I’ve made this Zucchini Fritters with Yogurt Sauce Recipe so many times now that they’ve become one of my go-to comfort recipes. Every time I grate fresh zucchini and hear that gentle sizzle in the pan, I know something good is coming. I love how simple ingredients turn into crispy, golden fritters with hardly any effort.

The cool yogurt sauce on top balances everything perfectly, making each bite feel fresh and satisfying. If you’ve ever wondered how to make zucchini exciting, this recipe is exactly what worked for me. You can also enjoy similar flavors in the Jalapeno Popper Cheese Ball Recipe for a spicy, cheesy twist.

Ingredients

Here’s a quick intro before we dive in. These ingredients are simple, but how you use them really matters. Each one plays a role in texture, flavor, and crispiness. You might also like incorporating grated vegetables in baked goods, similar to the Carrot Cake Zucchini Muffins Recipe, which adds sweetness and moisture naturally.

A quick note before you start: each ingredient matters here, and small choices make a big difference in texture and flavor.
Zucchini – 2 medium (about 2 cups grated): Fresh zucchini gives the best flavor and texture; always squeeze out excess moisture so the fritters stay crispy.
Salt – 1 teaspoon: Used to draw water out of the zucchini and enhance overall flavor.
All-purpose flour – 1/2 cup: Helps bind the mixture together without making the fritters heavy or dense.
Baking powder – 1/2 teaspoon: Adds lightness so the fritters don’t turn flat while cooking.
Egg – 1 large: Acts as a binder and gives structure; a room-temperature egg mixes more evenly.
Garlic – 1 clove, minced: Fresh garlic adds depth and savory flavor that complements the zucchini perfectly.
Black pepper – 1/2 teaspoon: Balances the mild taste of zucchini and adds gentle warmth.
Green onion – 2 tablespoons, finely chopped: Adds freshness and mild onion flavor without overpowering the fritters.
Olive oil – 3–4 tablespoons (for frying): Helps create a golden, crisp exterior while keeping the inside tender.
Plain yogurt – 1 cup (for sauce): Thick plain or Greek yogurt works best for a creamy, rich dipping sauce.
Lemon juice – 1 tablespoon: Brightens the yogurt sauce and cuts through the fried richness.
Honey – 1 teaspoon: Balances the tanginess of the yogurt and lemon with subtle sweetness.
Salt (for sauce) – a pinch: Brings all the yogurt sauce flavors together without overpowering it.

Note: This ingredient quantity serves approximately 4 people as a snack or 2 people as a main dish.

Variations

Let’s explore a few ideas before cooking. These variations help you adjust the recipe to different diets or flavor preferences.

For a dairy-free version, you can replace yogurt with a thick plant-based yogurt made from coconut or almond milk. The fritters themselves are naturally dairy-free.
If you want a gluten-free option, swap all-purpose flour with a gluten-free flour blend that includes a binder.
For extra flavor, I sometimes add grated parmesan or feta cheese, which melts slightly and adds saltiness.
Herbs like dill, parsley, or cilantro mix beautifully with zucchini and make the fritters more aromatic.
If you prefer a spicy kick, a pinch of chili flakes or paprika works wonders.

Cooking Time

Here’s a quick breakdown so you can plan easily:

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Equipment You Need

A little intro before the tools. Having the right equipment makes the process smoother and faster.

Box grater – to grate the zucchini evenly
Large mixing bowl – for combining all ingredients
Clean kitchen towel – to squeeze moisture from zucchini
Non-stick skillet – for even frying and easy flipping
Spatula – to turn fritters gently without breaking

How to Make Zucchini Fritters with Yogurt Sauce?

This section walks you through the process. I’ve broken it down into simple stages so it’s easy to follow.

Prepare the Zucchini

Start by grating the zucchini using a box grater and placing it in a bowl. Sprinkle salt over it and let it sit for about 10 minutes. This step helps draw out excess water. After resting, squeeze the zucchini firmly using a towel until most moisture is removed.

Make the Batter

Transfer the squeezed zucchini to a clean bowl and add flour, baking powder, egg, garlic, pepper, and green onion. Mix gently until everything is just combined. The batter should be thick but not dry. Avoid overmixing to keep the fritters tender.

Fry the Fritters

Heat olive oil in a skillet over medium heat. Scoop about two tablespoons of batter per fritter and flatten slightly. Cook for 3–4 minutes per side until golden brown. Transfer to a paper towel-lined plate to absorb excess oil.

Prepare the Yogurt Sauce

While the fritters cook, mix yogurt, lemon juice, honey, and a pinch of salt in a small bowl. Stir until smooth and creamy. Taste and adjust seasoning if needed. Chill briefly for a refreshing finish.

Serve and Enjoy

Arrange warm fritters on a plate and drizzle or dollop yogurt sauce on top. Garnish with fresh herbs if you like. Serve immediately for the best texture and flavor.

Additional Tips for Making This Recipe Better

I’ve made these fritters many times, and these small tips really made a difference for me:

I always squeeze the zucchini more than I think necessary; less moisture means crispier fritters.
I let the batter rest for a couple of minutes so the flour hydrates evenly.
I keep the oil hot but not smoking to avoid greasy fritters.
I fry in batches and never overcrowd the pan.
I serve them immediately because they’re crispiest right off the skillet.

How to Serve Zucchini Fritters with Yogurt Sauce?

Serving is where you can get creative. I usually stack them on a platter with sauce on the side. A sprinkle of chopped herbs or lemon zest adds color and freshness. They work beautifully as an appetizer, light lunch, or even a side dish for grilled meats. Sometimes I serve them with a simple salad to make it a complete meal.

Nutritional Information

Here’s a quick snapshot of what you’re getting per serving:

Calories: Moderate and satisfying without being heavy
Protein: Comes mainly from egg and yogurt
Carbohydrates: Balanced from flour and zucchini
Fat: Mostly from olive oil and yogurt

Make Ahead and Storage

Make Ahead

You can prepare the zucchini mixture a few hours in advance and keep it covered in the fridge. I recommend frying just before serving for the best texture.

Storage

Leftover fritters stay fresh in an airtight container in the refrigerator for up to 3 days. Keep the yogurt sauce separate to maintain crispness.

Reheating and Freezing

Reheat fritters in a skillet or oven to restore crisp edges. Avoid microwaving if possible. You can freeze cooked fritters for up to 2 months and reheat directly from frozen in the oven.

Why You’ll Love This Recipe?

Here’s why this recipe keeps me coming back to it again and again:

It’s incredibly easy to make and uses simple pantry ingredients.
The fritters are crispy on the outside and tender inside every time.
It’s versatile and works with many dietary variations.
The yogurt sauce adds a fresh, creamy contrast that elevates the dish.
It’s a great way to enjoy vegetables in a fun, flavorful way.

If you’re looking for a recipe that’s comforting, flexible, and full of flavor, these zucchini fritters with yogurt sauce truly deliver.

Ash Tyrrell