Zucchini Fritters with Garlic Herb Yogurt Sauce

Perfectly golden brown, crispy, and light zucchini fritters. Hold onto this recipe!

Golden brown, crispy, and light zucchini fritters. Hold onto this recipe!

Haaaaaappy Monday!

Another summer weekend gone in the blink of an eye. I’m uncomfortable with how much “back to school”-age I’m seeing around every corner. To escape from reality, you could find me at the beach all weekend.

Is it just me or do some things just taste better at the beach? Like, corn on the cob. Actually, that’s always fabulous. Ok, juicy watermelon? Mmmmm. Cheesy pizza, chocolate chip cookies, loaded nachos, iced coffee, mango margaritas. Oh! And thick buttermilk pancakes from the diner. Favorite! Don’t tell my recipe I said that.

So after all those epic summer eats, I came home to a couple leftover zucchini fritters. These crispy rounds show summer who’s boss. I don’t even know what that means but they’re definitely the best use for your zucchini and answer to your weeknight dinner prayers. I CAN’T GET ENOUGH.

Golden brown, crispy, and light zucchini fritters. Hold onto this recipe!

Can I just say right here right now how much I love sharing dinner recipes with you?? I’m blown away how much you’re loving this crazy simple chicken bake and my favorite way to eat salmon. So hopefully you’ll love these fritters just as much.

The Most Important Step

So you know how zucchini is, like, ultimately the wettest vegetable around? Close to it at least, right? Well, the moisture is great for baking zucchini bread and muffins. Not so great for fritters. Moisture strips these fritters of their crisp texture. They’ll be wet, gooey, and soft. So, the solution? Get as much moisture out of the zucchini as possible. Same with the potato as well– because we’re adding in a shredded sweet potato for flavor and substance. You’ll love it.

How much moisture you remove from the vegetables will make or break your fritters. Take the time to draw out as much moisture as you possibly can.

Use a large-hole box grater to shred your zucchini and potato. Place both in a strainer and press down with your hands to begin straining the water out. Next, wrap it all in a paper-towel lined bowl (multiple towels! or a clean dish towel) and just keep pressing. Let it sit for 45 minutes, then press again. Press the heck out of it!!

Golden brown, crispy, and light zucchini fritters. Hold onto this recipe!

More fritter ingredients: beaten eggs, herbs, cornmeal, and cornstarch. The last two might be a little odd to you, but trust me! The cornmeal adds a wonderful, almost unexpected, crunch. The cornstarch helps to thicken the mixture up while also soaking up some liquid. The two also keep my zucchini fritters gluten free.

Now, liquid will pool in the bottom of the bowl as you scoop the zucchini mixture. So make sure you use a fork when scooping up small piles to form the fritters. You don’t want that liquid in the skillet.

Golden brown, crispy, and light zucchini fritters. Hold onto this recipe!

Golden brown, crispy, and light zucchini fritters. Hold onto this recipe!

Another trick for keeping your fritters crisp? Pan-fry in a little olive oil until they are golden brown on both sides. Nothing compares. There is no other way I make fritters. These things are so, so crisp on the edges!

You only need enough oil to cover the bottom of the pan. That’s plenty.

Golden brown, crispy, and light zucchini fritters. Hold onto this recipe!

Onto one of the best parts to this recipe! The creamy, flavorful yogurt sauce. Damn this stuff is so tasty. Kevin, who usually never likes condiments, dips, or sauces (I don’t know?!?!) loved it. I think– no, I know— I’m going to begin serving it with my crispy quinoa patties. Plain yogurt, garlic, lemon juice, mint, honey, salt, pepper, omg. The best accompaniment! There is so much flavor in each part of this recipe.

Golden brown, crispy, and light zucchini fritters. Hold onto this recipe!

Kevin topped a couple of his with a little hot sauce. I may have even sprinkled blue cheese on top of mine. That’s not weird I swear; it totally works. Anything goes here, just make sure you get those veggies as dry as possible.

Serve the crisp zucchini fritters with corn on the cob or salad for a meat-free meal; or alongside a lighter protein like fish. We had ours with sliced tomato and fresh mozzarella. Light, yet super satisfying summer meal!

Print

Zucchini Fritters with Garlic Herb Yogurt Sauce

  • Author: Sally
  • Prep Time: 1 hour
  • Cook Time: 6 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 10-12 fritters
  • Category: Appetizer
  • Method: Cooking
  • Cuisine: American

Description

Perfectly golden brown, crispy, and light zucchini fritters.


