everything together until it’s smooth and well-incorporated. Season with a pinch of salt and pepper to your liking. Cover the bowl and place it in the refrigerator to chill while you make the fritters. This allows the flavors to meld together beautifully.

Step 3: Squeeze the Zucchini Dry

1. Squeeze Out Water: After the zucchini has rested, it’s time to squeeze. Grab a handful of the grated zucchini and squeeze it tightly over the sink to release as much liquid as possible. Alternatively, you can place the zucchini in the center of a clean kitchen towel (cheesecloth works perfectly too), gather the ends, and twist and squeeze until no more water comes out.
2. Measure for Success: You should be left with approximately 1.5 cups of dry, compacted zucchini. Getting rid of this water is the single most critical step to prevent soggy fritters.

Step 4: Mix the Fritter Batter

1. Combine Dry Ingredients: In a large mixing bowl, place your squeezed, dry zucchini. Add the all-purpose flour, panko breadcrumbs, grated Parmesan cheese, finely sliced green onions, minced garlic, and black pepper.
2. Mix Gently: Use a fork or your hands to toss these ingredients together until the zucchini is evenly coated.
3. Add the Egg: Add the lightly beaten egg to the bowl. Mix gently until everything is just combined. Be careful not to overmix the batter, as this can lead to tough fritters. The mixture should be thick and hold its shape.

Step 5: Cook the Fritters

1. Heat the Oil: Place a large non-stick skillet or cast-iron pan over medium heat. Add enough olive or avocado oil to generously coat the bottom of the pan (about 2-3 tablespoons per batch). Allow the oil to get hot; you can test it by dropping a tiny bit of batter in—it should sizzle immediately.
2. Form and Fry: Scoop heaping tablespoons of the batter and gently drop them into the hot oil, carefully flattening them slightly with the back of the spoon to form small patties about 2-3 inches in diameter. Don’t overcrowd the pan; cook in batches of 4-5 fritters at a time to ensure they cook evenly and get crispy.
3. Cook to Golden Brown: Fry the fritters for 3-4 minutes on the first side, until the edges are deep golden brown and crispy. Use a thin spatula to carefully flip them over.
4. Finish Cooking: Cook for another 3-4 minutes on the second side until equally golden brown and cooked through.
5. Drain on a Wire Rack: As the fritters are done, transfer them from the pan to a wire cooling rack set over a baking sheet. Do not drain them on paper towels, as this can trap steam and make the bottoms soggy. The wire rack allows air to circulate, keeping them crispy.
6. Repeat: Add more oil to the pan as needed and repeat the process with the remaining batter. Sprinkle the hot fritters with a tiny pinch of extra sea salt, if desired.

Step 6: Serve Immediately

Serve the warm, crispy zucchini fritters immediately with the chilled dill yogurt sauce on the side for dipping.

Nutrition Facts

This recipe is a wonderfully balanced way to enjoy a vegetable-forward dish.

• Servings: This recipe makes approximately 12-15 fritters, serving 4 people as an appetizer or side dish.
• Calories per Serving (approx. 3-4 fritters): 285 kcal
• Protein (9g): A decent amount of protein from the egg, Parmesan cheese, and Greek yogurt helps make this a more satisfying and filling dish.
• Fiber (3g): Zucchini is a good source of dietary fiber, which is essential for digestive health and helps you feel full longer.
• Vitamin C (15% of DV): Zucchini provides a healthy dose of Vitamin C, a powerful antioxidant that supports the immune system.
• Calcium (18% of DV): A significant source of calcium, primarily from the Parmesan cheese and Greek yogurt, which is vital for strong bones and teeth.
• Fat (19g): The majority of the fat comes from the healthy olive oil used for frying and the full-fat Greek yogurt, providing energy and aiding in the absorption of fat-soluble vitamins.

Preparation Time

This recipe comes together relatively quickly, making it suitable for a weeknight side dish or a fast appetizer.

• Prep Time: 20 minutes (includes time for salting and resting the zucchini)
• Cook Time: 20 minutes (cooking in batches)
• Total Time: 40 minutes

How to Serve

These Zucchini Fritters are incredibly versatile. Here are some of our favorite ways to serve them, moving from a simple snack to a complete meal.

• As a Crowd-Pleasing Appetizer:
  • Arrange them on a large platter with the bowl of Dill Yogurt Sauce in the center for easy dipping.
  • Garnish with extra fresh dill and a sprinkle of flaky sea salt.
  • Serve alongside other small bites like olives, cherry tomatoes, and feta cheese cubes for a Mediterranean-inspired starter.
• As a Light Lunch or Brunch:
  • Top two or three fritters with a perfectly poached or fried egg. The runny yolk creates a rich, delicious sauce.
  • Serve with a simple side salad of arugula and lemon vinaigrette to add a fresh, peppery contrast.
  • Tuck them into a warm pita pocket with a dollop of the yogurt sauce, some sliced cucumber, and tomato for a satisfying vegetarian sandwich.
• As a Delicious Side Dish:
  • Pair them with grilled proteins like salmon, chicken breast, or lamb chops. The fritters are a fantastic alternative to potatoes or rice.
  • Serve them alongside a hearty bowl of tomato soup for a comforting “soup and savory pancake” combination.
  • They make an excellent addition to a vegetarian main course, such as a lentil loaf or a large grain salad.

