Description
Crispy Zucchini Fritters with Lemon Yogurt are a quick and delicious appetizer or side dish that combines grated zucchini with herbs and cheese, lightly fried to a golden crisp. Served with a tangy lemon-infused Greek yogurt sauce, these fritters offer a delightful balance of flavors and textures perfect for a light meal or snack.
Ingredients
Zucchini Fritters
- 2 medium zucchini (grated)
- 1/4 teaspoon salt (for sweating the zucchini)
- 1 large egg
- 1/4 cup all-purpose flour (or use breadcrumbs or gluten-free flour)
- 1 clove garlic (minced)
- 1/4 teaspoon salt (for the batter)
- 1/4 teaspoon black pepper
- 2 tablespoons chopped scallions or parsley (optional)
- 2 tablespoons crumbled feta or Parmesan (optional)
- 2–3 tablespoons olive oil (for frying)
Lemon Yogurt Sauce
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1 small garlic clove (finely grated)
- 1/8 teaspoon salt
Instructions
- Prepare the Zucchini: Grate 2 medium zucchinis using a box grater. Toss with 1/4 teaspoon salt and place in a colander set over a bowl. Let it sit for 10 minutes to draw out moisture, then squeeze out as much liquid as possible using a clean towel or cheesecloth to prevent soggy fritters.
- Make the Fritter Batter: In a large bowl, combine the squeezed zucchini, 1 large egg, 1/4 cup all-purpose flour, 1 minced garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add chopped scallions or herbs and crumbled feta or Parmesan if using. Mix lightly until the batter just holds together without overmixing.
- Cook the Fritters: Heat 1 to 2 tablespoons of olive oil in a non-stick skillet over medium heat. Scoop about 2 tablespoons of batter per fritter and gently flatten in the skillet. Cook for 2 to 3 minutes on each side until the fritters are golden brown and crispy. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Repeat with remaining batter, adding more oil if needed.
- Make the Lemon Yogurt Sauce: In a small bowl, combine 1 cup Greek yogurt with 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, finely grated small garlic clove, and 1/8 teaspoon salt. Stir well until smooth and tangy. Serve the warm zucchini fritters topped or dipped in this refreshing lemon yogurt sauce.
Notes
- Be sure to thoroughly squeeze the zucchini to remove excess moisture; this step is essential for crispy fritters.
- You can substitute all-purpose flour with gluten-free flour or breadcrumbs for different textures and dietary needs.
- The addition of herbs and cheese is optional but adds flavor and richness to the fritters.
- Adjust the amount of olive oil as needed to keep the skillet greased for even frying.
- Serve immediately for best texture, as fritters can lose crispness when cooled.
