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Crispy Zucchini Fritters Recipe with Easy Tangy Lemon Yogurt Sauce

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These crispy zucchini fritters paired with a tangy lemon yogurt sauce are quick, easy, and perfect for weeknight dinners or casual gatherings. The recipe features simple ingredients and a secret step to ensure crispiness.

Ingredients

Scale
  • 3 medium zucchini (about 500g / 1.1 lbs), grated and moisture pressed
  • 1 teaspoon salt (to draw out zucchini moisture)
  • 2 large eggs, room temperature
  • ½ cup all-purpose flour (65g / 0.23 cups) – King Arthur recommended
  • ¼ cup grated Parmesan cheese (25g / 0.88 oz)
  • 2 cloves garlic, minced
  • ¼ cup fresh parsley, chopped (or cilantro)
  • ½ teaspoon black pepper
  • ½ teaspoon baking powder
  • Vegetable oil for frying (about ¼ inch depth in pan)
  • For the Tangy Lemon Yogurt Sauce:
  • 1 cup plain Greek yogurt (240g / 8.5 oz)
  • Juice of 1 medium lemon (about 2 tablespoons)
  • 1 teaspoon lemon zest (optional)
  • 1 small garlic clove, finely grated
  • 1 tablespoon fresh dill, chopped (or mint or basil)
  • Salt and pepper to taste

Instructions

  1. Grate the zucchini using a box grater or food processor. Place the grated zucchini in a colander, sprinkle with 1 teaspoon salt, and toss to combine. Let it sit for 10 minutes to draw out moisture.
  2. After resting, gather the zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible.
  3. In a large bowl, whisk the eggs until frothy. Add the grated zucchini, flour, Parmesan, minced garlic, chopped parsley, pepper, and baking powder. Stir gently until just combined. If too loose, add more flour one tablespoon at a time.
  4. Pour vegetable oil into a skillet to about ¼ inch depth. Heat over medium heat until shimmering but not smoking (about 3-4 minutes). Test with a small drop of batter; it should sizzle immediately.
  5. Using a ¼ cup measure or spoon, scoop the batter and carefully drop into the hot oil. Flatten slightly with the back of the spoon to form patties about 3 inches wide. Cook for 3-4 minutes per side or until golden brown and crispy. Flip carefully to avoid splatter.
  6. Remove fritters to a paper towel-lined plate to absorb excess oil. Keep warm in a low oven (around 200°F / 95°C) if making multiple batches.
  7. While fritters cook, whisk together Greek yogurt, lemon juice, zest, grated garlic, dill, salt, and pepper in a small bowl. Taste and adjust seasoning.
  8. Arrange fritters on a serving plate with the tangy lemon yogurt sauce on the side or drizzled over top. Garnish with extra herbs or lemon wedges if desired.

Notes

Pressing the zucchini well to remove moisture is crucial for crisp fritters. Maintain oil temperature around 350°F (175°C) to avoid soggy or burnt fritters. Fry in batches without overcrowding the pan. The lemon yogurt sauce can be made ahead and refrigerated to enhance flavor.

Nutrition

Keywords: zucchini fritters, crispy fritters, lemon yogurt sauce, easy zucchini recipe, vegetarian fritters, summer recipes, quick dinner

Find it online: https://clunkcook.com/crispy-zucchini-fritters-recipe-with-easy-tangy-lemon-yogurt-sauce/