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Crispy Cheesy Zucchini Fritters with Garlic Yogurt Dip

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Golden, crispy zucchini fritters with a tender, cheesy center, served with a cool and tangy garlic yogurt dip. A quick and easy summer recipe that turns humble zucchini into a crave-worthy dish.

Ingredients

Scale
  • 2 medium zucchini (about 1 pound total)
  • 1 teaspoon salt
  • 1 cup shredded mozzarella cheese (about 4 ounces)
  • ½ cup grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • ½ cup all-purpose flour
  • 2 cloves garlic, minced
  • ¼ cup chopped fresh dill (or 2 tablespoons dried)
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 3 tablespoons olive oil (or avocado oil)
  • 1 cup plain Greek yogurt
  • 2 cloves garlic, finely minced or grated
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • 2 tablespoons chopped fresh dill or parsley

Instructions

  1. Grate the zucchini using the large holes of a box grater into a colander set in the sink or over a bowl. You should have about 4 cups.
  2. Sprinkle the 1 teaspoon of salt over the grated zucchini and toss to distribute. Let sit for 10 minutes to draw out moisture.
  3. Transfer the zucchini to a clean kitchen towel. Gather the corners and twist tightly over the sink to squeeze out as much liquid as possible.
  4. In a large mixing bowl, combine the squeezed zucchini, shredded mozzarella, grated Parmesan, beaten eggs, flour, minced garlic, chopped dill, black pepper, and red pepper flakes (if using). Stir until just combined.
  5. In a medium bowl, combine the Greek yogurt, minced garlic, lemon juice, 1 tablespoon olive oil, ¼ teaspoon salt, and chopped dill or parsley. Stir until smooth. Cover and refrigerate until ready to serve.
  6. Place a large non-stick or cast iron skillet over medium heat and add enough oil to coat the bottom generously (about 2-3 tablespoons). Heat for 2-3 minutes until a drop of the fritter mixture sizzles immediately.
  7. Using a spoon or your hands, scoop about 2 tablespoons of the fritter mixture and form into a patty about ½ inch thick. Gently place in the hot oil, leaving about an inch of space between each. Cook in batches if needed.
  8. Cook for 3-4 minutes per side, until golden brown and crispy. Flip carefully with a thin spatula.
  9. Transfer cooked fritters to a paper towel-lined plate or a wire rack set over a baking sheet to drain. If making multiple batches, keep warm in a 200°F oven.
  10. Serve immediately with the garlic yogurt dip on the side. Garnish with extra fresh dill or flaky salt if desired.

Notes

Salting and squeezing the zucchini is crucial for crispy fritters. Do not skip this step. For best results, use a cast iron skillet and do not overcrowd the pan. The garlic yogurt dip can be made ahead and refrigerated for up to 5 days.

Nutrition

Keywords: zucchini fritters, crispy zucchini fritters, cheesy zucchini fritters, garlic yogurt dip, summer squash recipe, easy appetizer, vegetarian fritters

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