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-inspired vegetarian recipe, 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 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 "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

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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.