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Crispy Cheesy Zucchini Fritters Recipe Easy Homemade with Tzatziki Dip

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These crispy cheesy zucchini fritters are quick, easy, and packed with flavor, featuring a melty cheese blend and a refreshing homemade tzatziki dip. Perfect for snacks, light meals, or sides.

Ingredients

Scale
  • 3 medium zucchinis (about 600g / 1.3 lbs), shredded and well-drained
  • 1 cup (about 100g) shredded mozzarella cheese
  • ½ cup (about 75g) crumbled feta cheese
  • 2 large eggs, at room temperature
  • ⅓ cup (40g) all-purpose flour (can substitute almond flour for gluten-free)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh dill or parsley, chopped (optional)
  • Salt and pepper, to taste
  • 3–4 tablespoons olive oil for frying
  • For the Tzatziki Dip:
  • 1 cup (240g) Greek yogurt (full fat recommended)
  • ½ cucumber, finely grated and squeezed to remove excess water
  • 1 garlic clove, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • Salt and pepper, to taste

Instructions

  1. Shred 3 medium zucchinis using a box grater or food processor. Transfer to a fine mesh sieve or clean kitchen towel and press or squeeze firmly to remove as much liquid as possible. (10 minutes)
  2. In a large bowl, combine the drained zucchini, 1 cup shredded mozzarella, ½ cup crumbled feta, 2 minced garlic cloves, and 2 tablespoons fresh chopped dill or parsley. Add 2 large eggs and ⅓ cup all-purpose flour. Season with salt and pepper to taste. Stir gently but thoroughly until evenly combined. The mixture should hold together when pressed. (5 minutes)
  3. Heat 3-4 tablespoons olive oil over medium heat in a non-stick or cast iron skillet until shimmering but not smoking. (3 minutes)
  4. Using a tablespoon or your hands, scoop out portions of the batter and gently flatten into patties about 2-3 inches wide. Cook in batches without overcrowding the pan. (5 minutes)
  5. Fry each side for about 3-4 minutes until golden brown and crispy. Flip carefully with a spatula to avoid breaking. Adjust heat and oil as needed. (15-20 minutes)
  6. Transfer cooked fritters to a plate lined with paper towels to soak up excess oil. (2 minutes)
  7. While fritters cook, combine 1 cup Greek yogurt, ½ grated cucumber (squeezed dry), 1 minced garlic clove, 1 tablespoon lemon juice, and 1 tablespoon chopped dill in a small bowl. Season with salt and pepper. Chill until ready to serve. (10 minutes)
  8. Serve fritters warm alongside the tzatziki dip. Garnish with extra herbs if desired.

Notes

Drain zucchini thoroughly to avoid soggy fritters. Use a mix of mozzarella and feta for best flavor and texture. Do not overcrowd the pan to ensure crispiness. Flip fritters gently to prevent breaking. Leftovers reheat best in a skillet or toaster oven to maintain crispness. For gluten-free, substitute flour with almond or oat flour. For vegan, use flax egg and dairy-free cheese and yogurt alternatives. Baking option available at 400°F for 20-25 minutes, flipping halfway.

Nutrition

Keywords: zucchini fritters, cheesy fritters, zucchini pancakes, tzatziki dip, easy snack, vegetarian, quick recipe

Find it online: https://sparklechew.com/crispy-cheesy-zucchini-fritters-recipe-easy-homemade-with-tzatziki-dip/