Recipes › Fresh bowls & lunches› Crispy zucchini fritters with dill yogurt
Fresh bowls & lunches · Easy · Serves 10

Crispy zucchini fritters with dill yogurt

Golden zucchini fritters with feta, scallions, and dill, fried crisp in olive oil and served with a garlicky dill yogurt. The squeeze-dry trick makes them actually crispy.

Anna Lind Harper
by Anna Lind Harper
Tested twice · Published 2026-07-12
A stack of golden crispy zucchini fritters on a speckled ceramic plate, topped with a dollop of dill yogurt and fresh dill fronds, with a lemon wedge and a small bowl of extra sauce behind.
Prep
20 min
Cook
15 min
Serves
10
Difficulty
easy

Every July my counter fills up with zucchini, and this is where a lot of it goes. Grated, squeezed hard in a towel, and fried into crisp little fritters with feta, scallions, and dill.

The recipe has one real rule: squeeze the zucchini like you mean it. Everything after that is a forgiving one-bowl batter and a hot pan.

“Squeeze the zucchini until your arms complain, then squeeze once more. That is where crispy comes from.”
Why this one earns a weeknight

What you'll love about it

  • 01Actually crispy, thanks to the squeeze-dry trick.
  • 02One bowl, one skillet, about 35 minutes.
  • 03Lunch, side dish, or dinner with a fried egg on top.
  • 04The dill yogurt doubles as a dip for everything else this week.
Anna in a soft blue pullover flipping golden zucchini fritters in a stainless skillet at her stove, with a glass bowl of batter and a wire rack of finished fritters draining beside her on the marble counter.
A wire rack instead of paper towels keeps the undersides crisp while the next batch fries.
Ingredients

For the fritters

  • 1½ lbzucchini, about 3 medium, coarsely grated
  • 1 tspkosher salt
  • 2large eggs
  • ⅓ cupcrumbled feta
  • 2scallions, thinly sliced
  • 2 Tbspchopped fresh dill
  • ⅓ cupall-purpose flour
  • ½ tspbaking powder
  • ¼ tspblack pepper
  • about 4 Tbsp, for frying in batchesolive oil

For the dill yogurt

  • ¾ cupGreek yogurt or skyr
  • 1 Tbsplemon juice
  • 1small garlic clove, finely grated
  • 1 Tbspchopped fresh dill
  • a good pinchfine salt
Method

How I make it

  1. 01
    Salt and squeeze the zucchini.
    Toss the grated zucchini with the salt in a colander and let it sit 10 minutes. Transfer to a clean kitchen towel and wring hard over the sink until barely a drop comes out. You should get several tablespoons of liquid; that is water your fritters no longer have to fight.
  2. 02
    Stir the dill yogurt together.
    Mix the yogurt, lemon juice, garlic, dill, and a good pinch of salt in a small bowl. Refrigerate until serving; it gets better as it sits.
  3. 03
    Build the batter.
    In a large bowl, whisk the eggs, then stir in the squeezed zucchini, feta, scallions, and dill. Sprinkle the flour, baking powder, and pepper over the top and fold until just combined.
  4. 04
    Fry in batches.
    Heat 2 tablespoons of olive oil in a large skillet over medium-high until shimmering. Drop scant quarter-cup scoops of batter into the pan, flatten gently with the back of the scoop, and fry 3 to 4 minutes per side until deeply golden. Move to a rack, sprinkle with salt, and repeat with the rest, adding oil between batches.
    Hands releasing a scoop of zucchini fritter batter from a metal cookie scoop into shimmering oil in a stainless skillet, two fritters already sizzling and a glass bowl of batter waiting beside the stove.
    A cookie scoop keeps the fritters the same size, which keeps them finishing at the same time.
  5. 05
    Serve warm.
    Pile the fritters onto a plate with the dill yogurt alongside, or dollop it straight on top with extra dill and a squeeze of lemon.
A zucchini fritter torn in half showing the tender green-flecked interior with a pocket of melted feta, steam rising from the crisp golden crust, more fritters blurred behind on a speckled plate.
A note from Anna

If your fritters have ever gone soggy, the batter held too much water. Salt the grated zucchini, give it 10 minutes, then wring it in a towel until nothing more drips out. And keep the pan honest: the batter should sizzle the moment it lands. If it doesn't, let the oil catch up before the next scoop.

What to serve with it

Round out the table.

  • ·01
    Cucumber tomato salad with dill
    Cool and sharp against the warm fritters.
  • ·02
    A fried egg on top
    That is lunch, done.
Storage & reheating

Keeping the leftovers good.

Fridge: Up to 3 days in an airtight container. Re-crisp in a dry skillet or a 400°F oven; the microwave makes them sad.

Make ahead: Grate, salt, and squeeze the zucchini up to a day ahead and keep it in the fridge. Build the batter just before frying.

Freezer: Freeze in a single layer, then bag for up to 2 months. Reheat from frozen at 425°F for 8 to 10 minutes.

Recipe card

Crispy zucchini fritters with dill yogurt

Golden zucchini fritters with feta, scallions, and dill, fried crisp in olive oil and served with a garlicky dill yogurt. The squeeze-dry trick makes them actually crispy.

Prep
20 min
Cook
15 min
Serves
10
Total
35 min
Ingredients
  • 1½ lb zucchini, about 3 medium, coarsely grated
  • 1 tsp kosher salt
  • 2 large eggs
  • ⅓ cup crumbled feta
  • 2 scallions, thinly sliced
  • 2 Tbsp chopped fresh dill
  • ⅓ cup all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp black pepper
  • about 4 Tbsp, for frying in batches olive oil
  • ¾ cup Greek yogurt or skyr
  • 1 Tbsp lemon juice
  • 1 small garlic clove, finely grated
  • 1 Tbsp chopped fresh dill
  • a good pinch fine salt
Method (short version)
  1. 01Salt and squeeze the zucchini.
  2. 02Stir the dill yogurt together.
  3. 03Build the batter.
  4. 04Fry in batches.
  5. 05Serve warm.

Nutrition information is an estimate. See full nutrition disclaimer.

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