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Crispy Shredded Zucchini Fritters Recipe with Easy Lemon Herb Tzatziki Dip

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These crispy shredded zucchini fritters are quick, easy, and perfect for gatherings, paired with a bright lemon herb tzatziki dip for a fresh, tangy complement.

Ingredients

Scale
  • 3 medium zucchinis (about 600g / 1.3 lbs), shredded and well-pressed to remove excess moisture
  • 1 teaspoon salt (to draw out zucchini water)
  • 2 large eggs, room temperature
  • ½ cup all-purpose flour (65g / 0.23 cups)
  • ¼ cup grated Parmesan cheese (optional)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh mint, chopped
  • Freshly ground black pepper, to taste
  • Olive oil or avocado oil, for frying
  • For the lemon herb tzatziki dip:
  • 1 cup Greek yogurt (240g / 8.5 oz)
  • ½ cucumber, peeled, seeded, and finely grated
  • 1 garlic clove, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh mint, finely chopped
  • Salt and pepper, to taste
  • 1 teaspoon olive oil (optional)

Instructions

  1. Wash and trim the ends of the zucchinis. Using a box grater or food processor, shred the zucchinis into a large bowl.
  2. Sprinkle 1 teaspoon of salt over the shredded zucchini. Toss gently to combine and let it sit for 10 minutes to draw out excess water.
  3. Place the zucchini in a clean kitchen towel or cheesecloth and squeeze firmly over the sink to remove as much moisture as possible.
  4. Transfer the dry zucchini back to a bowl. Add 2 large eggs, ½ cup flour, Parmesan cheese (if using), minced garlic, chopped dill, mint, and freshly ground black pepper. Mix until just combined.
  5. Heat about 2 tablespoons of olive or avocado oil in a large skillet over medium heat until hot but not smoking.
  6. Scoop about 2 tablespoons (30g) of mixture per fritter and gently flatten into patties in the skillet. Cook for 3-4 minutes on each side until golden brown and crispy. Add more oil if needed between batches.
  7. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a 200°F (90°C) oven while finishing the batch.
  8. Prepare the tzatziki dip by combining grated cucumber (squeezed dry), Greek yogurt, minced garlic, lemon juice, lemon zest, chopped dill and mint, salt, pepper, and a drizzle of olive oil in a small bowl. Stir well and adjust seasoning.
  9. Serve the warm zucchini fritters with a generous dollop of lemon herb tzatziki and a wedge of lemon.

Notes

Pressing out zucchini moisture is crucial for crispiness. Avoid overcrowding the pan to prevent sogginess. Keep cooked fritters warm in a low oven. For gluten-free, substitute flour with chickpea or almond flour. For vegan, use flax eggs and dairy-free yogurt. Baking option: bake at 400°F (200°C) for 20 minutes, flipping halfway.

Nutrition

Keywords: zucchini fritters, crispy fritters, zucchini recipe, lemon herb tzatziki, vegetarian, gluten-free option, easy snack, healthy appetizer

Find it online: https://sunnysavory.com/crispy-shredded-zucchini-fritters-recipe-with-easy-lemon-herb-tzatziki-dip/