Zucchini Herb Fritters with Yogurt Herb Sauce
I’m putting a superfood spin on crispy fritters—say hello to my Garden Fritters! This recipe is near and dear to me because it was inspired by my love for using fresh, seasonal ingredients from the garden.
I wanted to create something that’s both nutritious and satisfying, and landed on these fritters that are loaded with veggies, herbs, and whole grains. The star of the show? Zucchinis— grated into a whopping 8 cups, bringing tons of vitamins, fiber, and texture. I sprinkle in a medley of aromatic herbs (I love a combo of dill, parsley, and cilantro, but chives or scallions work too) for that burst of garden-fresh flavor. (In truth, you can use whatever aromatic herbs are growing in your garden or look appealing at the grocery store.)
FYI if you have a bounty of fresh herbs, more than enough for this recipe, make my Herb Broth Bombs to ensure none go to waste. And if you don’t have access to fresh herbs, use this guide to swap fresh for dried: 1 tablespoon fresh minced herbs = 1 teaspoon dried herbs.
To bind the fritters together, I use a mix of whole wheat flour, a whole egg, and egg whites, ground flaxseeds (optional, but totally worth it for nutritional boost!). The onion and garlic powder give it that savory depth we all crave in a fritter and I keep it heart-healthy by using avocado oil to crisp them up. The result is a fritter that’s golden, crispy, and bursting with flavor—they’re perfect for brunch, as a side at dinner, or even as a savory snack.
And let’s not forget the sauce! To complement the fritters, I whip up a simple yet irresistible yogurt herb sauce. It’s the perfect creamy, tangy topping that balances the savory fritters beautifully. I like to use Greek yogurt as the base for extra protein and a thick, luscious texture. From there, I add a handful of finely chopped herbs and a squeeze of fresh lemon juice to brighten it up. This sauce is light, refreshing, and the ideal pairing for these crispy fritters. Trust me, you’ll want to dollop it over everything! But if you love ranch, my Ranch Dressing would be absolutely delish with these fritters.
Did you add a twist to the recipe? Drop your fritter feedback below!
Have more zucchinis? Make my Zucchini walnut Muffins or Zucchini Parm Crisps!
Zucchini Herb Fritters with Yogurt Herb Sauce
Ingredients
For the Pancakes
- 4 medium zucchinis, about 2 pounds or 8 cups grated
- ¾ teaspoon kosher salt, divided, plus more for serving
- ¼ cup finely chopped herbs of choice, I like dill, parsley and/or cilantro; chives and scallions work, too.
- 1 large egg, lightly beaten
- 2 large egg whites, lightly beaten
- 3 teaspoons onion powder
- 1 teaspoon garlic powder
- ¾ cup whole wheat flour*
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon baking powder
- 1 tablespoon ground flaxseeds, optional
- 1 to 2 tablespoons avocado oil
For the Yogurt-Herb Sauce
- ¾ cup low-fat Greek yogurt, thicker brands work best
- ¼ cup finely chopped herbs, like dill, parsley or cilantro
- 1 to 2 teaspoons sriracha or any hot sauce of choice, omit if you don’t like heat
- 2 tablespoons lemon juice
- ⅛ teaspoon kosher salt
- Freshly ground pepper, to taste
Instructions
- Preheat oven to 350°. Line a baking sheet with parchment paper or mist with oil spray and set aside.
To make the Pancakes:
- Remove the ends of the zucchinis and grate on the large hole of a box or cheese grater (no need to remove their skins). Alternatively, you can use a shredding blade on a food processor.
- Add zucchini shreds to a large bowl with ½ teaspoon kosher salt and give it a good stir. Set aside for 10 minutes, as this will help to draw out some of the water.
- Wrap the zucchini in a clean towel, cheesecloth or layered batch of paper towels and squeeze out all the excess liquid.
- Add the drained zucchini pieces back into the original large bowl with ¼ teaspoon remaining salt, herbs, egg, egg whites, onion powder, garlic powder, flour, pepper, baking powder, and optional flaxseed. Mix well by mashing all the ingredients together until the batter is well-combined
- In a large skillet, heat about 1½ teaspoons of oil over medium heat. Working in batches, drop ¼ cup mixture per pancake into the heated pan and slightly press down with a spatula to spread it out. Be sure to not overcrowd the pan.
- Cook the pancakes about 3 to 4 minutes on the first side (lightly sprinkle kosher salt over the tops before flipping), then flip and cook for an additional 2 to 3 minutes. Add additional oil to the pan between batches.
- Place the finished pancakes on the prepared baking sheet and bake in the oven for 8 to 10 minutes until heated through and the centers are firm. Serve with Yogurt-Herb Sauce (recipe below) or with an optional squeeze of lemon juice.
To make the Yogurt-Herb Sauce:
- In a small bowl, mix all ingredients together until well incorporated. Serve a dollop on each pancake or on the side.
