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.
Equipment
- box grater
- mixing bowls
- Baking Sheet
- parchment paper or nonstick spray
- spoon or scoop
- Oven
- cheesecloth or clean towel
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)
Instructions
- 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.
- In a large bowl, combine the zucchini with chopped onion, eggs, feta, breadcrumbs, flour, black pepper, garlic powder, and paprika. Mix well.
- Preheat the oven to 400°F (200°C) and lightly grease a baking sheet with olive oil.
- Scoop the mixture onto the baking sheet to form 8 fritters. Flatten slightly with the back of a spoon.
- Bake for 25 minutes, flipping halfway, until golden brown and crisp on the outside.
- Meanwhile, mix Greek yogurt with garlic, lemon juice, salt, and pepper to make the dip. Adjust seasoning to taste.
- 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.