Ingredients

Garlic Herb Yogurt Sauce

  • ½ cup plain Greek or regular yogurt
  • 2 teaspoons chopped parsley
  • 1 Tablespoon chopped fresh mint
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon olive oil
  • 1 teaspoon honey
  • 1 heaping teaspoon minced garlic
  • salt and fresh ground black pepper, to taste

Fritters

  • 2 cups shredded zucchini (2 small or 1 large zucchini)
  • 1 cup shredded sweet potato (1 small, peeled)
  • 1/3 cup finely chopped onion
  • 1 and 1/2 teaspoons salt
  • 2 large eggs
  • 1 heaping teaspoon minced garlic
  • 2 Tablespoons chopped parsley
  • 2 Tablespoons chopped fresh mint
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup cornmeal
  • 1 Tablespoon cornstarch
  • 1/3 cup olive oil

Instructions

  1. Make the yogurt sauce by whisking all of the yogurt sauce ingredients together except for the salt and pepper. Taste, then add salt/pepper to your taste. Cover and refrigerate until ready to serve.
  2. Make the fritters: Place the shredded zucchini, sweet potato, and onion in a large strainer. Top with 1 teaspoon salt and mix it around with a large wooden spoon. Press down with your hands to begin draining some of the water from the vegetables. Let that sit in the sink for a few minutes. Meanwhile, line a large bowl with paper towels or a clean dish towel (easier to use a towel!). Place the vegetable mixture in the bowl and top with more paper towels or fold over the dish towel. Begin pressing down; you need to get out as much liquid as possible. Grab more paper towels or a new dish towel as needed. Note: you can also simply wring out the vegetables in the dish towel over the sink. Just keep wringing! Let the vegetables sit in the towels for 45 minutes, then press again. The goal is to remove as much moisture as possible. Otherwise, the fritters will be soggy. You will be amazed how much water you wring out!
  3. Whisk the eggs together in a large bowl. Once beaten, whisk in the garlic, parsley, mint, remaining 1/2 teaspoon salt, and pepper. Fold in the vegetables, then add the cornmeal and cornstarch until everything is combined.
  4. Heat the oil in a skillet over medium-high heat. Once hot, use a fork to scoop up around 2 Tablespoons of the zucchini mixture (I always eyeball the amount). There may be liquid pooling in the bottom of the bowl, so make sure you use a fork so the excess liquid isn’t in your fritter. Place the mixture onto the hot skillet and flatten with a spatula. Repeat with a few more, making sure not to overcrowd the skillet. Cook until golden brown, about 3 minutes on each side. Transfer to a paper towel lined plate until finished.
  5. Serve warm fritters with yogurt sauce.

Notes

  1. Make Ahead & Freezing Instructions: These fritters are best cooked and eaten right away. They make great leftovers stored in the refrigerator for up to 1 week. Reheat by placing on a lined baking sheet under the broiler for a couple minutes. Freeze fritters for up to 3 months. Thaw overnight in the refrigerator and reheat as directed before.
  2. Adapted from Bon Appétit magazine.

Keywords: zucchini fritters

I don’t even know how I had leftovers, but I’m not complaining tonight! Definitely making another batch this week. Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! ♥

Perfectly CRISP, light, and simple herbed zucchini fritters! Grab this recipe on sallysbakingaddiction.com

97 Comments

  1. I would eat these faster than you could make them. Seriously…they look amazing! I love zucchini fritters and I love that perfect golden sear you have on these. So.good.

    And yes summer is just…poof….almost over. Sniff.

  2. I already had zucchini fritters on the menu this week, since I’ve got a ton of zucchini in the garden, but yours look way better than the recipe I planned to use! I might throw a bit of cheese in some of them to entice the husband who thinks he doesn’t like zucchini (and doesn’t usually eat condiments either!)

  3. Dear Sally, can you please tell me if the zuccini fritters are a gluten free recipe.   I love your website and your fantastic recipes.   Keep up the good work.  Please, if possible, get back to me ASAP.   Many thanks, bonnie crim

  4. I was at the beach all weekend as well for a bachelorette party. I had a great time. My Irish skin appreciated it less so (my shoulders and nose are a lovely shade of pink).

    And yesssssss more dinner recipes! I love these! I can’t wait to give these a go (although do you think regular potatoes would work as well as sweet potatoes? Many of the people I cook for aren’t the biggest fans of sweet potatoes). Thanks!

