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Crispy Lemon Ricotta Zucchini Fritters with Easy Homemade Herb Yogurt Dip

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These crispy lemon ricotta zucchini fritters are light, tangy, and perfect for a quick appetizer or light meal. Paired with a fresh herb yogurt dip, they offer a delightful balance of textures and flavors.

Ingredients

Scale
  • 3 medium zucchinis, grated (about 3 cups)
  • 1 cup whole-milk ricotta cheese
  • 2 large eggs, room temperature
  • Zest of 1 lemon
  • 1 clove garlic, minced
  • 2 tbsp chopped parsley
  • 1 tbsp chopped dill
  • ½ cup all-purpose flour (or almond flour for gluten-free)
  • ¼ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Olive oil for frying

Instructions

  1. Grate the zucchinis using a box grater or food processor. Transfer grated zucchini to a clean kitchen towel and squeeze out as much moisture as possible (about 5 minutes).
  2. In a large bowl, combine the squeezed zucchini with ricotta, eggs, lemon zest, minced garlic, chopped parsley and dill, flour, and grated Parmesan. Season with salt and pepper. Stir gently until just combined; the batter should be thick but scoopable (5 minutes).
  3. Heat 2-3 tablespoons olive oil in a non-stick skillet or cast iron pan over medium heat. Test by dropping a small dollop of batter; it should sizzle immediately.
  4. Using a ¼ cup measuring scoop or spoon, drop dollops of batter into the pan, flattening slightly with the back of the spoon. Cook for about 3–4 minutes per side, or until golden brown and crispy on edges. Flip carefully to avoid breaking (each batch takes roughly 6–8 minutes).
  5. Transfer cooked fritters to a plate lined with paper towels to absorb excess oil. Keep warm in a low oven (around 200°F / 95°C) if making multiple batches.
  6. Prepare the herb yogurt dip by mixing Greek yogurt with minced garlic, chopped herbs, lemon juice, salt, and pepper. Adjust seasoning to taste (5 minutes).
  7. Serve fritters warm on a platter with a bowl of herb yogurt dip. Garnish with extra herbs and a lemon wedge if desired.

Notes

Squeeze out zucchini moisture thoroughly to avoid soggy fritters. Use medium heat to prevent burning or greasy fritters. If batter is too wet, add more flour; if too dry, add a splash of milk or an extra egg yolk. Cook in batches without overcrowding the pan to maintain oil temperature. Leftovers can be reheated in a 350°F oven for 8–10 minutes to restore crispiness.

Nutrition

Keywords: zucchini fritters, ricotta fritters, lemon zucchini, herb yogurt dip, easy appetizer, vegetarian, gluten-free option

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