Easy Zucchini Fritters with Creamy Yogurt Sauce

These golden Zucchini Fritters with Creamy Yogurt Sauce remind me of summer afternoons when my garden overflows with fresh vegetables. I started making them years ago when I had more zucchini than I knew what to do with.

Now they’ve become one of those recipes I reach for whenever I want something that feels both comforting and fresh at the same time.

Why I keep making this Zucchini Fritters week after week

The cornmeal gives these fritters an unexpected crunch that regular flour just can’t match. You get crispy edges with tender centers, and that cool yogurt sauce makes every bite feel refreshing.

I love how quickly they come together on busy weeknights. The herb mixture smells incredible while it’s cooking, filling my kitchen with garlic and fresh garden scents.

These work perfectly as a light dinner with a simple salad, or I’ll serve them alongside grilled vegetables for something more substantial.

My garlic butter shrimp zucchini noodles make an excellent pairing when I want to keep the zucchini theme going.

What you will need to make this Zucchini Fritters

For the Yogurt Sauce

• ½ cup plain Greek yogurt – Any fat content works
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh lemon juice
• 2 teaspoons olive oil
• 1 teaspoon honey (or maple syrup)
• ¼ teaspoon garlic powder
• Salt & black pepper, to taste

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For the Zucchini Fritters

• 3 cups shredded zucchini (about 2 medium zucchini, ~1 pound)
• ⅓ cup yellow onion, very finely diced
• 1½ teaspoons salt, divided
• 1 large egg, beaten
• 3 garlic cloves, minced (or ½ teaspoon garlic powder)
• 3 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• ½ teaspoon black pepper
• ⅓ cup fine cornmeal – Keeps them gluten-free and crispy
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 3–4 tablespoons olive oil, for frying

The key is getting good-quality cornmeal and really fresh herbs. I always use the large holes on my box grater for the zucchini.

Zucchini Fritters with Creamy Yogurt Sauce depend on that perfect texture balance.

My Method for Zucchini Fritters with Creamy Yogurt Sauce

1. Make the yogurt sauce first so it has time to develop flavor. Whisk together yogurt, parsley, dill, lemon juice, olive oil, and honey in a small bowl. Add garlic powder, then season with salt and pepper. Cover and refrigerate while you prepare the fritters.
2. Prepare the zucchini mixture by placing shredded zucchini and diced onion in a large bowl lined with paper towels or a clean kitchen towel. Sprinkle with 1 teaspoon salt and mix gently. Let sit for 5 minutes.
3. Remove moisture aggressively by gathering the towel corners and squeezing the vegetable mixture over the sink. You’ll be amazed how much liquid comes out. Keep squeezing until no more liquid drips out – this step makes or breaks your fritters.
4. Mix the batter by whisking the beaten egg with remaining 1/2 teaspoon salt, minced garlic, parsley, dill, and black pepper in a clean large bowl. Fold in the squeezed vegetable mixture, then add cornmeal, cornstarch, and baking powder. Stir until just combined.
5. Heat oil in a large skillet over medium heat. You want enough oil to coat the bottom generously. Test readiness by dropping a small bit of batter – it should sizzle immediately.
6. Form and cook fritters using about 2 tablespoons of mixture per fritter. Gently flatten each one with your spatula. Cook for 3-4 minutes until golden brown underneath, then flip carefully and cook another 3 minutes until both sides are crispy.
7. Transfer to paper towels briefly to drain excess oil, then serve immediately while warm with the chilled yogurt sauce.

The smell of garlic and herbs hitting that hot oil tells you everything is going right.

My Personal Tips for getting this Zucchini Fritters just right

I cannot stress enough how important it is to get every drop of moisture out of that zucchini. If you skip this step or do it halfheartedly, your fritters will be soggy and fall apart.

The cornmeal creates a completely different texture than regular flour – it gives you these wonderful crispy edges that stay crunchy even after they cool slightly. Don’t substitute all-purpose flour unless you absolutely have to.

Keep your oil at medium heat throughout cooking. Too hot and the outside burns before the inside cooks through.

Zucchini Fritters with Creamy Yogurt Sauce need that steady, gentle heat to develop their perfect golden color.

Can I make these zucchini fritters ahead of time?

You can prepare the yogurt sauce up to three days in advance – it actually tastes better after sitting overnight.

The fritter mixture can be made a few hours ahead, but expect some liquid to separate out. Just stir in a pinch more cornmeal before cooking if needed.

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What if I don’t have fresh herbs?

Dried herbs work, but use about one-third the amount called for. The flavor won’t be quite as bright, but you’ll still get tasty results.

Fresh herbs really make these irresistible crispy garlic parmesan zucchini style fritters shine.

How do I store leftover zucchini fritters?

Keep them in the refrigerator for up to five days. Reheat in a 375°F oven for about 8 minutes to restore their crispiness.

The microwave works for quick reheating, but they won’t be as crispy.

Can I freeze these zucchini fritters?

Absolutely. Cool completely, then freeze in a single layer on a baking sheet before transferring to freezer bags. They’ll keep for up to three months. Thaw overnight in the refrigerator before reheating.

If you love trying new recipes with fresh seasonal ingredients, I’d love for you to follow me on Pinterest where I share all my favorite garden-to-table creations.

You’ll find plenty of ideas for using up that summer zucchini bounty, plus so many other family recipes that have been tested in real kitchens by real people.

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My favorite occasions to make Zucchini Fritters with Creamy Yogurt Sauce

These work beautifully for weekend brunch alongside scrambled eggs and fresh fruit. I also love serving them as a light lunch with a crisp green salad when it’s too hot to cook anything heavy.

They make an excellent appetizer for summer gatherings – people love the combination of warm, crispy fritters with that cool, tangy sauce.

Zucchini Fritters with Creamy Yogurt Sauce always disappear quickly at potluck dinners.