Zucchini Fritter Recipe with Lemon Herb Yogurt

This zucchini fritter recipe features crispy pan-fried zucchini patties served with a refreshing lemon herb yogurt sauce. Made with grated zucchini, fresh chives, and simple pantry ingredients, these fritters are light, flavorful, and perfect for appetizers, snacks, or side dishes.

The fritters are naturally vegetarian, easy to make, and pair well with fresh herbs and citrus for a bright taste. Ideal for healthy lunches, brunches, or family meals, this zucchini fritter recipe delivers a crunchy exterior with a tender, flavorful interior, complemented by a creamy, zesty yogurt dip.

Ingredients

For the Zucchini Fritters

• 1 pound zucchini (about 2 medium)
• 1½ teaspoons salt, divided
• ¼ cup chopped chives or scallions (green parts only)
• 1 large egg
• Freshly cracked black pepper, to taste
• ½ cup all-purpose flour
• 1 tablespoon cornstarch
• ½ teaspoon baking powder
• Oil for frying

For the Lemon Herb Yogurt

• 1 cup plain full-fat Greek yogurt or sour cream
• 1 small garlic clove, minced or finely grated
• 2 tablespoons fresh lemon juice
• ¼ teaspoon salt
• Freshly cracked black pepper, to taste
• 2 tablespoons chopped chives or scallions (green parts only)
• 2 tablespoons chopped fresh herbs (such as basil, dill, parsley, tarragon, thyme, chervil)

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Instructions

1. Prepare the Zucchini

Grate the zucchini using a food processor or the large holes of a box grater.

Place the grated zucchini in a bowl and sprinkle with 1 teaspoon of salt. Toss gently and spread onto a clean kitchen towel. Let rest for 20 minutes to draw out excess moisture.

Gather the towel and squeeze firmly over the sink or a bowl to remove as much liquid as possible. The drier the zucchini, the crispier the fritters.

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2. Make the Batter

In a medium bowl, combine the chopped chives or scallions, egg, flour, cornstarch, baking powder, black pepper, and the remaining ½ teaspoon salt.

Add the squeezed zucchini and mix thoroughly until evenly combined.

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3. Fry the Fritters

Pour about ¼ to ½ inch of oil into a large skillet and heat over medium-high heat. Line a baking sheet with paper towels.

Drop heaping spoonfuls of the zucchini mixture into the hot oil, gently flattening each with the back of the spoon. Cook about 4 fritters per batch to avoid overcrowding.

Fry for 3–4 minutes until golden around the edges. Flip and cook another 2–3 minutes until both sides are crisp and browned.

Transfer to the paper towel-lined baking sheet to drain.

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4. Prepare the Lemon Herb Yogurt

In a small bowl, mix together the yogurt, garlic, lemon juice, salt, pepper, chives, and fresh herbs. Stir until smooth and well combined. Taste and adjust seasoning as needed.

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5. Serve

Serve the fritters hot with the lemon herb yogurt on the side.

If preparing in advance, keep the fritters warm in a 200°F (95°C) oven until ready to serve.

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Tips

• Squeezing out as much moisture as possible is key to crispy fritters.
• Maintain steady oil temperature to prevent soggy results.
• Use a thermometer if possible; oil should be around 350°F (175°C).
• Place cooked fritters on a wire rack instead of paper towels for extra crispness.

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Variations and Substitutions

• Add crumbled feta cheese for a Mediterranean twist.
• Substitute gluten-free flour for a gluten-free version.
• Mix in grated carrot for added sweetness and color.
• Use green onions instead of chives if preferred.
• Bake at 425°F (220°C) for 15–20 minutes, flipping halfway, for a lighter option.

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FAQs

Why are my fritters soggy?
Too much moisture in the zucchini or oil that isn’t hot enough can cause sogginess.

Can I make them ahead of time?
Yes. Reheat in a hot oven for 8–10 minutes to restore crispness.

Can I freeze zucchini fritters?
Yes. Freeze cooked fritters in a single layer, then store in an airtight container for up to 2 months.

Can I air fry them?
Yes. Spray lightly with oil and cook at 375°F (190°C) for 10–12 minutes, flipping halfway.

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Serving Suggestions

• Serve as an appetizer with dipping sauce.
• Pair with a fresh salad for a light lunch.
• Add to a brunch spread with poached eggs.
• Serve alongside grilled chicken or fish.

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Why You’ll Love This Recipe

• Crispy outside, tender inside
• Bright, fresh lemon herb sauce
• Simple ingredients
• Quick and versatile
• Perfect as a snack, appetizer, or side dish