Additional Tips for Fritter Perfection

Unlock the full potential of your zucchini fritters with these eight pro tips.

1. Don’t Skip the Squeeze: This cannot be overstated. Squeezing every last drop of water from the grated zucchini is the number one secret to achieving maximum crispiness. A wet batter will steam, not fry, resulting in limp, disappointing fritters.
2. Experiment with Cheese: While Parmesan is classic for its nutty flavor, feel free to experiment. Crumbled feta cheese will add a briny, tangy kick, while sharp cheddar will make them richer and gooier.
3. Play with Herbs: Dill is a perfect match, but other fresh herbs work wonderfully too. Try substituting with fresh mint for a bright, cool flavor, or use a combination of parsley and chives for a classic, garden-fresh taste.
4. Go Gluten-Free: To make this recipe gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose blend or chickpea flour. Ensure your panko breadcrumbs are also certified gluten-free, or omit them entirely.
5. Bake or Air Fry for a Healthier Version: For a lower-fat option, you can bake the fritters. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with oil. Place the formed patties on the sheet, spray the tops with a little more oil, and bake for 15-20 minutes, flipping halfway through, until golden and firm. For an air fryer, cook at 375°F (190°C) for 10-12 minutes, flipping once. They won’t be quite as crispy as the fried version but are still delicious.
6. Make-Ahead Sauce: The dill yogurt sauce tastes even better when made ahead. Prepare it up to 2 days in advance and store it in an airtight container in the refrigerator. The flavors will have more time to meld and deepen.
7. Uniformity is Key: Try to make your fritters a uniform size and thickness. This ensures they all cook at the same rate, so you don’t have some that are burnt while others are still raw in the middle. A standard tablespoon or a small cookie scoop works perfectly for this.
8. Spice It Up: If you enjoy a bit of heat, add a pinch of red pepper flakes or a 1/4 teaspoon of smoked paprika or cumin to the fritter batter. This will add a lovely warmth and smoky dimension to the flavor profile.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making zucchini fritters.

1. Q: Why are my zucchini fritters always soggy?
A: The most common culprit for soggy fritters is excess moisture. If you don’t thoroughly salt and squeeze the grated zucchini to remove as much water as possible, the batter will be too wet. When this wet batter hits the hot oil, it steams from the inside instead of frying, leading to a soft, limp texture. The second reason could be an oil temperature that is too low, which causes the fritters to absorb oil rather than crisp up in it.

2. Q: Can I make the fritter batter ahead of time?
A: It is not recommended to make the full batter ahead of time. Even after squeezing, the zucchini will continue to release a small amount of moisture over time, which will make the pre-mixed batter watery. For best results, mix the batter right before you plan to fry the fritters. You can, however, do the prep work ahead: grate and squeeze the zucchini and store it in an airtight container in the fridge for up to a day.

3. Q: How do I store and reheat leftover zucchini fritters?
A: Store leftover fritters in an airtight container in the refrigerator for up to 3 days. To reheat and bring back their crispiness, avoid the microwave. The best way is to heat them in an oven or toaster oven at 375°F (190°C) for 5-7 minutes or in an air fryer for 3-4 minutes until hot and crispy again. You can also reheat them in a lightly oiled skillet over medium heat.

4. Q: Can I freeze zucchini fritters?
A: Yes, they freeze surprisingly well. First, let the cooked fritters cool completely. Then, place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to 3 months. Reheat directly from frozen using the oven or air fryer method described above, adding a few extra minutes to the cooking time.

5. Q: Is it necessary to peel the zucchini?
A: No, it is not necessary and generally not recommended. The zucchini skin is thin, tender, and perfectly edible. It contains fiber and nutrients and also adds lovely flecks of dark green color to the finished fritters, making them more visually appealing. Just be sure to wash the zucchini well before grating.

6. Q: My batter seems too wet even after squeezing the zucchini. What can I do?
A: If your batter still seems too loose or wet, it likely means a little too much water remained in the zucchini. The easiest fix is to add a bit more of the dry ingredients to absorb the excess moisture. Start by adding one tablespoon more of all-purpose flour and one tablespoon of panko breadcrumbs, mixing gently, until the batter is thick enough to hold its shape when scooped.

7. Q: Can I use other vegetables instead of or with zucchini?
A: Absolutely! This recipe is very adaptable. You can substitute part or all of the zucchini with other grated vegetables. Yellow summer squash works as a direct replacement. Grated carrots, parsnips, or sweet potatoes are also fantastic options, adding a touch of sweetness. A combination of zucchini and carrot is particularly delicious.

8. Q: What can I use if I don’t have Panko breadcrumbs?
A: If you don’t have Panko, you can substitute regular fine, dry breadcrumbs. The fritters will still be delicious, though they may have a slightly denser crust, as Panko is known for its light, airy crunch. In a pinch, you could also use crushed crackers or even a couple of tablespoons of cornmeal for a different kind of crunchy texture.

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