Description
Golden and crunchy on the outside, soft and flavorful on the inside, these zucchini fritters are paired with a bright, punchy lemon garlic dipping sauce. A simple, quick recipe perfect for summer.
Ingredients
Scale
- 2 medium zucchini (about 1 pound total), grated
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 large egg, lightly beaten
- 2 green onions, thinly sliced
- 1/4 cup grated Parmesan cheese (optional)
- 2–3 tablespoons olive oil or avocado oil (for frying)
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 clove garlic, minced or grated
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon Dijon mustard (optional)
- Salt and pepper to taste
Instructions
- Grate the zucchini. Wash the zucchini and trim off the ends. Using a box grater, grate them on the large holes. You should have about 4 cups of grated zucchini.
- Salt and drain. Place the grated zucchini in a colander set over a bowl or in the sink. Sprinkle with 1 teaspoon of salt and toss to combine. Let it sit for 10 minutes.
- Squeeze out the moisture. Transfer the salted zucchini to a clean kitchen towel. Gather the corners and twist tightly, squeezing out as much liquid as you can.
- Mix the dry ingredients. In a large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, and black pepper.
- Add the wet ingredients. Add the squeezed zucchini, beaten egg, sliced green onions, and grated Parmesan (if using) to the dry ingredients. Stir with a fork until just combined. The batter should be thick but not dry.
- Let the batter rest. Cover the bowl and let it sit for 5 minutes.
- Make the sauce. While the batter rests, combine the yogurt, mayonnaise, minced garlic, lemon juice, lemon zest, and Dijon mustard in a small bowl. Whisk until smooth. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
- Heat the oil. Place a large non-stick skillet over medium heat and add enough oil to coat the bottom—about 2 tablespoons. Let the oil heat for 2-3 minutes. To test if it’s ready, drop a tiny bit of batter into the pan. If it sizzles immediately, you’re good to go.
- Cook the fritters. Scoop about 2 tablespoons of batter for each fritter and gently drop it into the pan. Flatten slightly with the back of the spoon to form a patty about 1/4-inch thick. Don’t crowd the pan. Cook for 3-4 minutes on the first side, until the edges are golden brown and the bottom is crispy. Carefully flip with a spatula and cook for another 2-3 minutes on the second side.
- Drain and keep warm. Transfer the cooked fritters to a wire rack set over a baking sheet. Repeat with the remaining batter, adding more oil to the pan as needed. You should get about 12-14 fritters total.
- Serve immediately. Arrange them on a platter with the lemon garlic sauce on the side for dipping. Garnish with extra green onions or a sprinkle of lemon zest if desired.
Notes
Don’t skip the draining step—it’s crucial for crispy fritters. Use a wire rack to drain cooked fritters instead of paper towels to keep them crispy. The sauce can be made ahead and actually tastes better after a day in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 3 fritters with 2 ta
- Calories: 220
- Sugar: 4
- Sodium: 380
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 20
- Fiber: 2
- Protein: 9
Keywords: zucchini fritters, crispy zucchini, lemon garlic sauce, summer recipe, easy appetizer, vegetarian