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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine yogurt, cucumber, garlic, lemon juice, dill, and olive oil in a bowl. Mix well and adjust garlic or lemon to taste. Cover and refrigerate until ready to use. Drizzle with olive oil before serving.
Grate zucchini and transfer to a colander lined with a dish towel. Let drain and squeeze out excess liquid.
Combine drained zucchini with eggs, flour, kosher salt, baking powder, shallots, and parmesan in a bowl. Mix well.
Heat olive oil in a pan. Scoop batter into the pan using an ice cream scoop, flattening each mound into a disc. Fry on both sides until golden and drain on paper towels.
Serve fritters warm with the yogurt sauce for dipping.
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Squeeze every bit of water out of the zucchini before mixing the batter to avoid soggy fritters.
Fry fritters a few hours ahead and reheat in the oven before serving for convenience.
For a gluten-free option, use a 1:1 gluten-free flour blend.
For a dairy-free sauce, use coconut or almond-based yogurt.
Bake fritters at 425F on a lined sheet pan for about 20 minutes, flipping halfway for a less crispy version.
How can I prevent the fritters from falling apart?
Ensure all excess water is squeezed out of the zucchini before mixing the batter.
Can I make the fritters ahead of time?
Yes, fry them a few hours ahead and reheat in the oven before serving.
What can I use as a gluten-free substitute?
Use a 1:1 gluten-free flour blend instead of regular flour.
How do I store leftover fritters?
Refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in the oven or air fryer.
Can I bake the fritters instead of frying?
Yes, bake at 425F on a lined sheet pan for about 20 minutes, flipping halfway.
