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Crispy Lemon Herb Zucchini Fritters with Garlic Yogurt Dip

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These crispy lemon herb zucchini fritters are a quick and easy homemade snack featuring fresh herbs and a tangy garlic yogurt dip. Perfect for a light lunch, snack, or casual dinner, they offer a delightful balance of crispness and creamy flavor.

Ingredients

Scale
  • 3 medium zucchinis (about 600 grams or 1.3 pounds), grated and squeezed dry
  • Zest and juice of 1 lemon
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill (or basil as an alternative)
  • 2 cloves garlic, minced
  • 2 large eggs, room temperature
  • ½ cup (60 grams or 0.5 cups) all-purpose flour (or almond flour/chickpea flour for gluten-free)
  • ½ cup (75 grams or about 1.5 ounces) crumbled feta cheese (optional)
  • Salt and pepper, to taste
  • Olive oil, for frying
  • For the Garlic Yogurt Dip:
  • 1 cup (240 ml or 8 fl oz) plain Greek yogurt
  • 1 small garlic clove, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon olive oil
  • Salt and pepper, to taste
  • Optional: a pinch of smoked paprika

Instructions

  1. Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a fine mesh sieve or wrap in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.
  2. In a large bowl, combine the flour, salt (about 1 teaspoon), freshly ground black pepper (½ teaspoon), and feta cheese if using.
  3. In a separate small bowl, whisk together the eggs, lemon zest and juice, minced garlic, chopped parsley, and dill.
  4. Add the squeezed zucchini to the dry ingredients, then pour the egg mixture over it. Mix until evenly combined. The batter should hold together when pressed but not be too wet. Add more flour if needed.
  5. Heat a non-stick or cast iron skillet over medium heat and add 2 tablespoons olive oil. Warm until shimmering but not smoking.
  6. Using a heaping tablespoon, scoop the batter into the pan and flatten into discs about 3 inches wide. Cook for 3-4 minutes on one side until golden and crispy, then flip and cook another 3 minutes. Adjust heat as needed.
  7. Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Keep warm if cooking in batches.
  8. To make the garlic yogurt dip, combine Greek yogurt, minced garlic, lemon juice, olive oil, salt, pepper, and smoked paprika if using in a small bowl. Stir well.
  9. Serve the warm fritters with a generous dollop of garlic yogurt dip. Garnish with extra parsley or lemon wedges if desired.

Notes

Drying the zucchini thoroughly is essential to achieve crispy fritters. Avoid overcrowding the pan to prevent sogginess. Use medium heat to brown fritters evenly without burning. The garlic yogurt dip can be made ahead and refrigerated for 15-20 minutes to meld flavors. For gluten-free, substitute flour with chickpea or almond flour. For vegan, replace eggs with flax eggs and use dairy-free yogurt.

Nutrition

Keywords: zucchini fritters, lemon herb fritters, garlic yogurt dip, easy snack, gluten-free fritters, vegetarian fritters, summer recipe

Find it online: https://ovenmila.com/crispy-lemon-herb-zucchini-fritters-recipe-easy-homemade-snack-with-garlic-yogurt-dip/