Herbed Zucchini Fritters with Lemon Dill Yogurt

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy golden zucchini patties infused with fresh dill and garlic, served with a zesty lemon-dill yogurt dip for a perfect weeknight meal. This quick recipe (vegetarian, gluten-free), ready in about 30 minutes, pairs zucchini, eggs, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 International cuisine 280 cal/serving

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Ingredients

2 medium zucchini
2 large eggs
1/4 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 cup fresh dill
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/2 cup plain Greek yogurt
1 teaspoon lemon zest
1 tablespoon fresh dill
pinch salt

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Instructions

Step 1: Grate 2 medium zucchini using the large holes of a box grater, then squeeze firmly with a clean kitchen towel for 1 minute to remove excess moisture.
Step 2: In a large bowl, combine the squeezed zucchini, 2 large eggs, 1/4 cup all-purpose flour, 1/2 teaspoon garlic powder, 1/4 cup fresh dill, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; mix until evenly incorporated.
Step 3: Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat until shimmering and hot.
Step 4: Drop the mixture by 1/4-cup portions into the skillet, forming 4 patties, and press down gently to create 3/4-inch thick rounds. Cook for 4-5 minutes per side, until deeply golden and crispy.
Step 5: While fritters cook, whisk 1/2 cup plain Greek yogurt, 1 teaspoon lemon zest, 1 tablespoon fresh dill, and a pinch of salt in a small bowl until smooth and creamy.