Zucchini Fritters with Lemon Yogurt Sauce (Two Ways)
Crispy fritters with two yogurt sauce options — lemon-cucumber-dill or lemon zest
Yield: 12 fritters (4 servings)
Active: 30 min · Total: 50 min
Summer
A note from the kitchen
Zucchini fritters are one of those dishes that defines summer cooking — peak-season zucchini is so abundant in July and August that most home gardens overflow with it. These fritters are a way to use it generously: shredded zucchini bound with eggs, fresh herbs, raw Parmigiano-Reggiano, and a small amount of cassava flour, then fried golden in virgin coconut oil at a controlled temperature.
The two yogurt sauce options give readers real flexibility —the lemon-cucumber-dill version is substantial and tzatziki-like, while the lemon-zest-only version is simpler and lighter. Both work beautifully; the choice depends on how full the meal will be.
Best made when peak-season zucchini is fresh and small — large overgrown zucchini have too much water content and can turn the fritters soggy even with proper draining
Ingredients
Zucchini fritters
3 cups shredded zucchini (about 1 ½ lb total)
1 tsp sea salt (for drawing out water)
2 pasture-raised eggs
1 large egg yolk
¼ cup minced red onion (or 2 scallions, thinly sliced)
1 tsp minced fresh chives
2 tbsp finely chopped fresh dill, plus more to garnish
1 tbsp finely chopped fresh mint
1 tbsp finely chopped fresh parsley
½ tsp minced garlic
½ cup cassava flour (or sprouted wheat flour, or 2 tbsp coconut flour for a denser fritter)
½ cup grated raw Parmigiano-Reggiano (optional but highly recommended)
½ tsp baking powder
1 tsp sea salt
3 cups virgin coconut oil (for frying), or avocado oil for higher-heat alternative
Lemon-cucumber yogurt sauce
½ cup whole-milk Greek yogurt
½ cup English cucumber, seeded and finely chopped
1 ½ tsp lemon zest
1 ½ tsp fresh lemon juice
2 tbsp finely minced shallot
1 tbsp finely chopped fresh dill
¼ tsp minced garlic
½ tsp sea salt
⅛ tsp ground black pepper
Lemon yogurt sauce
1 cup whole-milk Greek yogurt
2 tbsp fresh lemon juice
½ tsp lemon zest
2 tbsp extra virgin olive oil
pinch sea salt
Method
Drain the zucchini. Place a colander inside a medium bowl. Add the shredded zucchini and sprinkle with 1 tsp salt. Set aside 10 minutes.
Firmly squeeze the zucchini in your hands over the colander to remove the water. The zucchini should be limp and only slightly damp. Transfer to a large bowl.
Make the fritter batter. Add the eggs, egg yolk, red onion, chives, dill, mint, parsley, and garlic to the zucchini. Combine with a fork until the eggs are evenly distributed.
Sprinkle the cassava flour, Parmigiano (if using), baking powder, and 1 tsp sea salt over the mixture. (Note: the salt used in the draining step is mostly removed with the squeezed-out liquid; this additional salt seasons the batter.
Make your chosen yogurt sauce. Whisk all ingredients in a small bowl. Cover and refrigerate until ready to serve.
Fry the fritters. Heat the coconut oil in a 2-quart pot to 315–325°F (use an instant-read thermometer). Virgin coconut oil has a lower smoke point — do not exceed 325°F.
Place a clean baking sheet next to the stovetop with a wire rack inside.
Carefully scoop 4–5 portions of batter (1 tablespoon each), form into ovals with your fingers, and gently lower into the hot oil.
Fry 2 minutes per side, until golden and cooked through. Remove with a slotted spoon to the wire rack. Sprinkle with a pinch of salt.
Repeat with the remaining batter, working in small batches.
Optional finish: If the centers are not fully cooked after frying (this can happen with thicker fritters), bake at 350°F for 5–8 minutes to finish.
Serve the fritters immediately with the cold yogurt sauce, garnished with fresh dill.
Nourishment Notes
Salting and squeezing the zucchini is the key step that determines whether these fritters hold together or fall apart in the oil. Zucchini is roughly 95% water by weight, and frittering wet zucchini produces a soggy, structureless cake that breaks during cooking. The 10-minute salting step draws moisture to the surface; the squeeze step removes it.
Coconut oil at 315–325°F is a critical specification — this is below the smoke point of virgin (unrefined) coconut oil but high enough for proper frying. Many recipes call for higher temperatures (350–375°F), which causes virgin coconut oil to smoke, develop off flavors, and oxidize. Refined coconut oil tolerates higher heat but lacks the buttery flavor of virgin oil. Avocado oil is a higher-heat alternative (smoke point ~520°F) for cooks who prefer to fry hot.
