Zucchini and Summer Squash Fritters with Dill Yogurt Sauce

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Crisp golden fritters made from fresh zucchini and squash, served with a cool dill yogurt sauce for a delightful vegetarian appetizer or side. This American vegetarian recipe, ready in about 35 minutes, pairs zucchini, yellow squash, and 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 a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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 medium zucchini, grated
• 1 medium yellow squash, grated
• 1/2 cup all-purpose flour
• 1/4 cup fresh dill, finely chopped
• 2 tbsp chives, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs, beaten
• 3 tbsp olive oil
• 1/2 cup plain Greek yogurt
• 1 tsp lemon juice

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Instructions

1. Step 1: In a large bowl, combine 2 medium zucchinis, grated, 1 medium yellow squash, grated, 1/2 cup all-purpose flour, 1/4 cup fresh dill, 2 tbsp chives, 1/2 tsp salt, and 1/4 tsp black pepper. Add 2 large beaten eggs and mix until fully incorporated.
2. Step 2: Heat 3 tbsp olive oil in a non-stick skillet over medium heat. Drop mixture by 1/4-cup portions into skillet, flattening each into 1-inch thick patties. Cook for 3-4 minutes per side until golden brown and crispy, using a spatula to carefully flip.
3. Step 3: While fritters cook, whisk 1/2 cup plain Greek yogurt, 1 tsp lemon juice, and 1/4 tsp salt for the sauce. Serve hot fritters with dill yogurt sauce on the side.