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Crispy Zucchini Fritters Recipe with Easy Garlic Dill Tzatziki Sauce

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These crispy zucchini fritters feature a golden brown crust with a tender inside, paired perfectly with a cool, garlicky dill tzatziki sauce. A quick and easy recipe ideal for snacks, sides, or light meals.

Ingredients

Scale
  • 3 medium zucchinis, grated and squeezed dry (about 3 cups)
  • 2 large eggs, room temperature
  • 1/4 cup all-purpose flour (or almond flour for gluten-free option)
  • 1/4 cup crumbled feta cheese
  • 2 garlic cloves, minced (divided between fritters and sauce)
  • 2 tablespoons fresh dill, finely chopped (divided between batter and sauce)
  • 1/2 cup Greek yogurt (full-fat or 2%)
  • 1/2 cucumber, peeled, seeded, and finely grated, drained
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil (or neutral oil like canola for frying)
  • 1/2 teaspoon salt (plus pinch to taste for sauce)
  • Pinch of freshly ground black pepper

Instructions

  1. Grate the zucchinis using a box grater and place in a clean kitchen towel. Squeeze firmly to remove as much moisture as possible (about 5 minutes).
  2. In a large bowl, whisk together eggs, flour, crumbled feta, 1 minced garlic clove, 1 tablespoon fresh dill, salt, and black pepper. Add the drained zucchini and mix until combined. Add more flour if batter is too wet (about 5 minutes).
  3. Prepare the garlic dill tzatziki sauce by combining grated cucumber, Greek yogurt, 1 minced garlic clove, lemon juice, 1 tablespoon fresh dill, and a pinch of salt in a small bowl. Stir well and refrigerate until serving (about 10 minutes prep, chill as desired).
  4. Heat olive oil in a non-stick skillet over medium heat until shimmering but not smoking (about 3 minutes).
  5. Scoop about 3 tablespoons of batter per fritter into the pan, flatten gently with the back of a spatula. Cook for 3–4 minutes on each side until golden brown and crisp. Avoid overcrowding and work in batches, adding more oil if needed (about 15 minutes).
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Serve warm with a dollop of garlic dill tzatziki sauce.

Notes

Squeeze out excess moisture from zucchini and cucumber thoroughly to ensure crisp fritters and thick sauce. Use medium heat to avoid burning and cook fritters evenly. Flip only once the bottom is golden and firm. Keep cooked fritters warm in a low oven if making in batches. For gluten-free, substitute all-purpose flour with almond or gluten-free flour. For dairy-free sauce, swap Greek yogurt with coconut yogurt.

Nutrition

Keywords: zucchini fritters, garlic dill tzatziki, crispy fritters, easy zucchini recipe, healthy snack, gluten-free option, vegetarian

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