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Crispy Zucchini Fritters Recipe with Easy Homemade Tzatziki Sauce

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Crispy zucchini fritters paired with a creamy, garlicky tzatziki sauce make a quick, easy, and crowd-pleasing dish perfect for any occasion.

Ingredients

Scale
  • 3 medium zucchini (about 1 pound / 450g), grated and well-drained
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup all-purpose flour (about 65g) – for gluten-free option, use almond flour
  • ¼ cup grated Parmesan cheese (optional but recommended)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh dill, chopped (or 1 tablespoon dried)
  • Freshly ground black pepper, to taste
  • Olive oil, for frying
  • 1 cup Greek yogurt (full-fat; for dairy-free, use coconut yogurt)
  • ½ cucumber, peeled, seeded, and finely grated
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, minced
  • 2 tablespoons fresh dill, chopped
  • Salt and pepper, to taste

Instructions

  1. Grate the zucchini using the coarse side of a box grater or a food processor. Place the grated zucchini in a large bowl, sprinkle with 1 teaspoon salt, and toss to combine. Let it sit for 10 minutes to draw out excess moisture.
  2. After resting, place the zucchini in a clean kitchen towel or cheesecloth and wring out as much liquid as possible.
  3. In the bowl with squeezed zucchini, add the eggs, flour, grated Parmesan, minced garlic, chopped dill, and black pepper. Mix well until the batter is thick and holds together. Add more flour if too wet.
  4. Heat about 2 tablespoons of olive oil in a non-stick or cast iron skillet over medium heat until shimmering but not smoking (about 3 minutes).
  5. Scoop about 2 tablespoons (30 ml) of batter per fritter and flatten into rounds in the skillet. Cook in batches without overcrowding. Fry for 3-4 minutes on each side until golden brown and crispy.
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (around 200°F / 95°C) while finishing the batch.
  7. While fritters cook, grate the peeled cucumber and squeeze out excess water. In a small bowl, combine Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, dill, salt, and pepper. Stir until smooth and creamy.
  8. Serve warm zucchini fritters with a generous dollop of tzatziki sauce. Garnish with extra dill or a lemon wedge if desired.

Notes

Squeeze out excess moisture from zucchini to keep fritters crispy. Use medium heat to avoid burning or mushy fritters. Do not overcrowd the pan. Tzatziki tastes better after a few hours in the fridge. For gluten-free, substitute flour with almond or gluten-free flour. For dairy-free tzatziki, use coconut yogurt. Baking option: bake at 400°F (200°C) for 15-20 minutes, flipping halfway.

Nutrition

Keywords: zucchini fritters, tzatziki sauce, crispy fritters, easy recipe, vegetarian, gluten-free option, summer dish, healthy snack

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