Zucchini and Summer Squash Fritters with Dill Yogurt Sauce
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-inspired vegetarian (vegetarian) ready in about 35 minutes blends medium, grated zucchini, medium, grated yellow squash, all-purpose flour 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 280 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 medium, grated zucchini
- 1 medium, grated yellow squash
- 1/2 cup all-purpose flour
- 1/4 cup, finely chopped fresh dill
- 2 tbsp, finely chopped chives
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large, beaten eggs
- 3 tbsp olive oil
- 1/2 cup plain Greek yogurt
- 1 tsp lemon juice
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zucchini and Summer Squash Fritters with Dill Yogurt Sauce take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Zucchini and Summer Squash Fritters with Dill Yogurt Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Zucchini and Summer Squash Fritters with Dill Yogurt Sauce?
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 Zucchini and Summer Squash Fritters with Dill Yogurt Sauce 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 Zucchini and Summer Squash Fritters with Dill Yogurt Sauce 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.
What others are saying
- ★★★★★
This has become our go-to vegetarian dish. We make it weekly.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
