Baked Zucchini Fritters with Greek Yogurt Dip
These Baked Zucchini Fritters with Greek Yogurt Dip are a healthy, flavorful way to enjoy your home garden zucchini harvest. Perfect for beginner gardeners and seasoned cooks, this culinary herb-infused recipe is crispy, nutrient-packed, and ideal for the fall garden season. The oven-baked fritters, seasoned with fresh dill and paired with a tangy yogurt dip, make a great option for snacks, sides, or light meals. You can either make this with regular flour or you can make it gluten free with your flour of choice. So this makes it super easy to make if you have dietary restrictions.
This post post is all about zucchini fritters.
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Easy Zucchini Recipes
Recently, I started posting some recipes ideas and actual recipes if you’re looking to cook up zucchini you’ve grown. Or maybe you grabbed some fresh local produce and want to use up those zucchini. For more ideas, you can check out the first blog post of this zucchini series.
I’m always looking for new recipes to try and like to change things up. This can be a challenge since my husband is very much a creature of habit. So he likes to cycle the same dishes. However, he’s always open to trying new dishes every now and then. To help you get rid of the guesswork, I’ve put together a list other than your traditional zucchini bread.
[RELATED POST: 21 Healthy Zucchini Recipes for Your Home Garden Harvest]
What You Need to Make This Recipe
This recipe makes a total of 12 fritters and is easy to increase the amount that you’d like to make.
- Zucchini – the star of the show. Grab a couple of medium sized zucchini that you either grew in the garden or got locally.
- Sea Salt – I personally use Celtic Sea Salt. Just make sure that it’s ground up enough because no one wants big chunks of salt in their food!
- whole wheat flour or a gluten free alternative – Whole wheat is a good option to use. This recipe can also be made into a gluten free recipe using your favorite gluten free flour. If you’re looking for suggests, choose Anthony’s Organic Gluten Free Flour which is a 1 to 1 mixture of whole grain brown rice flour, corn starch, potato starch, cassava (tapioca) flour, and xanthum gum. Or grab a bag of Bob’s Red Mill Gluten Free All Purpose Flour.
- Fresh herbs – if you’re able to use the chives and dill from you’re garden, that’ll make this dish even more special. The more ingredients you’re able to use that you grew, the better!
- Olive oil – use a quality olive oil. It’s always a must when it comes to cooking.
- Garlic
- Shallot
- Greek Yogurt
- Egg
- Crumbled Feta Cheese
- Lemon Juice
- Baking Powder
- Black Pepper
- Chives
Tools You’ll Need
- Box grater or food processor
- Kitchen towel or paper towels
- Whisk
- Spoon or spatula
- Large mixing bowl
- Baking sheet
- Parchment paper
- Pastry or basting brush
Baked Zucchini Fritters with Greek Yogurt Dip Recipe
Ingredients for the Fritters
- 2 medium zucchinis (about 1 lb), grated
- 1/2 teaspoon sea salt
- 1/2 cup whole wheat flour (or gluten-free alternative)
- 1/4 cup crumbled feta cheese
- 1 large egg, beaten
- 2 tablespoons fresh dill, finely chopped
- 1 small shallot, minced
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon baking powder
- 1 tablespoon olive oil (for brushing)
Ingredients for the Dip
- 1 cup plain Greek yogurt (full-fat or low-fat)
- 1 tablespoon fresh chives, finely chopped
- 1 small garlic clove, minced
- 1 teaspoon lemon juice
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
Directions
- Prepare the Zucchini:
Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel, sprinkle with 1/2 teaspoon sea salt, and let sit for 10 minutes to draw out moisture. Squeeze the towel tightly to remove as much liquid as possible, ensuring dry zucchini for crisp fritters. - Mix the Fritter Batter:
In a large mixing bowl, combine the drained zucchini, whole wheat flour, feta cheese, beaten egg, chopped dill, minced shallot, black pepper, and baking powder. Stir gently until just combined, forming a thick batter. Avoid overmixing to keep the fritters light. - Shape the Fritters:
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Scoop 2-tablespoon portions of the batter and shape into 12 small patties, about 2 inches in diameter. Place them on the baking sheet, spacing them 1 inch apart. - Bake the Fritters:
Lightly brush the tops of the fritters with olive oil for a golden crust. Bake for 20–25 minutes, flipping halfway, until golden brown and crispy on both sides. The fritters should be firm to the touch. - Make the Greek Yogurt Dip:
In a small bowl, mix the Greek yogurt, chopped chives, minced garlic, lemon juice, sea salt, and black pepper until smooth. Cover and refrigerate until ready to serve to enhance the flavors. - Serve:
Serve with the Greek yogurt dip and garnish it with a sprinkle of extra chives. Add a sprig of fresh dill on the side for a pop of green.
Nutritional Benefits
- Zucchini: Low in calories, high in fiber, and rich in vitamins A and C, supporting digestion and immunity.
- Whole Wheat Flour: Adds fiber and nutrients compared to white flour.
- Feta Cheese: Provides a tangy flavor with less fat than other cheeses.
- Greek Yogurt: High in protein and probiotics, promoting gut health.
- Fresh Dill: A culinary herb with antioxidants, enhancing flavor without extra sodium.
Tips for Success
- Harvest Fresh: Use zucchini from your fall garden or early summer harvest for optimal flavor, as inspired by Cedar Homestead’s gardening guides.
- Herb Pairings: Grow dill and chives in your fall herb garden (see our fall herb planting guide) to complement this recipe.
- Make Ahead: Prepare the fritter batter up to 4 hours in advance and refrigerate. Bake just before serving for maximum crispness.
- Variations: Swap feta for goat cheese or add a pinch of smoked paprika for a spicy kick.
Hope you enjoy your zucchini fritters!
This post was all about zucchini fritters.
