Parmesan-Crusted Zucchini Fritters with Dill Yogurt Dip

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Golden zucchini fritters with a crispy Parmesan crust, served with a cool dill yogurt dip for a satisfying low-carb snack. This american-inspired keto (low-carb, vegetarian) ready in about 37 minutes blends zucchini, Parmesan cheese, eggs into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 2 cups zucchini
• 1/2 cup Parmesan cheese
• 2 eggs
• 1/4 cup all-purpose flour
• 1/4 cup plain Greek yogurt
• 2 tbsp fresh dill
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Grate 2 cups zucchini and squeeze out excess moisture using a clean kitchen towel. In a bowl, combine grated zucchini, 1/2 cup grated Parmesan, 2 eggs, 1/4 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
2. Step 2: Form mixture into 6 equal patties. Heat 2 tablespoons olive oil in a skillet over medium heat until shimmering.
3. Step 3: Fry patties for 3-4 minutes per side until golden brown and crisp, turning gently with a spatula.
4. Step 4: While fritters cook, whisk 1/4 cup plain Greek yogurt with 2 tablespoons fresh dill and 1/4 teaspoon salt to make the dip.
5. Step 5: Serve fritters hot with yogurt dip on the side, garnished with extra dill.