If you’re looking for a delicious way to enjoy zucchini, these Zucchini Fritters with Garlic-Dill Yogurt Sauce are a must-try! Crispy on the outside, tender on the inside, and packed with fresh flavors, these fritters are perfect as a snack, side dish, or even a light main course. The homemade garlic-dill yogurt sauce takes them to the next level, giving them a creamy, tangy finish that perfectly complements the fritters’ savory taste.
Why You’ll Love This Recipe?
These Zucchini Fritters are everything you want in a comfort food—crispy, flavorful, and so satisfying. What makes them stand out is their light and crispy texture, thanks to a perfect balance of grated zucchini and a simple batter. The Garlic-Dill Yogurt Sauce adds a refreshing and creamy tang that elevates each bite. Plus, they’re super easy to make, and you can enjoy them hot and fresh in no time. Whether you’re looking for a veggie-packed snack or a fun new side dish, these fritters are sure to please everyone at the table.
Ingredients
Here’s a quick look at the main ingredients you’ll need to make these zucchini fritters. Full list of ingredients is below!
- Zucchini (grated)
- All-purpose flour (for the fritter base)
- Eggs
- Fresh garlic (minced)
- Fresh dill (chopped)
- Salt and pepper
- Olive oil (for frying)
- Greek yogurt (for the sauce)
- Lemon juice (for the sauce)
Directions
Step 1: Prepare the Zucchini
Grate the zucchini using a box grater or a food processor. Once grated, place the zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is key to getting crispy fritters, so don’t skip it!
Step 2: Mix the Fritter Batter
In a large mixing bowl, combine the grated zucchini, flour, eggs, minced garlic, chopped dill, salt, and pepper. Stir everything together until well combined. The mixture should be thick but spoonable. If it’s too wet, add a bit more flour until you reach the right consistency.
Step 3: Heat the Oil and Fry the Fritters
In a large skillet, heat about 2 tablespoons of olive oil over medium heat. Once the oil is hot, spoon heaping tablespoons of the fritter mixture into the pan, pressing them down slightly to form small patties. Fry the fritters for about 3-4 minutes on each side, or until golden brown and crispy. You may need to work in batches depending on the size of your skillet.
Step 4: Drain and Cool
Once the fritters are cooked, transfer them to a plate lined with paper towels to drain any excess oil. Let them cool slightly while you prepare the sauce.
Step 5: Make the Garlic-Dill Yogurt Sauce
In a small bowl, combine the Greek yogurt, minced garlic, chopped fresh dill, lemon juice, and a pinch of salt. Stir until smooth and well combined. Taste and adjust seasoning as needed, adding more lemon juice or dill if you want more flavor.
Step 6: Serve and Enjoy
Serve the zucchini fritters warm with a generous dollop of the garlic-dill yogurt sauce on the side. Garnish with extra fresh dill or a sprinkle of lemon zest for added freshness.
Expert Tips and Tricks
- Drain the zucchini well: The key to crispy fritters is to make sure your zucchini is as dry as possible. The more moisture you remove, the crispier your fritters will be.
- Use a non-stick skillet: For the crispiest fritters, use a non-stick skillet and don’t overcrowd the pan. This way, the fritters can fry evenly without sticking.
- Flour alternatives: If you prefer a gluten-free version, you can substitute the all-purpose flour with chickpea flour or gluten-free flour blend.
- Make ahead: You can prepare the fritter mixture ahead of time and store it in the fridge for up to a few hours. Just give it a good stir before frying.
Recipe Variations and Possible Substitutions
- Add cheese: For an extra indulgent version, mix in some grated Parmesan cheese into the fritter mixture. It’ll melt perfectly and add a rich, savory flavor.
- Herb variations: If you don’t have fresh dill, try swapping it for basil, parsley, or chives. All of these herbs complement the zucchini wonderfully.
- Spicy kick: For a little heat, try adding a pinch of red pepper flakes or finely chopped jalapeño to the fritter mixture.
Serving and Pairing Suggestions
These Zucchini Fritters with Garlic-Dill Yogurt Sauce are versatile and can be served in many ways. They’re fantastic on their own with the yogurt sauce, but they also pair well with a variety of dishes. Serve them alongside a fresh salad or grilled chicken for a light, balanced meal. You can even serve them as an appetizer with a squeeze of lemon on top and a side of tzatziki or a fresh tomato salsa.
For a heartier meal, enjoy them with a warm bowl of soup (like tomato soup or a light lentil soup), or pair them with roasted vegetables for a comforting, plant-based dinner.
Storage and Reheating Tips
These fritters are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. To reheat, place them in a hot skillet over medium heat for a few minutes on each side, or bake them at 375°F (190°C) for about 10-15 minutes until heated through and crispy again.
