Zucchini Fritters With Mint Yoghurt

I love how these zucchini fritters are golden, crispy, and full of fresh flavor, with a cool mint yoghurt to balance them. They’re a light, quick dish perfect for lunch, brunch or a side.

Why You’ll Love This Recipe

I’m always looking for something tasty and relatively simple. What makes this recipe shine:

• The fritters are packed with zucchini moisture, parmesan, herbs — really fresh and savory

• They cook up fast on the stove; minimal fuss

• The mint yoghurt adds a refreshing contrast that lifts the whole dish

• They work great for leftovers or meal prepping

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 medium zucchini, coarsely grated

• 1 1/2 tbsp grated parmesan cheese

• 2 green onions, finely sliced

• 1/3 cup dried breadcrumbs

• 1/4 cup chopped fresh flat-leaf parsley leaves

• 1 egg, lightly beaten

• 2 tbsp olive oil

Mint Yoghurt

• 1/2 cup plain yoghurt

• 2 tbsp chopped fresh mint leaves

Directions

1. I squeeze excess moisture from the grated zucchini. Then I combine zucchini, parmesan, green onions, breadcrumbs, parsley, and beaten egg in a bowl. I season with salt and pepper.

2. I heat half the olive oil in a large frying pan over medium heat. I dollop about 2 heaped tablespoons of the zucchini mixture per fritter into the pan, flattening each with a spatula. I cook 2–3 minutes per side until golden brown and cooked through. I transfer fritters to a plate lined with paper towels. I repeat with remaining oil and mixture, making about 8 fritters.

3. For the mint yoghurt, I mix plain yoghurt with chopped mint in a small bowl. I serve the fritters hot with the mint yoghurt on the side.

Servings And Timing

• Prep time: 20 minutes

• Cook time: about 8 minutes

• Total yield: about 8 fritters

Variations

• I sometimes add a little garlic or garlic powder into the fritter mixture for extra depth

• I could swap parmesan for feta for a tangier flavor

• For a gluten-free version I use gluten-free breadcrumbs or almond meal

• If I want more crunch, I pan-fry in a mix of oil and a little butter

• I might stir in a pinch of cayenne or chili flakes if I want a bit of heat

Storage/Reheating

I store leftover fritters in an airtight container in the fridge. They keep well for 2–3 days. If I want to reheat them, I microwave on medium for 1–2 minutes or heat in a skillet until warmed through. The yoghurt I keep separate until serving.

FAQs

1. What Type Of Zucchini Is Best For Fritters?

I prefer medium zucchini because they’re tender and not overly watery. Also, grating them coarsely gives a nice texture in each fritter.

2. How Do I Prevent Fritters From Being Soggy?

I make sure to squeeze out as much moisture as possible from the grated zucchini. Using breadcrumbs helps absorb extra moisture. Cooking in a hot pan helps the fritters get crispy outside.

3. Can I Make This Recipe Vegetarian Or Vegan?

The recipe is already vegetarian. To make it vegan, I replace the egg with a flax or chia egg and use a plant-based yoghurt. I may also use vegan cheese or skip the parmesan and add nutritional yeast.

4. Can I Freeze The Fritters?

Yes. I let them cool completely, then freeze them spread out on a tray. Once frozen solid, I transfer them to freezer bags. Reheating in an oven or air fryer helps restore crispness.

5. What Else Can I Serve Them With?

I enjoy them with a fresh salad, roasted vegetables, or even grilled meats. The mint yoghurt also pairs well with lemon wedges or a bit of chilli sauce for extra flavor.

Conclusion

These zucchini fritters with mint yoghurt are one of my favorite go-to recipes when I want something light, tasty, and satisfying without spending hours in the kitchen. They come together quickly, and that cool mint yoghurt gives them just the right lift. I’ll definitely keep this in my rotation, especially when zucchini are in season.

Print