Zucchini Fritters Recipe: Crispy Fritters with Herby Yogurt Dip

Zucchini fritters are the answer to a glut of summer zucchini: grated, squeezed dry, mixed with feta and fresh herbs, and fried until deeply golden and crisp. They are light enough for lunch, sturdy enough for a snack, and they taste just as good at room temperature as they do hot from the pan.

The one rule that matters is squeezing. Zucchini holds a surprising amount of water, and any water left in the batter turns crisp fritters soggy. Salt the grated zucchini, rest it for ten minutes, then wring it out in a clean cloth until it is as dry as you can get it — that single step is the difference between golden and limp.

Golden, crisp and gone in minutes — zucchini fritters with a dip worth making twice.

Recipe Info

• Prep time: 20 minutes
• Cook time: 15 minutes
• Total time: 35 minutes
• Servings: 4 (12 fritters)
• Calories: ~260 kcal per serving

Zucchini, feta and fresh herbs — squeeze the zucchini well and the fritters stay crisp.

Ingredients

• 500 g / 1.1 lb zucchini (about 3 medium), coarsely grated
• 1 tsp fine sea salt, divided
• 2 large eggs, lightly beaten
• 100 g / 3.5 oz feta cheese, crumbled
• 3 spring onions, finely sliced
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh mint
• 1 small garlic clove, finely grated
• 60 g / 1/2 cup plain flour
• 1/2 tsp baking powder
• Freshly ground black pepper, to taste
• 3 tbsp / 45 ml neutral oil, for frying
• 200 g / 3/4 cup + 1 tbsp Greek yogurt
• 1 tbsp lemon juice, plus lemon wedges to serve
• 1 tbsp extra chopped dill and mint, for the dip

Crunchy outside, tender inside — the yogurt dip is what makes them disappear.

Instructions

1. Salt and drain the zucchini: Toss the grated zucchini with 1/2 tsp of the salt in a colander and rest for 10 minutes. Then gather it in a clean tea towel and squeeze hard, twisting until no more liquid comes out — you should be left with about 300 g of dry grated zucchini.
2. Make the herby yogurt dip: Stir the Greek yogurt with the lemon juice, the extra dill and mint, and a pinch of salt and pepper. Cover and chill while you make the fritters so the flavours meld.
3. Mix the batter: In a large bowl, combine the squeezed zucchini, eggs, feta, spring onions, dill, mint and garlic. Sprinkle over the flour and baking powder, season with pepper and the remaining 1/2 tsp salt, and fold just until combined — a thick, scoopable batter, not a runny one.
4. Heat the oil: Warm the oil in a large frying pan over medium heat until it shimmers. A small drop of batter should sizzle gently on contact; if it browns instantly, the pan is too hot.
5. Fry in batches: Drop heaped tablespoons of batter into the pan, flattening each slightly with the back of the spoon, leaving space between fritters. Fry for 3–4 minutes per side until deep golden and crisp.
6. Drain and keep warm: Lift the fritters onto a wire rack or paper-lined plate to drain, and keep them warm in a low oven while you fry the remaining batches, adding a little more oil if the pan looks dry.
7. Serve with the dip: Pile the fritters on a platter with the chilled herby yogurt dip and lemon wedges. Serve hot or at room temperature, with extra herbs scattered over the top.

Tips & Variations

• Squeeze twice if in doubt. If the batter looks wet or the first fritter spreads flat, squeeze the remaining zucchini again — dry zucchini is the whole secret to a crisp edge.
• Do not overmix the batter. Stir just until the flour disappears. Overmixing develops gluten and makes fritters dense instead of light and tender.
• Keep the heat at medium. High heat burns the outside before the centre cooks through; medium heat gives a deep golden crust and a fully set middle.
• Use a wire rack, not just paper. Fritters left sitting on paper steam underneath and soften. A rack keeps air moving so all sides stay crisp.
• Add a little heat. A pinch of chili flakes or a finely chopped red chili in the batter gives the fritters a gentle warmth that suits the cool yogurt dip.
• Make them cheesy. Swap half the feta for grated Parmesan or mature Cheddar for a deeper savoury flavour and an even crisper, lacy edge.
• Bake them if you prefer. Spoon the batter onto a lined, oiled tray and bake at 200°C / 400°F for 18–20 minutes, flipping once — less crisp than fried, but lighter and hands-off.

Nutrition Note

Per serving (3 fritters with dip), these zucchini fritters provide roughly 260 kcal, 11 g protein, 18 g carbohydrates and 15 g fat. Zucchini itself is low in calories and high in water and fibre, while the eggs and feta add protein and the Greek yogurt dip adds more protein with very little fat. Pan-frying in a modest amount of oil keeps them crisp without turning a light vegetable dish into a heavy one.

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FAQ

Why did my fritters fall apart?

Usually the zucchini was too wet or the batter too loose. Squeeze the zucchini thoroughly and add flour a tablespoon at a time until the batter holds its shape when scooped.

Why are my fritters soggy instead of crispy?

Wet batter, a crowded pan, or oil that was not hot enough. Fry in batches with space between fritters, and drain them on a wire rack so steam escapes.

Can I make zucchini fritters ahead?

Yes — fry them up to a day ahead, chill, and re-crisp in a 200°C / 400°F oven for 8–10 minutes. The dip keeps for 2 days in the fridge.

Can I freeze zucchini fritters?

Yes. Cool completely, freeze in a single layer, then bag for up to 2 months. Reheat from frozen in a hot oven until crisp, about 12–15 minutes.

What else can I serve with them?

They work as a side for grilled chicken or fish, tucked into flatbread with salad, or as part of a mezze spread with hummus, olives and warm bread.

Try these crispy zucchini fritters the next time zucchini is piling up — they are the snack that turns a humble vegetable into the thing everyone asks about. If you make them, tell us in the comments whether you kept the herby yogurt dip classic or gave the batter a chili kick.