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Crispy Lemon Ricotta Zucchini Fritters with Garlic Herb Yogurt Dip

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These crispy lemon ricotta zucchini fritters are an easy, addictive snack with a creamy, tangy garlic herb yogurt dip. Perfect for quick afternoons, light lunches, or casual get-togethers.

Ingredients

Scale
  • 2 medium zucchinis, grated and squeezed dry
  • 1 cup whole milk ricotta cheese
  • 1 large egg, room temperature
  • ½ cup all-purpose flour (or almond flour for gluten-free)
  • Zest of 1 medium lemon
  • 1 clove garlic, minced
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped chives
  • Salt and pepper to taste
  • Olive oil for frying (light olive oil or avocado oil recommended)
  • For the Garlic Herb Yogurt Dip:
  • ½ cup plain full-fat Greek yogurt
  • 1 small clove garlic, finely minced
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped dill
  • 1 teaspoon freshly squeezed lemon juice
  • Salt and pepper to taste

Instructions

  1. Grate the zucchinis using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or fine mesh strainer and squeeze firmly to remove as much moisture as possible (about 5 minutes).
  2. In a large bowl, combine ricotta cheese, egg, lemon zest, minced garlic, and chopped herbs. Stir gently until smooth and well incorporated (3 minutes).
  3. Add the squeezed zucchini to the ricotta mixture. Sprinkle the flour over the top, season with salt and pepper, and fold everything together with a spatula until the batter is thick but slightly loose (3-4 minutes).
  4. Heat 2 tablespoons of olive oil in a non-stick or cast iron skillet over medium heat. Test if the oil is ready by dropping a small dollop of batter; it should sizzle gently (2-3 minutes).
  5. Using a spoon or your hands, scoop about 2 tablespoons (30g) of batter per fritter and gently flatten into a round patty. Place them carefully in the hot oil without overcrowding the pan. Fry for about 3-4 minutes per side until golden brown and crispy, adjusting heat as needed (10-12 minutes).
  6. Transfer cooked fritters to a plate lined with paper towels to soak up excess oil. Keep warm in a low oven (about 200°F / 90°C) if frying in batches (2 minutes).
  7. While fritters cook, mix Greek yogurt, minced garlic, lemon juice, chopped herbs, salt, and pepper in a small bowl. Adjust seasoning to taste (5 minutes).
  8. Serve fritters immediately alongside the garlic herb yogurt dip. Garnish with extra lemon zest or herbs if desired.

Notes

Make sure to squeeze out as much moisture as possible from the zucchini to avoid soggy fritters. Fry in small batches to maintain oil temperature and crispiness. Use medium heat to prevent burning. For a gluten-free version, substitute all-purpose flour with almond flour. For vegan adaptation, use flax egg and vegan ricotta alternatives. Baking is an alternative cooking method: bake at 400°F for 15-20 minutes, flipping halfway through.

Nutrition

Keywords: zucchini fritters, lemon ricotta fritters, garlic herb yogurt dip, crispy fritters, easy snack, gluten-free fritters, vegetarian fritters

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