Zucchini Fritters with Yogurt-Dill Sauce
Recipes,  Side Dishes,  Vegetarian

Zucchini Fritters with Yogurt-Dill Sauce

When we lived with my in-laws, we had fritters pretty frequently. My father-in-law loves making vegetable fritters, especially with asparagus. So when I came across this recipe for zucchini fritters, I knew I wanted to try them out at home.

Plus, any food served with a dip is just guaranteed to be more fun, right?

Zucchini Fritters with Yogurt-Dill Sauce

These fritters are light and fluffy and go beautifully with the tangy Greek yogurt-dill dipping sauce. I called them “zucchini pancakes” and my toddler gobbled them up. Bonus!

Zucchini Fritters with Yogurt-Dill Sauce

I had planned to take some of the leftover fritters and eat them with a fried egg later in the week, but they didn’t last long. Ahem.

Zucchini Fritters with Yogurt-Dill Sauce
Jim Botsacos of New York City’s Molyvos restaurant (via Martha Stewart)


1 cup all-purpose flour
1 1/4 teaspoons baking powder
Coarse salt and freshly ground black pepper
3 medium zucchini
1 medium onion, halved
2 tablespoons Greek-style plain full-fat yogurt
1 large egg, lightly beaten
1/2 cup olive oil, plus more as needed
Yogurt-Dill Sauce, for serving (recipe follows)

In a small bowl, whisk together flour, baking powder, and 1/8 teaspoon salt; set aside.

Grate onion on the large holes of a box grater into a medium bowl. Transfer grated onion to a piece of cheese cloth. Squeeze excess liquid from onion and discard. Transfer onion to a clean medium bowl; you should have about 1/2 cup grated onion. Grate zucchini into bowl with onion on the large holes of a box grater; you should have about 3 1/2 cups grated zucchini. Add 1/2 teaspoon salt and toss to combine; let stand 30 seconds.

Transfer zucchini and onion mixture to a clean piece of cheesecloth and cover. Squeeze out as much liquid as possible and discard. Transfer zucchini and onion to a large bowl. Add yogurt and egg; season with salt and pepper. Stir until well combined.

Slowly add 3/4 cup of the flour mixture, while folding it into the zucchini mixture. If mixture seems too wet, fold in 1/4 cup more.

Heat olive oil in a medium skillet over medium-high heat. Working in batches, using about 3 tablespoons of the zucchini mixture, gently form a patty and place in skillet. Cook until fritters are firm and begin to turn golden on the bottom, about 2 minutes. Turn fritters and continue to cook about 2 minutes more. Turn fritters again and cook for 30 seconds; transfer to a paper towel-lined plate. Repeat process with remaining zucchini mixture, adding more oil as necessary.

Season fritters with salt and serve immediately with yogurt-dill sauce.

Yogurt-Dill Sauce


1 cup Greek-style plain full-fat yogurt
2 tablespoons milk
3 tablespoons fresh chopped dill
Coarse salt and freshly ground white pepper

Mix together yogurt and milk in a small bowl until well combined. Fold in dill; season with salt and pepper. Keep refrigerated until ready to use.

Big Flavors: 4 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


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