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Crispy Cheesy Zucchini Fritters with Garlic Yogurt Dip

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These crispy cheesy zucchini fritters are a perfect summer treat, with a shatteringly crispy exterior and a tender, cheesy inside. Served with a cool, tangy garlic yogurt dip, they’re quick, easy, and a crowd-pleaser.

Ingredients

Scale
  • 2 medium zucchini (about 1 pound total)
  • 1 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 large eggs, lightly beaten
  • 2 green onions, thinly sliced
  • 1 clove garlic, minced
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 3–4 tablespoons olive oil or avocado oil
  • 1 cup plain Greek yogurt
  • 1 clove garlic, finely minced or grated
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
  • 1/4 teaspoon salt
  • Pinch of black pepper

Instructions

  1. Grate the zucchini on the large holes of a box grater. You should have about 4 cups of loosely packed shreds.
  2. Place the grated zucchini in a colander, sprinkle with 1 teaspoon salt, and toss. Let sit for exactly 10 minutes.
  3. Transfer the salted zucchini to a clean kitchen towel, gather the corners, and squeeze tightly over the sink to remove as much liquid as possible.
  4. In a large bowl, combine the squeezed zucchini, flour, Parmesan, mozzarella, beaten eggs, green onions, minced garlic, black pepper, and red pepper flakes (if using). Stir until evenly combined.
  5. Heat a large non-stick skillet over medium heat and add enough oil to coat the bottom generously (about 2-3 tablespoons). Let heat for 2-3 minutes until a drop of batter sizzles immediately.
  6. Scoop about 2 tablespoons of the mixture, gently flatten into a 1/2-inch thick patty, and place in the hot oil. Cook 4-5 fritters at a time, leaving at least an inch between them.
  7. Cook for 3-4 minutes on the first side until edges are brown and lacy. Flip carefully with a thin spatula and cook for another 2-3 minutes until golden brown and crispy.
  8. Transfer cooked fritters to a paper towel-lined plate or wire rack. Sprinkle with flaky salt while hot. Keep warm in a 200°F oven if making multiple batches.
  9. While fritters cook, whisk together Greek yogurt, minced garlic, lemon juice, dill, salt, and pepper in a small bowl. Let sit for at least 10 minutes.
  10. Serve fritters immediately with the garlic yogurt dip on the side. Garnish with extra dill or green onions if desired.

Notes

Don’t skip squeezing the zucchini—it’s the key to crispy fritters. Use a mix of Parmesan and mozzarella for the best texture. Let the salted zucchini rest for exactly 10 minutes for optimal moisture removal. For best results, serve within 15 minutes of cooking.

Nutrition

Keywords: zucchini fritters, cheesy zucchini fritters, crispy zucchini fritters, garlic yogurt dip, summer squash recipe, easy appetizer, vegetarian fritters

Find it online: https://eliplate.com/crispy-cheesy-zucchini-fritters-with-garlic-yogurt-dip/