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Zucchini Fritters with Yogurt Sauce Recipe
Ash Tyrrell

Zucchini Fritters with Yogurt Sauce Recipe

I’ve made these zucchini fritters 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.
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Total Time 30 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.