Zucchini Fritters With Yogurt Dip

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Very light and refreshing. Great for the hot summer days :)  




  • 1-2 zucchini (about 400 g | 14 oz )
  • 1 garlic clove, finely sliced
  • 130 g | 4 1/2 oz feta cheese, crumbled
  • 2 tbsp finely chopped fresh mint or basil
  • 2 tbsp finely chopped fresh oregano
  • zest of 1/2 lemon
  • 2 tbsp all – purpose flour
  • 2 eggs, beaten
  • salt
  • pepper
  • 3-4 tbsp sunflower or olive oil
  • if you like you can add 2 spring onions

Yogurt Dip:

  • 250 g | 9 oz strained plain yogurt
  • 1 tbsp finely chopped fresh dill

1. Top and tail the courgettes and cut them in half lenghtways. Cut out the centre and seeds, if there are any, (this part is too watery for frying) and grate them. Also squeeze the remainig juices from the grated zucchini.

2. Tip the courgettes into a large mixing bowl. Stir in the garlic, cheese, herbs, flour, lemon zest salt, pepper and eggs (and onions if using). Mix well. If the batter is too runny, add some more flour !!!

3. Heat the oil in a large, wide frying pan over medium heat. The oil should not covet the fritters completely, just about half. So it depends on your pan how much oil you will add.  Drop 4 tablespoonfuls of the batter into the pan, with space in between and cook for 2-3 minutes on each side. Remove, drain on kitchen paper and keep warm until you cook the rest of the mixture.

4. To make the dip: Mix the yogurt and the dill  and season to taste.

5. Serve the fritters hot with the dip.

Recipe  adapted from Everyday vegetarian




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Hi !! I'm very happy you are here and can't wait to hear (read) what you think, so please feel free to leave any thoughts and comments on the site. Did you try this recipe? Let me know how you liked it !! Cheers and Bon Appétit :-) | Здравейте !! Радвам се че сте тук. Нямам търпение да чуя (прочета) какво мислите, дали имате въпрос или критика, затова не се колебайте да оставите коментар ! Опитахте ли вече тази рецепта ? Ще ми е много приятно, ако споделите дали ви е харесала ! Наздраве и добър апетит :-)

18 Comments to “Zucchini Fritters With Yogurt Dip”

  1. Zlatitsa says:

    Hi Toni,
    I am your best friend Zuza ….
    I would love if you come and do this especialitet me in my new home …
    With a bottle of white wine and lots of laughter …
    Well many bessos and know that I love.
    I think you’re a very good cook ….

  2. Toni says:

    hahahaahahaha I will come and we will cook and laugh and eat and laugh !! I love you too and I miss you :) ))

  3. Zlatitsa says:

    I hope… see you soon…
    I LOVE YOU…………

  4. I love your blog and your beautiful photos! I think this one especially deserves to be in the BEST food blogger Pinterest board:

  5. You should be a part of a contest for one of the finest blogs online. I will highly recommend this website!

  6. Cynthia says:

    This recipe looks so delish but I wish you had a vegan version. That would be amazing!

    • Toni says:

      No sorry…I nave never been vegan, and I really have no idea what to replace the eggs and the yogurt with…

    • Barbara Kelley says:

      This is a super-easy recipe to veganize with only two ingredients to sub out in the fritters and one in the sauce. So to sub for the fritters use 4oz of tofu for each egg or follow the directions on the egg replacer box. Not a big deal at all. For the cheese, either leave it out completely, use a vegan feta or use seasoned or marinated tofu (and yes, there is a TON of precedent for this in Thai, Vietnamese and other SE Asian cookeries.) You could also use white beans (cannellini) if you wanted to. I’d personally add some fresh scallions or chives and some onion, either grated or minced and sauteed to the batter. For the sauce, you’ve several choices. You could mix tahini and either water or fruit juice, plus some lemon, garlic, salt & pepper and cumin/cayenne to make a Middle Eastern style sauce, like that served on felafel. Or you could take soft (silken) tofu, add rice vinegar or lemon juice to taste so that it tastes like sour cream/yogurt and then add the fresh dill. You can use other herbs and you could also add some sea salt, some sauteed onion and garlic, some scallion and fresh oregano. You name it, you can do it! Create to your taste, and at will!!!

      • Barbara Kelley says:

        I realized some of you might not know some of the terms/ingredients I used and might be new to vegan cooking. So here’s some clarifications: One brand of egg replacer is Fearn, available in many healthfood stores and co-ops. This is a national brand, so it shouldn’t be too hard to find. It can also be ordered online. Tahini is sesame seed paste, much like peanut butter, but thinner and runnier. It makes GREAT sauces. Dilute with any liquid–water, fruit juice, stock, bouillon, on a 1:1 basis, usually. Add any aromatics you like or prefer to give it additional flavour. Make sure to always stir your tahini and to bring it up from the bottom of the container before use, as it settles and separates into sesame solids/meal/paste and the sesame oil rises to the top. Middle Eastern and Mediterranean Cookery would typically use onion, garlic, lemon, parsley, scallions or chives, citrus, pepper(s), cayenne, cumin, sumac, oregano/marjoram, thyme, mint, some sages, many of which grow natively in this area of the world to flavour their respective cookeries.

        In recipes, eggs have several functions: 1) They add moisture. 2) They bind ingredients together. 3) They leaven (cause to raise) and give structure to the rest of the ingredients. 4) They add protein and nutrient-dense calories. 5) They cause browning. Typical substitutes for eggs include soy, nut butters, grains, especially cooked rice because of that binding/structure-giving/adding protein issue. Rice, especially when combined with a fat and baked or fried also usually causes a dish to crisp on the top and the edges, a desirable quality with a fritter, and in most dishes.

  7. MPChet says:

    Love the looks of this recipe….wish it wasn’t fried though. Wonder if this could be made in miny muffin tins and baked?

    • Toni says:

      Seriously, I have no idea ! Probably yes, just maybe would be good to put some baking parchment in the muffin cases so it doesn’t stick. I think that will work but I don’t want to mislead you. If I have time I will try that tomorrow and let you know !!

  8. robin says:

    i wonder if in place of frying . . . maybe you could put them on a lightly olive-oiled foil lined cookie sheet and ‘oven-fry” them ?

    • Toni says:

      I think you can do that ! Maybe you need to add a little bit more flour, so it will be easyer to hold a shape. Or put them in muffin tin. I have never baked them in the oven so not 100% sure, but it should work !

  9. I made these last night for supper-couldn’t get to the garden for oregano and mint because of rain.They are the best thing I have had in a long time-thank you so much for this recipe.

    • Toni says:

      Hi, Sandra !
      Thank you so much, for sharing this with me. Makes me so happy that people like my food !!! I hope you will find more recipes in my blog that you will try and like. :) ))

  10. Kay Barton says:

    I made your recipe with fresh yellow summer squash from my vegetable garden. It was wonderful! Next time I will try making it with zucchini. Thank you for a great blog.

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