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Baked zucchini fritters served with lemon-dill yogurt sauce on a white plate.
Laura

Baked Zucchini Fritters with Yogurt Dip

These crispy baked zucchini fritters are light, healthy, and packed with flavor, served with a refreshing garlic yogurt dip — perfect as an appetizer or side dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 fritters
Course: Appetizer, Side Dish
Cuisine: Mediterranean
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchinis, grated
  • 1 tsp salt
  • 1 medium onion, finely chopped
  • 2 eggs
  • 1/2 cup crumbled feta cheese
  • 1/3 cup breadcrumbs
  • 1/4 cup all-purpose flour
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1 tbsp olive oil (for greasing)
  • 1/2 cup Greek yogurt (for dip)
  • 1 clove garlic, minced (for dip)
  • 1 tbsp lemon juice (for dip)
  • to taste salt and pepper (for dip)

Equipment

  • box grater
  • mixing bowls
  • Baking Sheet
  • parchment paper or nonstick spray
  • spoon or scoop
  • Oven
  • cheesecloth or clean towel

Method
 

  1. Grate the zucchini and mix with salt. Let sit for 10 minutes, then squeeze out all excess moisture using a clean kitchen towel or cheesecloth.
  2. In a large bowl, combine the zucchini with chopped onion, eggs, feta, breadcrumbs, flour, black pepper, garlic powder, and paprika. Mix well.
  3. Preheat the oven to 400°F (200°C) and lightly grease a baking sheet with olive oil.
  4. Scoop the mixture onto the baking sheet to form 8 fritters. Flatten slightly with the back of a spoon.
  5. Bake for 25 minutes, flipping halfway, until golden brown and crisp on the outside.
  6. Meanwhile, mix Greek yogurt with garlic, lemon juice, salt, and pepper to make the dip. Adjust seasoning to taste.
  7. Serve fritters warm with the yogurt dip on the side.

Notes

For extra crispiness, place the fritters under the broiler for the last 2-3 minutes. You can also add chopped herbs like dill or parsley for extra flavor. Make sure to squeeze out as much moisture as possible from the zucchini to avoid soggy fritters.