  5. These look so good 🙂 they’d be great not just on the side of a salad, but perhaps made a tad smaller and thrown into a salad (falafel style?) and I love accompanying sauces so much, I’ll probably have to make a double batch! 

  6. Oh man, these look really good. I hate frying things. I don’t even remember the last time I had something fried, actually, but these as a meal look really delicious. I would top these with blue cheese, so I am right up there with you on the weird scale! Love the stinky cheese <3

  7. My husband made these a few weeks ago when we had a small mountain of zucchini in our fridge. 🙂 However, he used leftover carrots for the Other Vegetable. It worked out just fine. Shredded, of course. And I have to agree with you, this is the most low-key, bang-for-the-buck, easy, weeknight dinner when you don’t want a super complicated dinner and you’re totally fine with noshing whatever you have on hand. We had leftover homemade tzatziki with our fritters. Oh, myyyy. Maybe we’ll have them again this week! 😀

  8. Dear Sally,
          You are very fast becoming a star in my group of friends,they are now begging for invites to try out all those great dishes and tempting bites.Made that divine chochlate skillet goody the other night.Never mind about the heat wave we are having in Barcelona,you’d think people would be hiding away from anything even slightly warm,but it was almost a race to scrape the pan,just like little kids, eager for a last lick.So there I,was,all my hopes for at least a spoon to lick taking the dish to the kitchen,were lost,Some friends who never lift a finger clearing dishes,suddenly scrambling to help.I,am afraid that eventually they will be punished by the bathroom scales,and then I’ll have my revenge(only half joking eh).Sally thank you so much for allowing people to share your recipes,Take care,kind regards ,Rita.  

  9. These were delicious & I’m so thankful I had all the ingredients in my fridge.  (Just asked a neighbor for some fresh parsley & mint from her garden and I was set).  I actually made your Zucchini Muffins last night to use up some zucchini – best life choice ever.  So, I was pumped to try a savory dish to use up my last remaining zucchini. (Although, I can’t stop snacking on the muffins).

    If you are looking for a “tahini-inspired” sauce — Cooking Light has a recipe that my husband requests frequently — it calls for 2 T. Tahini, 2 T. water, 2 tsp. fresh lemon juice, 1 1/2 tsp. olive oil,  1/8 tsp. tsp. salt, and 1 small garlic clove, minced. Just whisk together and refrigerate until ready to use. They call it “Sesame Drizzle”. 

    Thanks for sharing another awesome dinner recipe, Sally!

  10. Yum!!  Just finishing up a supper of these (or a not-too-drastic variation thereof).  Here we go…. I’m doing a low carb diet, so I had to leave out the cornmeal, but I did heed one commenter (word??) and added some cheese….. I used parmesan, and then I didn’t know how that would work with the mint so I omitted that.  But my, they are good!!  Later on I’ll try them again the right way…… looking forward to that cornmeal crunch!  🙂  Thanks!

  11. Made the fritters tonight. Taking the time to be sure all of the moisture was out of the veggies made the fritters so crispy.   The Yogurt sauce is amazing. Bringing fritters and sauce to work for lunch with a friend with some Cucumber and White Grape soup.   I love your recipes. 

    1. Like a softer, milder cucumber. It’s best cooked, roasted, grilled, sautéed, or baked with herbs and spices as it easily takes on whatever it’s paired with. It’s especially wonderful shredded and used in quick breads because it’s so moist and generally flavorless.

  12. Made these last night and they were great! I didn’t have parsley though. I also have a husband and children who don’t do condiments so I didn’t make the sauce. One word of advise, probably use paper towels, my dish towels now smell like onions but that is nothing that some baking soda can’t remove:) Unless you use Vidalia onions – those would be a treat in these fritters. I went the totally healthy main course of costco hot dogs, so these fritters were a lifesaver for the good-for-you part of dinner:) Thanks Sally!

  13. All this talk about the beach makes me wish I wasn’t working today so that I can have a picnic on the sand with the crashing waves in the background. I’m loving your new savory recipe’s – they are effortless and simple. A winning combination for busy weeknights.

  14. I’ve had fritters fall apart on me because I am too impatient with zucchini and soaking up the excess moisture! Even though I know that step is essential… I just want to eat them! But next time I will practice patience, and will definitely be using this as a guide. Thanks Sally! 🙂

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