Zucchini Fritters With Lemon Chive Yogurt Sauce


These zucchini fritters are baked in the oven and served with a refreshing yogurt dipping sauce.

Crisp on the outside and full of vegetable flavor, these fritters are great as an appetizer or side dish.


  • Time

    50 m

  • 4 servings

  • Cals


  • 2 medium zucchini
  • 1 egg, beaten
  • ½ cup breadcrumbs
  • 1 tsp Christopher Ranch Minced Garlic
  • Pinch dried basil
  • Pinch dried oregano
  • ½ tsp dried dill
  • 1 cup Zoi Plain Greek Yogurt
  • 1 tsp Christopher Ranch Minced Garlic
  • ¼ tsp dried dill
  • 1 tsp lemon zest
  • Juice from one lemon
  • Salt and pepper to taste


  • Preheat & Prep

    Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
  • Shred Zucchini

    Use a box grater to shred zucchini into a medium bowl. Sprinkle salt over the shredded zucchini. Let it sit for about 15 minutes to allow the zucchini to release its moisture. Wring out the shredded zucchini with cheesecloth or paper towels, expelling as much liquid as possible.
  • Mix Fritters

    Return the zucchini to the medium bowl. Add in the beaten egg, breadcrumbs, garlic, basil, oregano, dill, and black pepper. Mix well to combine.
  • Bake Fritters

    Using a ⅓ cup measuring cup, scoop the zucchini mixture onto the lined baking sheet, and flatten slightly with the back of the measuring cup. Continue with the remaining zucchini mixture, then place in a preheated oven. Bake for roughly 20 minutes, then flip the zucchini fritters and bake for 15 more minutes.
  • Make the Sauce

    Meanwhile, in a small bowl, whisk together the yogurt, garlic, dill, zest, salt and pepper.. Whisk in a tablespoon of water or milk to thin it out, if desired.
  • Enjoy

    Remove the baking sheet from the oven and let the fritters cool for 5 minutes before serving. Serve fritters warm with yogurt sauce for dipping or drizzling.

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