Description
A quick, 15-minute weeknight meal featuring golden, crispy zucchini fritters served with a tangy garlic herb yogurt dip. Perfect for using up garden zucchini and feeding picky eaters.
Ingredients
Scale
- 2 medium zucchini (about 400g)
- 1 small yellow onion (finely diced, about 100g)
- 2 large eggs
- ¼ cup all-purpose flour (30g)
- 3 cloves garlic (minced)
- 2 tablespoons fresh dill (chopped)
- 1 teaspoon salt
- Black pepper to taste
- Vegetable oil (for frying)
- 1 cup Greek yogurt (full-fat)
- 1 tablespoon lemon juice (fresh squeezed)
- 1 small clove garlic (minced or grated)
- 1 tablespoon fresh chives (chopped)
Instructions
- Wash zucchini and trim ends. Grate zucchini using a food processor or box grater.
- Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove all excess moisture.
- In a large bowl, combine squeezed zucchini, diced onion, minced garlic, chopped dill, eggs, flour, salt, and pepper. Mix until evenly distributed.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Drop tablespoon-sized mounds of batter into the hot oil, flattening slightly to form patties. Do not overcrowd the pan.
- Fry for 2-3 minutes on the first side until golden brown and crispy. Flip and cook for another 1-2 minutes.
- Transfer cooked fritters to a paper towel-lined plate to drain. Keep warm in a low oven while cooking remaining batches.
- While fritters fry, whisk together Greek yogurt, lemon juice, minced garlic, chopped chives, salt, and pepper to make the dip.
- Serve hot fritters immediately with the garlic herb yogurt dip on the side.
Notes
Squeezing the zucchini is the most critical step to ensure crispiness; do not skip it. Use neutral oils with high smoke points like canola or grapeseed. For a gluten-free version, use a 1:1 gluten-free flour blend. For a vegan option, replace eggs with a flax egg and use vegan yogurt.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 6 fritters per servi
- Calories: 280
- Sugar: 6
- Sodium: 450
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 2
- Protein: 10
Keywords: zucchini fritters, weeknight dinner, quick recipes, crispy fritters, garlic yogurt dip, vegetarian dinner, kid-friendly meals, food processor recipes