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25-Minute Zucchini Fritters

Jessica T. Brown
Golden zucchini fritters paired with a creamy herb yogurt sauce deliver a fiber-rich, protein-packed, and flavorful vegetarian meal or side dish, quick to prepare and perfect for weeknight dinners or gatherings.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Appetizer, Side Dish, Vegetarian Meal
Cuisine Mediterranean, Vegetarian
Servings 11 fritters

Equipment

  • 1 Box Grater
  • 1 Large Skillet
  • 2 mixing bowls
  • Paper Towels or Cheesecloth
  • 1 Spatula

Ingredients
  

Creamy Yogurt Sauce:

  • 1/2 cup 120g Plain Greek or Regular Yogurt (or sour cream)
  • 1 Tbsp Fresh Parsley chopped
  • 1 Tbsp Fresh Mint chopped
  • 1 Tbsp Fresh Dill chopped
  • 1 Tbsp Lemon Juice fresh
  • 1 Tbsp Olive Oil
  • 1 tsp Honey
  • 1/4 tsp Garlic Powder
  • Salt and Black Pepper to taste

Zucchini Fritters:

  • 3 cups about 360g Shredded Zucchini (2 medium, about 3/4–1 lb)
  • 1/3 cup 45g Yellow Onion, finely chopped
  • 1 1/2 tsp Salt divided
  • 1 Large Egg
  • 2 Garlic Cloves minced
  • 2 Tbsp Fresh Parsley chopped
  • 1 Tbsp Fresh Mint chopped
  • 1 Tbsp Fresh Dill chopped
  • 1/2 tsp Black Pepper freshly ground
  • 1/3 cup 40g Fine Cornmeal
  • 1 Tbsp 8g Cornstarch
  • 1 tsp Baking Powder
  • 3 Tbsp 45ml Olive Oil

Instructions
 

  • Prepare the Yogurt Sauce: In a medium mixing bowl, whisk together the yogurt, olive oil, lemon juice, honey, parsley, mint, dill, and garlic powder until smooth and creamy.
    Taste the sauce and season with salt and freshly ground black pepper to your preference.
    Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate until ready to serve, up to three days.
    Preparing the sauce in advance allows the flavors to meld and creates a refreshing accompaniment for the warm fritters.
  • Shred and Drain the Zucchini: Use a box grater to shred the zucchini into fine strands.
    Place the shredded zucchini and finely chopped onion in a large bowl lined with a clean kitchen towel, paper towels, or cheesecloth.
    Sprinkle 1 teaspoon of salt over the vegetables, gently mix, and then fold the towels over the top.
    Press down firmly to absorb excess moisture, then lift the bundle and wring out as much liquid as possible over the sink.
    Removing moisture is crucial to ensure the fritters become crisp rather than soggy.
  • Combine Fritter Ingredients: In a large mixing bowl, whisk the egg with the remaining ½ teaspoon salt, minced garlic, parsley, mint, dill, and black pepper until evenly combined.
    Fold in the drained zucchini and onion mixture, then gently stir in cornmeal, cornstarch, and baking powder until fully incorporated.
    The batter should be slightly thick but still moist, holding together when scooped for frying.
  • Heat the Skillet: Add 3 tablespoons of olive oil to a large skillet and heat over medium heat until shimmering.
    Ensure the oil is hot enough to sizzle when the batter is added, which will help the fritters cook evenly and achieve a golden-brown crust.
    Adjust the heat as needed to prevent burning while maintaining a steady sizzle.
  • Form and Cook the Fritters: Using a 2-tablespoon scoop or spoon, portion the zucchini mixture into the hot skillet.
    Gently flatten each mound with a spatula to form fritters about ½ inch thick. Cook without overcrowding the skillet for about 3 minutes on the first side, until golden brown.
    Flip carefully and cook for an additional 3 minutes on the other side.
    Adjust spacing and heat as needed to maintain even browning and crisp edges.
  • Serve and Store: Transfer the cooked fritters to a paper towel-lined plate to drain excess oil.
    Serve immediately with chilled yogurt sauce for a warm, crisp, and flavorful dish.
    Leftovers can be stored in the refrigerator for up to 1 week, and can be reheated in the microwave, air fryer at 375°F for 3–4 minutes, or in a 375°F oven for 8–10 minutes until crisp.
    Enjoy as a vegetarian meal, appetizer, or side dish.

Notes

  • Make sure to squeeze out as much liquid as possible from the shredded zucchini to prevent soggy fritters.
  • Use fresh herbs for maximum flavor; dried herbs can be substituted in a pinch, but fresh is preferred.
  • Avoid overcrowding the skillet to ensure even browning and crisp edges.
  • The fritters are best served immediately but can be reheated in the oven, air fryer, or microwave.
  • Yogurt sauce can be prepared in advance and stored in the refrigerator for up to three days.
  • For a slightly lighter version, reduce oil for frying and pat fritters with paper towels to remove excess oil.