Crispy Zucchini Carrot Fritters with Lemon Dill Yogurt

Name: Crispy Zucchini Carrot Fritters with Lemon Dill Yogurt
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: European
Ingredients: 2 Medium Zucchini; 2 Medium Carrots; 1 1/4 teaspoons Kosher Salt; 3/4 cup Plain Greek Yogurt; 1 teaspoon Lemon Zest; 1 tablespoon Fresh Lemon Juice; 3 tablespoons Fresh Dill, Finely Chopped; 3 Scallions, Thinly Sliced; 1 clove Garlic, Finely Grated; 2 Large Eggs; 1/2 cup All-Purpose Flour; 1/2 cup Panko Breadcrumbs; 1/2 teaspoon Ground Cumin; 1/4 teaspoon Black Pepper; 1/4 cup Olive Oil; 4 Lemon Wedges

Alessandno Ferri

Published: July 28, 2026

Categories: Lunches, Vegetable Sides, Vegetables, Vegetarian

Tags: Vegetarian, Lunch, Skillet, Carrot, Zucchini, Yogurt Sauce, Vegetable Fritters

Zucchini Carrot Fritters

Golden zucchini and carrot fritters with crisp edges, a tender center, and a cool lemon-dill yogurt sauce. Salting and squeezing the vegetables keeps the batter light and the fritters beautifully browned.

Prep Time:25 minCook Time:20 minTotal Time:45 minServings:4Difficulty:Easy

These zucchini carrot fritters turn everyday vegetables into a crisp, satisfying skillet meal. Carrot brings gentle sweetness and structure, while zucchini keeps the centers tender. Scallions, garlic, and dill give the batter a fresh savory character without overpowering the vegetables.

Removing excess water is the key step. Salt the grated vegetables briefly, then squeeze them firmly in a clean towel until they feel light and almost fluffy. A drier mixture needs less flour, browns more evenly, and holds together without becoming dense.

Cook the fritters in a thin layer of oil over medium heat, allowing the first side to form a deep golden crust before turning. Keep each fritter modest in size so the center cooks through while the exterior stays crisp. A rack preserves that texture better than stacking them on a plate.

The lemon-dill yogurt adds coolness and acidity to every bite. Serve the fritters as a light lunch with a leafy salad, tuck them into warm flatbread, or make smaller rounds for an appetizer. Leftovers re-crisp well in a hot skillet or oven.

Nutrition (per serving)

Calories:315 kcal

Protein:12 g

Carbs:29 g

Fat:18 g

Directions

1

Coarsely grate the zucchini and carrots into a large colander. Toss with 1 teaspoon of the salt and let the vegetables drain for 10 minutes.
2

Meanwhile, stir the yogurt, lemon zest, lemon juice, 1 tablespoon of the dill, and the remaining 1/4 teaspoon salt in a small bowl. Refrigerate the sauce until serving.
3

Transfer the grated vegetables to the center of a clean kitchen towel. Gather the towel tightly and squeeze over the sink until no more liquid drips out.
4

Place the squeezed vegetables in a large bowl. Add the scallions, garlic, eggs, flour, panko, cumin, black pepper, and remaining 2 tablespoons dill, then stir until evenly combined.
5

Heat 2 tablespoons of the olive oil in a large skillet over medium heat. When the oil shimmers, portion four scant 1/4-cup mounds of batter into the pan and flatten each to about 1/2 inch thick.
6

Cook the fritters without moving them until the bottoms are deep golden brown, 3 to 4 minutes. Turn carefully and cook the second side until browned and the centers feel firm, 2 to 3 minutes.
7

Transfer the cooked fritters to a wire rack. Add the remaining oil as needed and cook the remaining batter in batches, allowing the skillet to regain heat between batches.
8

Arrange the hot fritters on a platter and spoon a little lemon-dill yogurt alongside. Serve immediately with the remaining sauce and lemon wedges.

Ingredients

Medium Zucchini:2
Medium Carrots:2
Kosher Salt:1 1/4 teaspoons
Plain Greek Yogurt:3/4 cup
Lemon Zest:1 teaspoon
Fresh Lemon Juice:1 tablespoon
Fresh Dill, Finely Chopped:3 tablespoons
Scallions, Thinly Sliced:3
Garlic, Finely Grated:1 clove
Large Eggs:2
All-Purpose Flour:1/2 cup
Panko Breadcrumbs:1/2 cup
Ground Cumin:1/2 teaspoon
Black Pepper:1/4 teaspoon
Olive Oil:1/4 cup
Lemon Wedges:4

Tips & Notes

Squeeze the vegetables in two batches if your towel is small; removing as much liquid as possible makes the fritters crisper.
Keep finished fritters on a wire rack in a 250°F oven while the remaining batches cook.
Reheat leftovers on a lightly oiled sheet pan at 425°F for 8 to 10 minutes.