Make delicious Zucchini Fritters with Tzatziki Dip in just 25 minutes! Cheesy, with a moist center and crispy outsides, these fritters are perfect for hot summer days! Dip them in Greek Tzatziki sauce for extra flavor and freshness (Tzatziki recipe included).
Try also my grandma’s Italian Fried Zucchini Flowers, these cheesy Chicken Fritters, and these delicious Taro Fritters!
Zucchini Fritters Recipe with Tzatziki Dip
I make Zucchini Fritters a lot when it’s hot and sticky and I can’t be bothered. I always pair them with Greek Tzatziki dip which is made with Greek yogurt, cucumber, garlic, olive oil, and lemon juice for some extra flavor and freshness.
This combo is summer in a nutshell and it’s just so good!
Why this Zucchini Fritters recipe works
- Simple ingredients. These fritters call for just a handful of simple ingredients, including the dip. They’re healthy and delicious.
- Ready in 25 minutes. These are perfect for hot summer days where you just don’t want to spend any time in the kitchen!
- Texture and flavor. With crispy outsides and a deliciously moist center (and some cheese hehe), these fritters are so satisfying to eat!
- Greek dip. This is the dip I always pair them with: Tzatziki! It’s made with yogurt, cucumber, olive oil, garlic, and lemon juice. It comes together in just 5 minutes and it’s so delicious! Want a store-bought alternative? Ranch!
Ingredients for Zucchini Fritters
Zucchini. The zucchini has to be shredded and salted so you need a grater (I like the ones with a container so it’s easier to clean up). You will also have to drain the zucchini to remove any extra liquid. I promise, this is the only “tedious” part of these fritters and it’s really worth it, everything else is very quick.
Spring onions or sweet onions. I like spring onions for this recipe but sweet onion will work too, this is supposed to be a very quick and easy recipe so substitutions are welcome!
Cornstarch or all-purpose flour, for structure. I like using cornstarch but flour also works. If using cornstarch, these fritters are gluten-free and can be enjoyed by gluten-free eaters.
Egg for structure.
Cheese. Just a bit. It’s mostly for some extra flavor but it can be left out or (if you love cheese) you can add more. I like using Gouda cheese but any melty cheese will work, even some plain mozzarella cheese (won’t add flavor though). Other options could be Asiago, Monterey Jack, Edam, Havarti, or even young Cheddar.
Salt and pepper.
Tzatziki dip ingredients: Greek yogurt (regular will also work), cucumber (grated like the zucchini), lemon juice, garlic, olive oil. If you don’t want to make a dip from scratch, I recommend classic Ranch!
How to make Zucchini Fritters
Prepare the zucchini. Use a grater to shred the zucchini, place it in a colander and sprinkle with salt. Set aside for a few minutes to drain. Meanwhile, make the Tzatziki dip (if desired).
Prepare the Tzatziki dip. Grate the cucumber then use your hands to squeeze any excess liquid from the grated cucumber. Add to a medium bowl with the yogurt, lemon juice, olive oil, garlic, and salt. Mix until combined and place in the refrigerator to chill.
Make the fritters. Use your hands to squeeze out the excess liquid from the shredded zucchini, then place it into a medium bowl. Add the onions, cornstarch, egg, cheese (if using), salt, and pepper. Mix until well combined.
Fry. In a medium skillet over medium-high heat, add some butter or vegetable oil and heat until hot. Use a spoon to lower spoonful of batter into the hot skillet. Work in batches. Fry for 2-3 minutes per side or until lightly browned on both sides. Serve with the prepared dip!
If you’d like a thinner, crispier fritter, use the back of the spoon to pat them down.
Make-Ahead and Storing Instructions
Make-Ahead Instructions: I don’t recommend making these ahead of time as they would soften up over time and turn soggy. These are best eaten as they’re made.
Storing Instructions: I don’t particularly recommend storing these because they will soften up but they can be stored, if needed. Store in an air-tight refrigerator for 1-2 days and reheat in a hot skillet or in the oven at 400F (200C) for 5 minutes to give a little boost to the texture.
HAPPY COOKING LOVES!! I hope you’ll love these Zucchini Fritters Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
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Zucchini Fritters with Tzatziki Dip
Ingredients
For the Crispy Zucchini Fritters
- 2 medium zucchini (1 lb total – 453 g)
- 1 teaspoon salt
- 1 small spring onion or sweet onion (minced)
- 1 egg
- 1/4 cup (30 g) cornstarch (or all-purpose flour)
- 1/4 cup (30 g) shredded cheese (I like Gouda but mozzarella, Monterey Jack, Havarti, Edam, and young Cheddar also work)
- Salt and pepper
- Olive oil or butter (for frying)
For the Greek Dip (Tzatziki)
- 1/2 medium cucumber
- 1 cup (280 g) Greek yogurt or plain yogurt
- 1 tablespoon freshly-squeezed lemon juice
- 2 teaspoon olive oil
- 1 small clove garlic (finely minced)
- Salt
Instructions
- Prepare the zucchini. Use a grater to shred the zucchini, place it in a colander and sprinkle with salt. Set aside for a few minutes to drain. Meanwhile, make the Tzatziki dip (if desired).
- Make the Tzatziki dip. Grate the cucumber then use your hands to squeeze any excess liquid from the grated cucumber. Add to a medium bowl with the yogurt, lemon juice, olive oil, garlic, and salt. Mix until combined and place in the refrigerator to chill.
- Make the fritters. Use your hands to squeeze out the excess liquid from the shredded zucchini, then place it into a medium bowl. Add the onions, cornstarch, egg, cheese (if using), salt, and pepper. Mix until well combined.
- Fry. In a medium skillet over medium-high heat, add some butter or vegetable oil and heat until hot. Use a spoon to lower spoonful of batter into the hot skillet. Work in batches. Fry for 2-3 minutes per side or until lightly browned on both sides. Serve with the prepared dip!If you'd like a thinner, crispier fritter, use the back of the spoon to pat them down.
Notes
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