These Crispy Zucchini Fritters with Garlic Yogurt Sauce are simple, fresh, and full of flavor. The outside gets golden and crisp, while the inside stays soft, savory, and tender. They are made with shredded zucchini, Parmesan, green onion, herbs, egg, and a small amount of flour to hold everything together.
The creamy garlic yogurt sauce makes the fritters taste even better. It is cool, tangy, garlicky, and bright from lemon juice. The warm crispy fritters and chilled sauce together make this recipe feel light but still satisfying.
This is a great recipe for summer zucchini, quick snacks, easy appetizers, side dishes, or a light lunch with a salad.
Ingredients You’ll Need
Zucchini
Use fresh medium zucchini. You do not need to peel it. The skin adds color and texture.
Salt
Salt pulls water out of the shredded zucchini and helps season the fritters.
Egg
Egg helps bind the mixture so the fritters stay together in the pan.
Parmesan Cheese
Parmesan adds savory flavor and helps the fritters taste rich without needing many ingredients.
Flour
A small amount of flour gives the fritters structure. Add only what you need so the fritters stay light.
Green Onion
Green onion gives a mild onion flavor that works well with zucchini.
Fresh Herbs
Dill, parsley, chives, or basil all work. Use one herb or a mix.
Greek Yogurt
Greek yogurt makes the sauce creamy and tangy.
Garlic and Lemon
Garlic gives the sauce bold flavor, while lemon makes it fresh and bright.
Ingredients
For the Zucchini Fritters
- 2 medium zucchini, about 1 pound total
- 1 teaspoon salt, divided
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/3 cup all-purpose flour
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh parsley, dill, or chives
- 1 garlic clove, finely minced or grated
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- 2 to 3 tablespoons olive oil or avocado oil, for cooking
For the Garlic Yogurt Sauce
- 3/4 cup plain Greek yogurt
- 1 small garlic clove, finely grated
- 1 tablespoon fresh lemon juice
- 1 teaspoon olive oil
- 1 tablespoon chopped fresh dill, parsley, or chives
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Optional for Serving
- Lemon wedges
- Extra herbs
- Extra Parmesan
- Red pepper flakes
- Cucumber slices
- Simple green salad
How to Make Crispy Zucchini Fritters
Step 1: Shred the Zucchini
Grate the zucchini using the large side of a box grater.
Place the shredded zucchini in a colander and sprinkle with 1/2 teaspoon salt.
Toss gently and let it sit for 10 to 15 minutes. During this time, the zucchini will release extra water.
Step 2: Squeeze Out the Water
Move the salted zucchini into a clean kitchen towel or cheesecloth.
Squeeze firmly until a lot of liquid comes out. Take your time with this step.
The zucchini should feel moist but not watery. This is what helps the fritters turn crispy instead of soggy.
Step 3: Mix the Fritter Batter
Add the squeezed zucchini to a mixing bowl.
Add egg, Parmesan, flour, green onions, herbs, garlic, black pepper, baking powder, and the remaining 1/2 teaspoon salt.
Stir until the mixture comes together.
The batter should be thick enough to scoop. If it looks too loose, add 1 tablespoon of flour. If it looks too dry, let it rest for a minute before adding anything else.
Step 4: Cook the Fritters
Heat 2 tablespoons oil in a skillet over medium heat.
Scoop small portions of the zucchini mixture into the pan. Flatten each scoop gently with the back of a spoon.
Cook for 3 to 4 minutes on the first side, until golden and crisp. Flip carefully and cook the other side for another 3 to 4 minutes.
Do not overcrowd the pan. Cook in batches if needed.
Transfer cooked fritters to a wire rack or paper towel-lined plate.
Step 5: Make the Garlic Yogurt Sauce
In a small bowl, mix Greek yogurt, grated garlic, lemon juice, olive oil, herbs, salt, and black pepper.
Taste and adjust.
Add more lemon if you want it brighter, more garlic if you want stronger flavor, or a tiny splash of water if you want a thinner sauce.
Step 6: Serve
Serve the fritters warm with garlic yogurt sauce on the side.
Top with extra herbs, Parmesan, red pepper flakes, or a squeeze of lemon.
They taste best while the edges are still crisp.
Tips for the Best Zucchini Fritters
Squeeze the zucchini very well. This is the most important step.
Do not add too much flour. Too much flour can make the fritters dense.
Use medium heat so the inside cooks before the outside gets too dark.
Leave space between fritters in the skillet.
Flip only after the first side is golden and set.
Keep cooked fritters on a wire rack if possible. This helps them stay crisp.
Serve soon after cooking for the best texture.
What to Serve With Zucchini Fritters
These fritters work as a snack, appetizer, side dish, or light meal.
Serve them with:
- Garlic yogurt sauce
- Greek salad
- Tomato cucumber salad
- Grilled chicken
- Salmon
- Shrimp
- Fried eggs
- Soup
- Simple green salad
- Lemon wedges
For a light summer meal, serve them with salad and extra yogurt sauce.
How to Reheat
Reheat fritters in a skillet over medium heat until warm and crisp.
You can also reheat them in an air fryer at 375°F for 3 to 5 minutes.
Microwave reheating works, but the fritters will become softer.
Frequently Asked Questions
Do I need to peel zucchini?
No. The skin is tender and adds nice green color.
Can I use yellow squash?
Yes. Yellow squash works, but squeeze it well because it can be watery.
Why are my fritters falling apart?
The zucchini may be too wet, or the mixture may need a little more flour or egg.
Can I bake these fritters?
Yes. Bake them on a parchment-lined sheet pan at 425°F, flipping halfway through. They will be lighter, but not as crisp as skillet-cooked fritters.
Can I air fry them?
Yes. Spray both sides lightly with oil and air fry at 375°F until golden and crisp.
Can I make the sauce dairy-free?
Yes. Use plain dairy-free yogurt and adjust the lemon, garlic, salt, and herbs to taste.
Are these good for meal prep?
Yes, but they are crispiest fresh. Reheat in a skillet or air fryer for the best texture.
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