The yogurt sauce — with cucumber, shallot, and dill — is similar to Greek tzatziki, which has appeared on Mediterranean tables for at least 2,000 years. This version — yogurt + lemon + olive oil — is closer to a Lebanese labneh preparation. Both work beautifully with fritters; the cucumber version is more substantial and pairs better with a lighter meal, while the simpler lemon-yogurt version works beautifully alongside heavier dishes.
Storage: Fritters keep refrigerated 2 days; reheat at 350°F for 8 minutes to recrisp. Yogurt sauces keep refrigerated 3 days.
Variations
Dairy-free version: Skip the Parmigiano. Use Coyo or Cocojune coconut yogurt for the sauce instead of Greek yogurt.
With added vegetables: Add ½ cup shredded carrot or yellow summer squash to the zucchini for color and additional vegetable variety.
With shredded sweet potato: Substitute half the zucchini with shredded sweet potato for a heartier autumn variation.
With smoked salmon on top: Plate the fritters with a small piece of cold-smoked wild salmon and a dollop of yogurt sauce. Elegant brunch presentation.
With a poached egg on top: Top each fritter with a 6-minute jammy egg, halved, with a sprinkle of fresh herbs and a drizzle of olive oil. Breakfast or light dinner.
Spicier version: Add ½ tsp crushed red pepper flakes or 1 finely chopped Fresno chili to the fritter batter.
Mediterranean variation: Add 2 tbsp finely chopped sun-dried tomatoes (in olive oil, not in oil with preservatives) and 2 tbsp chopped Kalamata olives to the fritter batter. Pair with the lemon-cucumber yogurt sauce.
Make ahead: The fritters can be made 1 day ahead and refrigerated. Reheat at 350°F for 8-10 minutes to recrisp. The yogurt sauces can be made 1 day ahead and refrigerated.
For meal prep / lunchboxes: The fritters travel well at room temperature for picnics or packed lunches. Pack the yogurt sauce separately in a small container.
Pairs Well With
Serve alongside a simple Greek-style salad (cucumber, tomato, feta, olives, oregano, olive oil), grilled wild fish, slow-roasted lamb shoulder, or as part of a Mediterranean mezze spread with olives, marinated artichokes, and grilled vegetables. For a complete summer dinner, serve as a starter before grilled lamb chops or wild Atlantic cod or mackerel.
Sourcing
Zucchini. Peak-season small-to-medium zucchini from a farmers' market, CSA share, or backyard garden — the smaller and fresher the zucchini, the less water it carries and the better the fritters bind. Heirloom varieties (Costata Romanesca, Ronde de Nice, Yellow Crookneck) carry more flavor than commodity supermarket zucchini.
Cassava flour. Single-ingredient cassava flour (Otto's Naturals, Bob's Red Mill). For a sprouted-wheat option, use One Degree Organic Foods. Coconut flour is also acceptable in smaller quantities (2 tbsp) for a denser fritter.
Pasture-raised eggs. Yolks should be deep orange. From a farmers' market or local farm. Vital Farms is a reliable shipped option.
Raw Parmigiano-Reggiano. Authentic 24+-month-aged Parmigiano-Reggiano DOP. Look for the stamped rind. Grate fresh — pre-grated is lifeless.
Whole-milk Greek yogurt. Look for traditionally strained yogurt with live cultures. Bellwether Farms (sheep), Maple Hill (grass-fed cow), or Redwood Hill Farm (goat) for high-quality options. For dairy-free: Coyo or Cocojune coconut yogurt.
Virgin coconut oil. Cold-pressed, unrefined, organic. Nutiva, Garden of Life, or Dr. Bronner's. Should smell distinctly of fresh coconut. Avoid refined coconut oil unless using as a higher-heat alternative.
Avocado oil (higher-heat alternative). Look for cold-pressed, single-source avocado oil. Chosen Foods or Primal Kitchen are accessible. Many commercial avocado oils are diluted with seed oils — check labels for purity.
Fresh herbs (dill, chives, mint, parsley). From a farmers' market or windowsill pot. Fresh herbs are doing real work in this recipe — don't substitute with dried.
English cucumber. Long, thin-skinned variety with fewer seeds. Persian cucumbers (smaller, similar profile) work as a substitute.
Single-estate extra virgin olive oil. Harvest-dated within the last 12 months, in a dark glass bottle.
Sea salt. Baja Gold mineral sea salt for cooking, fleur de sel for finishing
Recipe inspired by Apricot Lane Farm's zucchini fritter recipe with lemon-cucumber yogurt sauce, and The Original Dish's lemon-zest yogurt sauce