The garlic-dill yogurt sauce can also be stored in the fridge for up to 3 days. Just give it a good stir before serving.
4 FAQs
1. Can I bake these fritters instead of frying them?
Yes! If you’d like a healthier version, you can bake the fritters at 400°F (200°C) for 20-25 minutes, flipping them halfway through. They might not be as crispy, but they’ll still be delicious.
2. Can I freeze these fritters?
Yes! To freeze, place the cooked fritters on a baking sheet in a single layer and freeze them for about 2 hours. Once frozen, transfer them to a zip-top bag or airtight container. When you’re ready to eat, bake them at 375°F (190°C) for about 15 minutes to reheat.
3. What can I use instead of Greek yogurt for the sauce?
You can substitute Greek yogurt with sour cream, crème fraîche, or even a dairy-free yogurt (coconut or almond-based) if you want a dairy-free version.
4. How do I know if the fritters are cooked through?
When the fritters are golden brown on both sides and crispy on the edges, they’re done. You can also check by gently pressing on the fritter—it should feel firm and hold its shape. If you’re unsure, cut one open and check the inside for a soft, tender texture.
Conclusion
These Zucchini Fritters with Garlic-Dill Yogurt Sauce are the perfect combination of crispy, savory, and fresh. The fritters themselves are a simple yet flavorful way to use up zucchini, and the creamy yogurt sauce adds the perfect finishing touch. Whether you’re serving them for a weeknight dinner, a weekend brunch, or as an appetizer for a party, they are sure to be a hit. Give this recipe a try and watch how quickly it becomes a family favorite!
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Zucchini Fritters with Garlic-Dill Yogurt Sauce
- Prep Time: 15 minutes (not including resting time for zucchini)
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer, Side Dish, Snack
- Method: Frying(can also be baked)
- Cuisine: Mediterranean, American
- Diet: Vegetarian
Description
Zucchini Fritters are crispy, golden-brown bites of shredded zucchini mixed with herbs and spices, making for a delightful appetizer or side dish. Paired with a tangy Garlic-Dill Yogurt Sauce, these fritters are bursting with fresh flavors and are perfect for a light snack or a healthy addition to any meal. These fritters are light yet satisfying and are sure to be a hit with family and guests alike.
Ingredients
For the Zucchini Fritters:
- 2 medium zucchinis (shredded)
- 1 teaspoon salt (for drawing out moisture from the zucchini)
- 1/2 cup all-purpose flour (or gluten-free flour for a gluten-free version)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 large eggs
- 2 cloves garlic (minced)
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder (optional)
- 1/4 teaspoon dried oregano (optional)
- 2 tablespoons olive oil (for frying)
For the Garlic-Dill Yogurt Sauce:
- 1/2 cup plain Greek yogurt
- 1 tablespoon fresh dill (chopped) or 1 teaspoon dried dill
- 1 teaspoon garlic (minced)
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the zucchini: Place the shredded zucchini in a clean kitchen towel or cheesecloth and sprinkle with salt. Let it sit for about 10 minutes to draw out excess moisture. Afterward, squeeze the zucchini tightly to remove as much liquid as possible.
- Make the fritter mixture: In a large bowl, combine the squeezed zucchini, flour, Parmesan cheese, parsley, eggs, garlic, black pepper, onion powder (if using), and oregano (if using). Mix everything until well combined and the mixture sticks together. If the mixture feels too wet, add a bit more flour until it holds together.
- Fry the fritters: Heat olive oil in a large skillet over medium heat. Once hot, scoop spoonfuls of the zucchini mixture and form small patties. Fry the fritters in batches, cooking for about 3-4 minutes per side or until golden brown and crispy. Place the cooked fritters on a paper towel-lined plate to drain any excess oil.
- Make the yogurt sauce: While the fritters are cooking, mix together the Greek yogurt, dill, garlic, lemon juice, salt, and pepper in a small bowl. Taste and adjust seasoning as needed.
- Serve: Serve the fritters hot, paired with the Garlic-Dill Yogurt Sauce on the side for dipping.
Notes
- To make the fritters even crispier, you can add a tablespoon of breadcrumbs to the mixture.
- These fritters can be baked at 375°F (190°C) for 15-20 minutes if you prefer a healthier, oil-free version. Flip halfway through for even crispiness.
- If you don’t like dill, you can substitute with other herbs like basil, cilantro, or mint for a different flavor profile.
- For a dairy-free version, use a dairy-free yogurt (like coconut or almond-based) for the sauce and skip the Parmesan in the fritters.
Nutrition
- Serving Size: 1/4 of the recipe (about 3-4 fritters)
- Calories: 200
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg