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Crispy Zucchini Fritters Recipe Easy Homemade with Zesty Lemon Herb Sauce

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These crispy zucchini fritters are quick and easy to make, featuring a golden crust and a fresh, zesty lemon herb sauce that perfectly balances the flavors. Ideal for snacks, light dinners, or crowd-pleasing appetizers.

Ingredients

Scale
  • 3 medium zucchini (about 500g or 1.1 lbs), shredded and well-drained
  • 2 large eggs, room temperature
  • ½ cup (60g or 0.21 cups) all-purpose flour (can substitute almond flour for gluten-free)
  • ¼ cup (25g or 0.88 oz) grated Parmesan cheese (optional but recommended)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste
  • ¼ cup olive oil or vegetable oil, for frying
  • For the lemon herb sauce:
  • ½ cup (120ml or 0.5 cups) Greek yogurt (can substitute dairy-free yogurt)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 small clove garlic, minced
  • Salt and pepper, to taste

Instructions

  1. Wash and dry the zucchini. Shred using a box grater or food processor into a large bowl (about 3 cups shredded or 450g).
  2. Place shredded zucchini in a clean kitchen towel or cheesecloth and twist tightly over the sink to remove as much moisture as possible.
  3. In a medium bowl, combine the drained zucchini, eggs, flour, Parmesan cheese, parsley, dill, minced garlic, salt, and pepper. Mix gently until evenly combined and sticky.
  4. In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, parsley, dill, minced garlic, salt, and pepper. Set aside.
  5. Heat 2 tablespoons olive oil in a non-stick or cast iron skillet over medium heat until shimmering but not smoking.
  6. Scoop about 2 tablespoons of batter per fritter and flatten into patties in the pan. Fry in batches without overcrowding.
  7. Cook each side for 3-4 minutes until golden brown and crispy. The fritters should release easily from the pan when ready.
  8. Transfer cooked fritters to a plate lined with paper towels to drain excess oil.
  9. Serve warm topped or dipped with the zesty lemon herb sauce.

Notes

Squeeze out zucchini moisture thoroughly to avoid soggy fritters. If batter is too wet, add more flour; if too dry, add a splash of milk or an extra egg yolk. Keep oil at medium heat to ensure even cooking and crispiness. Fritters can be kept warm in a low oven (200°F/90°C) while frying remaining batches. For gluten-free, substitute flour with almond or gluten-free flour. For dairy-free, omit Parmesan and use dairy-free yogurt.

Nutrition

Keywords: zucchini fritters, crispy fritters, lemon herb sauce, easy zucchini recipe, gluten-free fritters, vegetarian snack

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