Description
These golden zucchini fritters are the crunchy, herby bites of summer you didn’t know you needed. Quick, satisfying, and paired with a cool lemony yogurt sauce, they’re perfect for brunch spreads, light dinners, or anytime snacks. Got a mountain of zucchini? You’ve got magic waiting in 25 minutes or less.
Ingredients
For the Yogurt Sauce
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½ cup Greek yogurt
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1 tbsp each chopped parsley, mint, dill
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1 tbsp lemon juice
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1 tbsp olive oil
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1 tsp honey
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¼ tsp garlic powder
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Salt & pepper to taste
For the Fritters
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3 cups shredded zucchini (2 med), skin on
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⅓ cup chopped yellow onion
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1½ tsp salt, divided
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1 egg
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2 garlic cloves, minced
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2 tbsp parsley, 1 tbsp mint, 1 tbsp dill
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½ tsp black pepper
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⅓ cup fine cornmeal (or panko/almond flour)
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1 tbsp cornstarch (or flour/arrowroot)
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1 tsp baking powder
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3 tbsp olive oil (for pan-frying)
Instructions
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Dry Zucchini: Toss zucchini with 1 tsp salt. Let sit 10 mins, then squeeze out moisture with a towel.
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Mix Batter: In a large bowl, combine zucchini, onion, egg, garlic, herbs, pepper, cornmeal, cornstarch, baking powder, and ½ tsp salt. Let rest 5 mins.
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Pan Fry: Heat oil in a skillet. Drop ¼-cup scoops of batter and flatten. Fry 2–3 mins per side until golden.
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Make Sauce: Mix all yogurt sauce ingredients. Chill.
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Serve: Plate fritters hot with yogurt sauce on the side or drizzled on top.
Notes
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Squeeze zucchini dry—don’t skip this!
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Fry in batches—don’t overcrowd.
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Sauce improves overnight—make extra!
- Prep Time: 15 mins
- Cook Time: 10 mins
Nutrition
- Calories: 210 kcal per serving
- Fat: 14g
- Carbohydrates: 14g
- Protein: 6g