Crispy, cheesy zucchini fritters served with lemony garlic yogurt dipping sauce is a delicious appetizer or vegetarian snack.
Ingredients
Full recipe + amounts can be found in the recipe card below.
- Zucchini.
- Flour.
- Baking powder.
- Salt.
- Pepper.
- Chilli flakes / Red pepper flakes.
- Egg.
- Oil.
- Milk.
- Cheese. I used mature/sharp cheddar but you can use any cheese of your choice.
- Plain yogurt.
- Fresh lemon juice.
- Fresh garlic.
How to make zucchini fritters
- Make the batter: Grate the zucchini with a box grater and place in a colander. Season with a teaspoon of salt and massage the salt into the zucchini. Allow to sit for 10 minutes then squeeze out as much moisture as you can. Transfer to a bowl and add the flour, baking powder, seasonings, milk, egg and oil. Mix until well combined.
- Fry the zucchini fritters: Heat 6 cups (1.5l) of canola oil (or any other neutral frying oil) in a deep pot. Once hot, carefully drop spoonfuls of the batter into the hot oil. Allow to fry for a few minutes until golden brown and crisp. Remove with a slotted spoon and allow to drain on kitchen towel.
- Make the dipping sauce: While the fritters are frying, stir the yogurt, lemon juice, crushed garlic and salt together and set aside.
- Serve: Fry the fritters with the yogurt dipping sauce and lemon wedges.
What to serve with zucchini fritters
- Yogurt dipping sauce or Tzatziki.
- Easy Tartar sauce
- Cook the fritters in a large pan (like you would pancakes) and serve with eggs and bacon for brunch.
Can I freeze fritters?
These fritters can be frozen but they won’t be as crisp once thawed. Instead, cook them like pancakes in a large pan then allow to cool and layer with parchment paper in a suitable freezing container. Thaw completely then heat in a warm pan before serving.
Fritter recipes
Ingredients
- 5 large zucchini (approximately 4 cups), grated
- ¾ cup flour
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp chilli flakes / red pepper flakes
- ½ cup milk
- 1 egg
- 1 tbsp olive oil
- 1 cup grated cheddar cheese
For the garlic yogurt dip
- 1 cup Greek yogurt
- 1 tsp lemon juice
- 1 tsp garlic crushed/minced
- salt and pepper to taste
Instructions
- Grate the zucchini and place in a colander. Season with a teaspoon of salt and massage the salt into the zucchini. Allow to sit for 10 minutes then squeeze out as much moisture as you can.
- Transfer the zucchini to a bowl and add the flour, baking powder, seasonings, milk, egg and oil. Mix until well combined then fold in the cheese.
- Heat 6 cups (1.5l) of canola oil (or any other neutral frying oil) in a deep pot.
- Once hot, carefully drop spoonfuls of the batter into the hot oil. Allow to fry for a few minutes until golden brown and crisp.
- Remove with a slotted spoon and allow to drain on kitchen towel.
- While the fritters are frying, stir the yogurt, lemon juice, crushed garlic and salt together and set aside.
- Serve the fritters with the yogurt dipping sauce and lemon wedges.
Nutrition
Calories: 136kcal | Carbohydrates: 9g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 218mg | Potassium: 343mg | Fiber: 1g | Sugar: 3g | Vitamin A: 263IU | Vitamin C: 19mg | Calcium: 75mg | Iron: 1mg
This looks delicious and I can’t wait to try it. I’m not seeing the ingredients/measurements for the garlic yogurt dip. Is there a link to that somewhere?
Updated!
It never says where or when to add the cheese, I am assuming with the zucchini mixture?
I’ve amended the recipe. Thanks for notifying me!