Crispy on the outside, soft in the middle and packed with fresh, summery flavour – these zucchini fritters are the perfect way to turn humble veg into something seriously moreish. With a hint of Parmesan for a savoury kick and a zesty lemon yoghurt dip to brighten things up, they’re a brilliant snack, side or even a light lunch. Quick to make and even quicker to disappear, they’re ideal for using up a dose of veggie. If you’ve got a garden full, you’ll be making these on repeat!
Serves: 4
Ingredients:
For the Fritters
- 400g zucchini, grated
- ½ tsp sea salt
- 2 spring onions, finely chopped
- 2 large eggs, lightly beaten
- 50g plain flour
- 30g grated Parmesan cheese
- ½ tsp garlic powder
- ½ tsp black pepper
- 2 Tbsp olive oil (for frying)
For the Lemon Yoghurt Dip
- 200g plain Greek yoghurt
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 1 Tbsp fresh dill or parsley, finely chopped
- A pinch of salt and black pepper
Instructions:
- Place the grated zucchini in a colander and sprinkle with the sea salt. Let it sit for 10 minutes to draw out excess moisture.
- After 10 minutes, squeeze the zucchini firmly in a clean tea towel or with your hands to remove as much liquid as possible. Ensure the zucchini is well-drained to avoid soggy fritters
- In a large bowl, combine the drained zucchini, spring onions, eggs, flour, Parmesan, garlic powder and black pepper. Mix until well combined.
- Stir well and refrigerate until ready to cook.
- Heat the olive oil in a large frying pan over medium heat.
- Scoop heaped tablespoons of the batter into the pan, flattening slightly to form fritters.
- Cook for 2–3 minutes per side, until golden brown and cooked through. Work in batches to avoid overcrowding the pan.
- Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.
- In a small bowl, mix the Greek yoghurt, lemon juice, lemon zest, dill or parsley and a pinch of salt and pepper.
- Arrange the fritters on a serving platter with the lemon yoghurt dip on the side.
