Zucchini 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
Scale
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