Summer Squash and Zucchini Fritters with Dill Yogurt

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy golden fritters made from fresh summer squash and zucchini, served with cool dill yogurt sauce for a delightful vegetarian meal. This american-inspired vegetarian ready in about 35 minutes pairs Zucchini, Yellow squash, All-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 20 min Cook: 15 min Serves 4 American cuisine 200 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 cups grated zucchini, 2 cups grated yellow squash, 1/4 cup all-purpose flour, 2 large eggs, 2 tbsp chopped fresh dill, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until the mixture holds together when pressed, about 2 minutes.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat until shimmering but not smoking, about 1 minute.
  3. Step 3: Form the mixture into 6 equal patties (about 3 inches wide) and place in the skillet without crowding. Cook for 3-4 minutes per side until golden brown and crisp, flipping carefully with a spatula.
  4. Step 4: In a small bowl, whisk 1/2 cup plain yogurt, 1 tbsp chopped fresh dill, 1 tsp lemon juice, and a pinch of salt until smooth and creamy, about 1 minute.
  5. Step 5: Serve fritters hot with a dollop of dill yogurt sauce, ensuring the sauce is cool and creamy for contrast to the warm fritters.

Frequently asked questions

How long does Summer Squash and Zucchini Fritters with Dill Yogurt take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Summer Squash and Zucchini Fritters with Dill Yogurt?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zucchini from drying out.

Can I substitute ingredients in Summer Squash and Zucchini Fritters with Dill Yogurt?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Summer Squash and Zucchini Fritters with Dill Yogurt for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Summer Squash and Zucchini Fritters with Dill Yogurt vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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