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Crispy Zucchini Fritters with Lime Yogurt

Zucchini Fritters
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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

Ingredients

Units Scale
  • 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

  1. 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.
  2. 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.)
  3. 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. 
  4. Preheat a medium frying pan over medium heat (see tip below!).   
  5. Add about 1/4 cup olive oil in a pan.
  6. Scoop up some of the batter with a large tablespoon.   Use a second tablespoon to ‘slide’ the fritter batter into the hot oil. 
  7. Fry 3 minutes on one side, then about 2 minutes on the other until golden brown.
  8. 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

  • Skip giant zucchinis: They’re watery and will make fritters soggy. Stick with medium-sized.

  • Salt and squeeze: Removing water is the #1 key to crispy fritters.

  • Use chickpea flour: Naturally gluten-free and creates a crunchy coating without absorbing excess oil.

  • 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.  

  • Drain on a cooling rack: Keeps the bottoms from steaming and softening

Substitutions for Zucchini Fritters 

  • Flour: Use all-purpose or rice flour if you don’t have chickpea flour (texture will vary).

  • Seasoning: Swap garam masala for smoked paprika or cumin for a different flavor profile.

  • Sauce: Yogurt-lime dip can be swapped for homemade tzatziki, sour cream, or even a spicy aioli.

  • 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:

  • A light summer lunch with a green salad

  • A quick appetizer for BBQs and parties (we love them with Cave Spring Riesling!) 

  • 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!

 

Find it online: https://blog.theculinarystudio.ca/recipes/crispy-zucchini-fritters/