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Crispy Zucchini Fritters Recipe with Easy Tangy Lemon Yogurt Sauce

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These crispy zucchini fritters are golden and crunchy on the outside with a moist interior, paired perfectly with a tangy lemon yogurt sauce for a fresh, flavorful bite.

Ingredients

Scale
  • 2 medium zucchinis, shredded and well-drained (about 2 cups shredded)
  • 1 cup small-curd cottage cheese
  • ½ cup all-purpose flour (60g) or almond flour for gluten-free option
  • 2 large eggs, room temperature
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • 3–4 tablespoons olive oil or vegetable oil for frying
  • For the Lemon Yogurt Sauce:
  • ½ cup plain Greek yogurt (120g), full-fat
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon minced garlic
  • Salt, to taste
  • 1 tablespoon fresh parsley or dill, chopped (optional for garnish)

Instructions

  1. Shred about 2 medium zucchinis using a box grater or food processor. Place the shredded zucchini in a fine mesh sieve or a clean kitchen towel. Squeeze firmly to remove as much moisture as possible (about 5 minutes).
  2. In a large bowl, combine 1 cup small-curd cottage cheese, 2 beaten large eggs, ½ cup (60g) all-purpose flour, 1 teaspoon each garlic powder and onion powder, ½ teaspoon smoked paprika, and salt and pepper to taste. Stir well until smooth.
  3. Fold the squeezed zucchini into the batter gently but thoroughly. The mixture should hold together but still be slightly loose. If it feels too wet, add a tablespoon more flour (2-3 minutes).
  4. Warm 3 tablespoons of olive or vegetable oil in a non-stick or cast iron skillet over medium heat. The oil should shimmer but not smoke (2 minutes).
  5. Using a ¼ cup measure or your hands, scoop batter and carefully flatten into 3-inch rounds. Place them in the hot oil, leaving space between each. Cook for 3-4 minutes per side, or until golden brown and crisp. Flip gently using a spatula or tongs. Cook in batches if needed to avoid crowding (10-15 minutes total).
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Let them rest for a couple of minutes to firm up.
  7. While fritters cook, mix ½ cup Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, ½ teaspoon minced garlic, and a pinch of salt in a small bowl. Stir until combined.
  8. Plate the warm fritters with a generous dollop of lemon yogurt sauce. Garnish with chopped parsley or dill if desired.

Notes

Drain zucchini thoroughly to avoid soggy fritters. Do not overcrowd the pan to keep fritters crispy. Use medium heat to prevent burning. If batter is too thin, dust formed fritters lightly with flour before frying. For a gluten-free version, substitute all-purpose flour with almond or chickpea flour. Vegan adaptations include flax eggs and dairy-free yogurt and cottage cheese alternatives.

Nutrition

Keywords: zucchini fritters, crispy fritters, lemon yogurt sauce, easy zucchini recipe, summer recipe, vegetarian, gluten-free option

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