Golden, Crispy, Ridiculously Easy: Zucchini Fritters with Yogurt Dip That Disappear in Minutes

You know those recipes that vanish before they hit the plate? This is that. Zucchini fritters with a cool, garlicky yogurt dip are the 15-minute snack that makes you look like you planned ahead—even if you didn’t.

They’re crisp on the edges, tender inside, and carry that savory-herb magic that pairs with literally everything. Make a batch for brunch, a quick dinner, or your “I forgot the appetizer” emergency. Warning: people will ask for the recipe and then request you make it again next week.

What Makes This Recipe Awesome

• Super crispy with minimal effort: The salt-and-squeeze step gets rid of excess water, so your fritters stay crunchy instead of soggy.
• Pantry-friendly: Zucchini, egg, flour, herbs, and yogurt.
  

  If you’ve got a fridge, you’re probably halfway there.

  
  
• Flexible flavor: Keep it classic with dill and garlic or go bold with feta, chili flakes, or cumin.
• Weeknight fast: From grate to plate in about 20 minutes. No deep fryer, no drama.
• Balanced bite: The tangy yogurt dip cuts through the fritter richness like a pro, so you can eat more without tapping out.

What You’ll Need (Ingredients)

• For the fritters:
  • 2 medium zucchini (about 1 lb/450 g), grated
  • 1 teaspoon kosher salt (for draining)
  • 1 large egg
  • 1/3 cup all-purpose flour (or chickpea flour for GF)
  • 2 tablespoons finely chopped scallions or red onion
  • 2 tablespoons chopped fresh dill or parsley
  • 1 small garlic clove, minced
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • Olive oil or neutral oil for pan-frying
• For the yogurt dip:
  • 3/4 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 small garlic clove, grated
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh dill or mint
  • Salt and pepper to taste

The Method – Instructions

1. Prep the zucchini like a pro: Grate zucchini on the large holes of a box grater. Toss with 1 teaspoon salt and let it sit in a colander for 10 minutes to draw out moisture.
2. Wrangle the water: Squeeze the zucchini in a clean kitchen towel or paper towels until it’s as dry as you can get it.
   

   This is the difference between crispy and sad.

   
   
3. Mix the batter: In a bowl, whisk the egg. Add flour, baking powder, pepper, garlic, scallions, herbs, and the squeezed zucchini. Stir until just combined.
   

   If it looks wet, sprinkle in another tablespoon of flour.

   
   
4. Heat the pan: Film a large skillet with oil over medium to medium-high heat. When a drop of batter sizzles, you’re ready.
5. Form and fry: Scoop heaping tablespoons of batter into the pan and flatten gently. Cook 2–3 minutes per side until deeply golden and crisp.
   

   Don’t crowd the pan.

   
   
6. Drain and season: Move fritters to a paper towel–lined plate and hit them with a tiny pinch of salt while hot.
7. Stir the dip: Mix yogurt, lemon juice and zest, garlic, olive oil, herbs, salt, and pepper. Adjust acidity and salt to taste. You want bright and creamy.
8. Serve: Plate fritters with a generous bowl of the dip.
   

   Add extra herbs or a squeeze of lemon if you’re feeling fancy.

   
   

Keeping It Fresh

• Make-ahead batter: Mix everything except baking powder and salt. Stir those in right before frying to keep lift and prevent weeping.
• Storage: Refrigerate cooked fritters in an airtight container for up to 3 days. Keep the yogurt dip separate.
• Reheat like you mean it: Oven or air fryer at 375°F/190°C for 6–8 minutes until crisp again.
  

  Skillet with a teaspoon of oil also works. Microwave? Only if you enjoy limp fries vibes.

  
  
• Freeze: Freeze in a single layer, then bag for up to 2 months.
  

  Reheat from frozen in a hot oven/air fryer.

