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Crispy Zucchini Fritters with Lime Yogurt
If it’s zucchini season then this is the recipe for you! Zucchini fritters are the ideal recipe to use those garden fresh zucchini in abundance. The key to this is to remove the water, so although you may have a county-fair-winner-sized zucchini, these contain too much water, so try to stick with a solid, medium-sized zucchini.
We also use chickpea flour, also known as besan flour. For zucchini fritters or any fritter really (also used in pakoras!), this flour is not only gluten-free, but it has an amazing, natural tendency to get super crispy without absorbing much oil. You can purchase at any local health food store, Middle Eastern grocery store, or via this link here.
Feel free to double this delicious zucchini fritter recipe! They are best served fresh and hot, but they could be made ahead of time and reheating in a 400F oven, on a baking sheet lined with a cooling rack.
We served them with a super quick Lime Yogurt, but our homemade tzatziki would be amazing.
Why You’ll Love These Zucchini Fritters
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Crispy, never soggy : We show you the pro trick for removing water.
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Quick and easy : From start to plate in about 20 minutes.
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Gluten-free: Thanks to chickpea (besan) flour, no wheat needed.
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Better than restaurant appetizers! Fresher, cheaper, and really delicious because you made them!
- Prep Time: 10 Minutes
- Cook Time: 5 Minutes
- Total Time: 20 Minutes
- Yield: A dozen fritters
Ingredients
- 1 medium-large zucchini (avoid massive oversized ones with too much water, or avoid some of the insides!)
- Diamond Crystal Kosher Salt, as needed
- 1/3 cup chickpea flour (also known as Besan or Gram Flour)
- 1/4 tsp baking powder
- 1/2 tsp garam masala or curry powder
- 1/4 tsp black pepper
- 2 tbsp cold water (add more only if needed)
- 1 cup plain whole-milk yogurt
- Juice & zest of 1 lime
- Olive oil, as needed
Instructions
- Start with prepping the zucchini: grate or julienne the zucchini. Sprinkle lightly with salt and let it sit for 5 minutes to draw out excess water.
- Meanwhile, make the sauce: Stir together yogurt, lime juice, lime zest, and a pinch of salt. Refrigerate until ready. (For a cucumber twist, try this easy tzatziki sauce.)
- Make the batter: Squeeze as much water as possible from the zucchini. Toss with chickpea flour, baking powder, garam masala, black pepper, and just enough water to bind.
- Preheat a medium frying pan over medium heat (see tip below!).
- Add about 1/4 cup olive oil in a pan.
- Scoop up some of the batter with a large tablespoon. Use a second tablespoon to ‘slide’ the fritter batter into the hot oil.
- Fry 3 minutes on one side, then about 2 minutes on the other until golden brown.
- Place fritters on a paper towel or wire rack. Sprinkle with salt while hot and serve immediately with lime yogurt or tzatziki.
TIP: A non-stick pan will tend to ‘repel’ oil, forcing you to use more. If you have a stainless steel pan, cast-iron or aluminum pan, choose that instead.
Notes
Chef Tips for the Crispiest Zucchini Fritters
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Skip giant zucchinis: They’re watery and will make fritters soggy. Stick with medium-sized.
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Salt and squeeze: Removing water is the #1 key to crispy fritters.
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Use chickpea flour: Naturally gluten-free and creates a crunchy coating without absorbing excess oil.
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Preheat your frying pan BEFORE adding oil: Do this over medium heat. This gives you the perfect instant sizzle when you drop (and by drop we mean ‘gently slide’) the batter in the oil. If it doesn’t sizzle right away, your oil is not hot enough. Wait 30 seconds.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
We have taken many classes over several years, and they never disappoint! Kristie & team always have great pointers and tricks to learn in the video. We love the Japanese burgers, and they are always a hit with guests. That's the thing: you make the recipe at home, it doesn't take a long time, and the result is so good that you want to make it again and again. Just try one, you'll see. 🙂I had such a fantastic experience at the cooking class! My daughter and I had an amazing time — our Bao Buns and Crispy Chicken turned out delicious, and we learned so much throughout the session. It was a fun, inspiring, and rewarding evening. I can’t wait to come back for another class. Highly recommend!Our virtual cooking class experience was top notch! Well organized, wonderfully communicated, and entertaining! A delicious outcome which boosted our confidence to try more challenging recipes in the future. Highly recommend!I have taken a few classes in the past - always find the products delicious, and I enjoy the challenge of trying to keep up 🙂
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!I've taken several on-line cooking classes from The Culinary Studio and have really enjoyed each one. The recipes are delicious and the instructions are very well laid out. I always learn new cooking tips and skills.It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.My husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality mealsThe Culinary Studio is an wonderful online chef duo!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂 -
Drain on a cooling rack: Keeps the bottoms from steaming and softening
Substitutions for Zucchini Fritters
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Flour: Use all-purpose or rice flour if you don’t have chickpea flour (texture will vary).
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Seasoning: Swap garam masala for smoked paprika or cumin for a different flavor profile.
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Sauce: Yogurt-lime dip can be swapped for homemade tzatziki, sour cream, or even a spicy aioli.
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Make it vegan: Use a plant-based yogurt for the dip and a flax egg (1 tbsp flaxseed + 2.5 tbsp water) as binder if needed.
Serving Ideas
These fritters are perfect as:
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A light summer lunch with a green salad
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A quick appetizer for BBQs and parties (we love them with Cave Spring Riesling!)
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A vegetarian main course with grilled halloumi or a grain bowl
Final Thoughts
Once you master these crispy zucchini fritters, you’ll wonder why you ever paid restaurant prices for less-than-amazing appetizers. They’re fresh, flavourful, and ridiculously simple to make, especially when you follow our easy tips for perfect crunch.
Don’t forget: you can easily double the batch… they disappear fast!
