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Crispy Baked Zucchini Fritters with Creamy Yogurt Dip

Grated zucchini and Parmesan baked into golden, crispy fritters and served with a cool lemon-dill yogurt dip — a lighter, oven-baked take on a summer favorite that helps tame the zucchini glut.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Equipment

  • Baking sheet
  • Box grater
  • Mixing bowls

Ingredients
  

  • 2 medium zucchinis, grated
  • 1 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 2 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • Cooking spray or olive oil for baking
  • 1 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill, chopped (optional)

Instructions
 

  • Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Prepare the Zucchini: Grate the zucchinis and place them in a clean kitchen towel. Squeeze out excess moisture, then transfer to a mixing bowl.
  • Mix Ingredients: Add flour, Parmesan cheese, egg, green onions, garlic, oregano, pepper, and paprika to the zucchini. Mix until well combined.
  • Form Fritters: Using your hands, form small patties from the zucchini mixture and place them on the prepared baking sheet. Lightly spray or brush the tops with olive oil.
  • Bake: Bake in the preheated oven for 20-25 minutes or until golden brown and crispy, flipping halfway through.
  • Make the Yogurt Dip: In a small bowl, combine yogurt, lemon juice, and dill (if using). Mix well.
  • Serve: Enjoy the zucchini fritters warm with the creamy yogurt dip on the side.