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Crispy Lemon Ricotta Zucchini Fritters with Easy Herb Yogurt Dip

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These crispy lemon ricotta zucchini fritters are light, tender, and bursting with fresh lemon zest, paired perfectly with a bright and tangy herb yogurt dip. A quick and easy snack or appetizer that’s a crowd-pleaser for casual gatherings or weeknight dinners.

Ingredients

Scale
  • 2 medium zucchini (about 1 pound / 450 g), grated and squeezed dry
  • 1 cup whole milk ricotta cheese
  • 1 large egg, lightly beaten, room temperature
  • 1/4 cup all-purpose flour (or chickpea flour for gluten-free option)
  • 1/2 cup finely grated Parmesan cheese
  • Zest of 1 lemon
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (or substitute with basil or dill)
  • Olive oil, for frying
  • For the Herb Yogurt Dip:
  • 1 cup plain Greek yogurt (full-fat or dairy-free coconut yogurt for vegan)
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, minced
  • Salt and pepper, to taste

Instructions

  1. Grate the zucchini using a box grater or food processor. Wrap the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible (about 5 minutes).
  2. In a large bowl, combine the squeezed zucchini, ricotta cheese, beaten egg, flour, Parmesan, lemon zest, minced garlic, chopped parsley, salt, and pepper. Stir gently until evenly mixed.
  3. Heat about 2 tablespoons of olive oil in a nonstick or cast iron skillet over medium heat until shimmering but not smoking (about 3 minutes).
  4. Scoop about 2 tablespoons of batter per fritter and flatten into 2- to 3-inch rounds. Place them carefully in the hot oil, leaving space between each fritter.
  5. Fry for 3-4 minutes per side until golden brown and edges are set. Flip gently with a spatula. Fry in batches if needed to avoid overcrowding.
  6. Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (around 200°F / 93°C) if cooking in batches.
  7. While fritters cook, mix Greek yogurt, fresh dill, chives, lemon juice, minced garlic, salt, and pepper in a small bowl. Adjust seasoning and chill until serving.
  8. Serve fritters warm with a generous dollop of herb yogurt dip on the side. Garnish with extra lemon zest or chopped herbs if desired.

Notes

Squeezing out zucchini moisture is crucial for crispiness. Use medium heat to avoid burning or sogginess. Let batter rest 10 minutes if possible. If batter is too wet, add more flour. Keep fritters warm in a low oven and avoid overcrowding the pan. Fresh lemon zest is preferred for best flavor.

Nutrition

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

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