← Dishes

Zucchini Fritters

vegetarianquickone-pan
Servings 4
Servings4
Prep15m
Cook15m
Total30m
RoleSnack

Source: @tiffycooks / @cookingwithayeh

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Ingredients

Fritters

  • 2 medium zucchini, shredded
  • 1 cup flour (all-purpose, rice flour, or chickpea flour)
  • 1/2 teaspoon baking powder
  • 1 cup shredded cheese
  • Salt and pepper to taste

Sauce

  • Greek yogurt (or plant-based yogurt)
  • Fresh chives
  • 1 garlic clove, grated
  • Zest and juice of 1/2 lemon
  • Salt and pepper to taste

Instructions

Prep

  1. Shred the zucchini with skin on. Squeeze out as much water as possible — this is the key step; wet zucchini makes soggy fritters. Keep a little of the drained liquid to adjust batter consistency if needed.

Cook

  1. Combine all fritter ingredients and mix well. The batter should hold together when pressed.
  2. Heat a pan over medium. Pan-fry patties for 3 minutes per side until golden.

Sauce

  1. Mix all sauce ingredients together. Taste and adjust lemon and salt.

Serve

Serve hot with the yogurt sauce on the side.

Variations

With eggs — Replace baking powder with 2 eggs. Eggs give a richer, slightly denser fritter. Omit the baking powder entirely.

Italian style — Use parmesan and swap the chives for fresh parsley in both the fritter and the sauce.

Notes

Added Aug 27, 2026 · Updated Aug 27, 2026