Crispy on the outside and tender within, these Zucchini Potato Fritters deliver a satisfying savory bite that’s light, flavorful, and versatile. Paired with a cool and tangy herbed yogurt dip, this dish is perfect for brunch, snacks, or light vegetarian meals. Easy to make and endlessly customizable, it’s a crowd-pleasing favorite that’s both wholesome and delicious.
Why You’ll Love This Recipe
- Crispy and Golden: The combination of zucchini and potato yields a fritter that’s crunchy outside and fluffy inside.
- Naturally Vegetarian: A great meat-free option that doesn’t compromise on flavor.
- Simple Ingredients: Made with pantry staples and fresh produce.
- Perfect for Dipping: The garlic-dill yogurt sauce complements the fritters beautifully.
- Great for Any Meal: Serve them for brunch, as an appetizer, or alongside a fresh salad for a light dinner.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the fritters:
2 medium zucchini, grated
2 medium russet potatoes, grated
2 eggs
1/4 cup flour (or almond flour for gluten-free)
2 tablespoons grated Parmesan (optional)
2 garlic cloves, minced
Salt and pepper to taste
Oil for frying
For the yogurt dip:
1 cup plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1 garlic clove, minced
Salt to taste
Directions
- Grate the zucchini and potatoes using a box grater. Place the shredded vegetables in a clean kitchen towel and squeeze out as much liquid as possible. This ensures the fritters turn out crispy, not soggy.
- In a large bowl, mix the shredded vegetables with eggs, flour, garlic, Parmesan (if using), salt, and pepper until fully combined.
- Heat a thin layer of oil in a skillet over medium heat. Drop spoonfuls of the mixture into the hot pan and flatten slightly with a spatula to form fritters.
- Cook each fritter for 3–4 minutes per side or until golden brown and crisp. Transfer to a paper towel-lined plate to drain excess oil.
- Meanwhile, prepare the yogurt dip by whisking together the Greek yogurt, lemon juice, dill, garlic, and a pinch of salt. Adjust seasoning to taste.
- Serve the warm fritters with a side of the herbed yogurt dip and an extra sprinkle of fresh dill if desired.
Servings and timing
Makes: 12–14 fritters
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories per Serving: ~120 kcal per 2 fritters (approximate)
Variations
- Add Carrots: Mix in grated carrots for extra sweetness and color.
- Spice It Up: Add a pinch of cayenne pepper or smoked paprika to the batter.
- Vegan Version: Replace eggs with a flaxseed or chia egg and use dairy-free yogurt in the dip.
- Cheesy Fritters: Add shredded cheddar or feta cheese for an extra savory bite.
- Baked Option: Bake fritters at 400°F (200°C) on a lined sheet pan for 20–25 minutes, flipping halfway through.
Storage/Reheating
Storage: Store cooked fritters in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over low heat or in a 350°F (175°C) oven to restore crispness. Avoid microwaving, as it may soften the texture.
Freezing: Freeze cooked fritters between layers of parchment paper in a sealed container for up to 1 month. Reheat from frozen in the oven.
FAQs
Can I make the batter ahead of time?
Yes, the mixture can be made a few hours ahead and stored in the fridge. Stir before frying.
What if my fritters fall apart?
Too much moisture or too little binding (egg/flour) can cause this. Make sure to squeeze the veggies well and use the full amount of flour and egg.
Can I use sweet potatoes instead?
Yes. Sweet potatoes will give the fritters a sweeter, earthier flavor and a slightly softer texture.
What kind of oil is best for frying?
Neutral oils with a high smoke point like canola, avocado, or sunflower oil work best.
Can I air fry these fritters?
Yes. Brush lightly with oil and cook in an air fryer at 375°F (190°C) for about 10–12 minutes, flipping halfway.
Is almond flour a good substitute for all-purpose flour?
Yes. Almond flour makes the fritters gluten-free and adds a slight nuttiness.
Can I use store-bought tzatziki instead of making the dip?
Certainly. Tzatziki or any herbed yogurt sauce works well as a shortcut.
What’s the best way to serve these fritters?
Serve as an appetizer, side dish, or light main course with a fresh salad or soup.
Are these kid-friendly?
Yes. You can omit garlic or dill for milder flavors if needed.
Can I make mini fritters for a party?
Absolutely. Use smaller scoops and reduce cooking time slightly for bite-sized fritters.
Conclusion
Zucchini Potato Fritters with Herbed Yogurt Dip are a crispy, golden, and flavorful way to enjoy seasonal vegetables. Easy to prepare and incredibly satisfying, they’re perfect for any time of day—from brunch to dinner, and everything in between. Whether served hot off the skillet or reheated later, these fritters offer comfort and freshness in every bite.
PrintZucchini Potato Fritters with Herbed Yogurt Dip
Golden, crispy zucchini and potato fritters with a tender interior, served alongside a refreshing herbed Greek yogurt dip. Perfect for brunch, appetizers, or light meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12–14 fritters 1x
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
For the Fritters:
- 2 medium zucchini, grated
- 2 medium russet potatoes, grated
- 2 eggs
- 1/4 cup flour (or almond flour)
- 2 tbsp grated Parmesan (optional)
- 2 garlic cloves, minced
- Salt and pepper, to taste
- Oil, for frying
For the Yogurt Dip:
- 1 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- 1 garlic clove, minced
- Salt, to taste
Instructions
- Grate zucchini and potatoes. Use a clean towel to squeeze out as much moisture as possible.
- In a bowl, mix shredded zucchini, potatoes, eggs, flour, garlic, Parmesan (if using), salt, and pepper until combined.
- Heat oil in a skillet over medium heat. Drop spoonfuls of mixture into the pan and flatten slightly with a spatula.
- Cook 3–4 minutes per side, or until golden and crispy. Transfer to paper towels to drain.
- In a small bowl, whisk together yogurt, lemon juice, dill, garlic, and salt.
- Serve fritters hot with the herbed yogurt dip and extra dill on top.
Notes
- Make sure to squeeze zucchini and potatoes well to prevent soggy fritters.
- For added crunch, use panko breadcrumbs in the mix.
- These can also be baked in the oven at 400°F (200°C) for 20–25 minutes as a lighter version.
- Pair with a fresh salad for a light meal or serve as appetizers at gatherings.
Nutrition
- Serving Size: 2 fritters with dip
- Calories: 180 kcal
- Sugar: 2g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg