Crispy Zucchini Fritters with Cool Greek Yogurt Dip
These golden, crispy zucchini fritters are packed with fresh flavor and make a fantastic breakfast, brunch, or light lunch. Served with a tangy, creamy Greek yogurt dip, they offer a delicious way to enjoy vegetables any time of day.
Ingredients
Ingredients
- 2 cups zucchini finely shredded, about 2 medium zucchini
- 1 tsp salt for drawing out moisture
- 1/2 cup all-purpose flour or gluten-free all-purpose blend
- 1 large egg lightly beaten
- 2 tbsp fresh dill finely chopped, or 2 tsp dried dill
- 1 clove garlic minced
- 1/4 tsp black pepper freshly ground
- 3 tbsp olive oil for frying, plus more if needed
- 1/2 cup plain Greek yogurt full-fat or low-fat
- 1 tbsp lemon juice freshly squeezed
- 1/2 tsp lemon zest optional, for extra brightness
Notes
Storage: Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 375°F (190°C) for 5-7 minutes to restore crispiness; avoid the microwave as it will make them soggy. Make-Ahead Tip: You can shred and salt the zucchini up to a day in advance. Keep it in the fridge, but be sure to squeeze it thoroughly before making the batter. Variations: Add 1/4 cup of crumbled feta cheese or grated Parmesan to the batter for a salty kick. For a gluten-free version, simply substitute the all-purpose flour with a 1-to-1 gluten-free baking blend.