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Crispy Baked Zucchini Fritters: Easy, Best Recipe with Garlic Yogurt Dip

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These crispy baked zucchini fritters are oven-baked to golden perfection, with tender centers and a crunchy exterior. Served with a cool, tangy garlic yogurt dip, they’re a crowd-pleasing appetizer or side dish that uses simple pantry ingredients.

Ingredients

Scale
  • 2 medium zucchini (about 1 pound total)
  • 1 teaspoon kosher salt (for drawing out moisture, plus more for seasoning)
  • 1/2 cup all-purpose flour (about 60g)
  • 2 large eggs, beaten
  • 1/2 cup shredded Parmesan cheese (about 50g)
  • 1/4 cup shredded low-moisture mozzarella (about 30g)
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil (for brushing)
  • For the Garlic Yogurt Dip:
  • 1 cup plain Greek yogurt (about 240g)
  • 1 clove garlic, minced or grated
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper and set aside.
  2. Grate the zucchini using a box grater on the large holes. You should have about 3 to 4 cups of grated zucchini.
  3. Place the grated zucchini in a colander set over a bowl or in the sink. Sprinkle with 1 teaspoon of kosher salt and toss to combine. Let it sit for 10 to 15 minutes to draw out moisture.
  4. Transfer the salted zucchini to a clean kitchen towel or several layers of cheesecloth. Gather the corners and twist tightly, squeezing out as much liquid as possible. You should get about 1/2 cup of liquid.
  5. In a large bowl, combine the squeezed zucchini, 1/2 cup all-purpose flour, 2 beaten eggs, 1/2 cup shredded Parmesan, 1/4 cup shredded mozzarella, 2 minced garlic cloves, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper. Stir until evenly combined. The mixture should hold together when pressed.
  6. Using your hands or a spoon, scoop about 2 tablespoons of the mixture and shape it into a patty about 2 inches wide and 1/2 inch thick. Place on the prepared baking sheet. Repeat with the remaining mixture to make about 12 to 14 fritters, leaving space between each.
  7. Lightly brush the tops and sides of each fritter with olive oil.
  8. Bake for 15 minutes on the middle rack, until the bottoms are golden brown and the edges are starting to crisp.
  9. Carefully flip each fritter using a thin spatula. Brush the other side with a little more olive oil if desired. Return to the oven and bake for another 10 to 12 minutes, until both sides are golden brown and crispy.
  10. While the fritters bake, make the dip: In a small bowl, combine 1 cup plain Greek yogurt, 1 minced garlic clove, 1 tablespoon fresh lemon juice, 1 tablespoon chopped fresh dill (or 1 teaspoon dried), and a pinch of salt and pepper. Stir until smooth. Taste and adjust seasoning.
  11. Remove the baking sheet from the oven and let the fritters cool on the pan for 2 to 3 minutes to set.
  12. Serve immediately with the garlic yogurt dip on the side.

Notes

Don’t skip salting the zucchini and squeezing out the moisture—this is the key to crispy fritters. For extra crispiness, ensure the oven is fully preheated and don’t overcrowd the baking sheet. Let the fritters rest for 2-3 minutes after baking to help them set. The dip can be made ahead and stored in the refrigerator for up to 5 days.

Nutrition

Keywords: zucchini fritters, baked zucchini fritters, crispy zucchini fritters, garlic yogurt dip, summer squash recipe, easy appetizer, vegetarian fritters

Find it online: https://spoonluma.com/crispy-baked-zucchini-fritters-easy-best-recipe-with-garlic-yogurt-dip/