  
  

Health Benefits

• Veg-forward, not boring: Zucchini brings fiber, potassium, and hydration with minimal calories—perfect for a satisfying yet light snack or side.
• Protein and probiotics: Greek yogurt supplies protein and gut-friendly cultures, making the dip more than a condiment.
• Smart fats: Olive oil adds monounsaturated fats and flavor without the heaviness of deep frying.
• Customizable nutrition: Swap in chickpea flour for extra fiber and plant protein, or add crumbled feta for calcium and big flavor.

What Not to Do

• Don’t skip the squeeze: Excess moisture kills crisp. If you’re short on time, microwave grated zucchini for 60 seconds, then squeeze—it releases water faster.
• Don’t go low and slow: Too-low heat steams the fritters. Medium to medium-high is your crisp zone.
• Don’t overmix: Stir until just combined.
  

  Overmixing builds gluten and turns fritters tough. Nobody asked for rubber pancakes.

  
  
• Don’t fry huge patties: Smaller, thinner fritters cook through and stay crunchy. Big hockey pucks?
  

  Raw centers, burnt edges. Pass.

  
  

Alternatives

• Gluten-free: Use chickpea flour or a 1:1 GF blend. Chickpea flour gives a nutty, hearty vibe.
• Dairy-free dip: Swap Greek yogurt for a thick coconut yogurt or silken tofu blended with lemon, olive oil, and garlic.
• Cheesy upgrade: Add 1/3 cup crumbled feta or grated Parmesan to the batter.
  

  Salt the zucchini a touch less if using feta.

  
  
• Spice lanes: Go Middle Eastern with cumin and coriander, or Mediterranean with oregano and lemon zest. Feeling heat? Add Aleppo pepper or chili flakes.
• Baked version: Brush a parchment-lined sheet with oil, spoon fritters, flatten, and bake at 425°F/220°C for 12–15 minutes, flipping once.
  

  Less mess, slightly less crisp, still great.

  
  
• Add-ins: Corn kernels, grated carrot, or chopped spinach play nicely. Keep total veg volume similar so the batter doesn’t get watery.

FAQ

How do I keep the fritters from falling apart?

Use well-squeezed zucchini, don’t overdose the pan with oil, and let the first side set before flipping. If needed, add an extra tablespoon of flour for structure.

Can I use regular yogurt instead of Greek yogurt?

Yes, but strain it in a coffee filter or paper towel for 15–20 minutes to thicken.

Otherwise, the dip will be runny and sad.

Why are my fritters soggy?

Too much moisture or low heat. Squeeze harder (really), and make sure the oil is shimmering before you add batter. Re-crisp in a hot oven if needed.

Can I make these in an air fryer?

Absolutely.

Lightly oil the basket, spoon small mounds, flatten, spray the tops, and cook at 390°F/200°C for 7–10 minutes, flipping halfway. They’ll be crispy with less oil.

What protein can I add to make it a full meal?

Top with smoked salmon and capers, serve with a poached egg, or add canned tuna to the batter (well-drained). Chickpea flour also adds plant protein, FYI.

Do kids eat these?

Usually yes.

Keep the garlic mild and skip chili flakes. Serve with ketchup or ranch if that’s your peace treaty.

Can I double the recipe?

Yes. Fry in batches and keep finished fritters warm on a sheet pan in a 250°F/120°C oven so they stay crisp while you finish the rest.

Is peeling the zucchini necessary?

Nope.

The skin adds color, nutrients, and a tiny bit of structure. Just wash well and trim ends.

What oil works best?

Olive oil for flavor or a neutral oil like avocado or canola for higher smoke point. You need just enough to lightly coat the pan.

The Bottom Line

Zucchini Fritters with Yogurt Dip are fast, crispy, and wildly versatile—AKA the weeknight hero you’ll actually make.

With a short ingredient list and big payoff, they punch way above their weight. Keep the squeeze technique, season boldly, and don’t fear the skillet. Make them once, and suddenly you’re “the fritter person.” Could be worse, right?