These golden vegetable fritters are crispy outside, tender inside, and served perfectly with a creamy yogurt dip. The recipe below is based on the ingredients visible in your photo. Nutrition is an estimate because exact quantities and oil absorption can vary.
 Ingredients
For the fritters:
- 3 medium zucchini, grated
- 1 medium carrot, finely grated
- ½ small onion, finely chopped
- 1 large egg
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley or dill
- 2 tbsp chopped green onion or chives
- ½ tsp garlic powder
- ½ tsp dried dill
- ½ tsp black pepper
- ½ tsp salt, plus extra for draining zucchini
- 2–3 tbsp olive oil for cooking
For the creamy dip:
- ½ cup plain Greek yogurt
- 1 tbsp lemon juice
- ½ tsp garlic powder
- 1 tbsp chopped dill
- Pinch of black pepper
- Small pinch of salt
 Instructions
- Grate the zucchini and sprinkle with about ½ tsp salt. Let it sit for 10–15 minutes.
- Place the zucchini in a clean kitchen towel and squeeze out as much liquid as possible. This is the most important step for crispy fritters.
- Add the zucchini, grated carrot, onion, egg, breadcrumbs, Parmesan, herbs and seasonings to a large bowl.
- Mix until everything is well combined. The mixture should hold together when pressed.
- Form the mixture into 12 small patties, about ½–¾ inch thick.
- Heat olive oil in a non-stick skillet over medium heat.
- Cook the fritters for about 3–4 minutes per side, until deeply golden and crisp. Similar zucchini-fritter recipes use this cooking approach.
- Transfer to a paper towel-lined plate or wire rack.
- Mix all dip ingredients together and serve alongside the hot fritters.
Oven/Air-Fryer Option
Oven: Bake at 425°F / 220°C for about 20–25 minutes, flipping halfway.
Air fryer: Cook at 375°F / 190°C for about 10–14 minutes, flipping halfway. Lightly spray the patties with oil for better browning.
 Estimated Nutrition
Per 1 fritter, assuming 12 fritters from the recipe:
- Calories: ~85–100 kcal
- Protein: ~4 g
- Carbohydrates: ~9–10 g
- Fat: ~4–5 g
- Fiber: ~1–2 g
- Sugar: ~1–2 g
For comparison, published zucchini-fritter recipes vary considerably depending on the amount of cheese, flour/breadcrumbs and cooking oil; one recipe reports 149 calories per serving, while another reports 247 calories per serving.
 Nutrition Benefits
- Zucchini: provides fiber and nutrients such as potassium.
- Carrot: adds beta-carotene and fiber.
- Egg: provides protein and helps bind the fritters.
- Greek yogurt: adds extra protein to the dip.
- Olive oil: provides unsaturated fat.
 Q&A
Q: Why are my fritters soggy?
A: The zucchini probably contains too much water. Squeeze the grated zucchini very thoroughly before mixing.
Q: Can I make them without breadcrumbs?
A: Yes. You can use oat flour, whole-wheat flour, or another suitable binder, although the texture will change.
Q: Can I freeze them?
A: Yes. Cool completely, freeze in a single layer, then transfer to a freezer bag. Reheat in an oven or air fryer for the best texture.
Q: Can I make them without Parmesan?
A: Yes. Simply omit it, or replace it with another hard grated cheese.
Q: Can I make them ahead of time?
A: Yes. Cook them, refrigerate in an airtight container, and reheat until hot and crisp.
Q: Are these vegetarian?
A: Yes, if you use vegetarian Parmesan/cheese.
Q: What should I serve with them?
A: Greek yogurt dip, tzatziki, garlic yogurt sauce, or a fresh salad are excellent choices.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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