Crispy Cornmeal Zucchini Fritters with Garlic Herb Dip

These zucchini fritters have a delightful cornmeal-based texture and are served with a bright, tangy dill yogurt sauce for dipping.

Summer often brings an abundance of zucchini. Even if you buy them at the store rather than from a backyard garden, zucchini are versatile and delicious—perfect for turning into fritters. This recipe stands out by using cornmeal instead of flour, producing fritters with a crisp exterior and pleasant, slightly gritty texture that complements the tender zucchini inside.

The fritters are paired with a simple dill yogurt sauce that adds freshness and acidity, making them a great appetizer, snack, or light side. Two optional additions—red pepper flakes and a touch of honey—add a subtle kick and a hint of sweetness that balance the flavors beautifully.

Making Cornmeal Zucchini Fritters

Grate two medium zucchini using the large holes of a box grater. Place the grated zucchini in a clean dish towel and squeeze firmly to remove as much moisture as possible—this step is essential so the fritters hold together and crisp up in the pan.

Heat two tablespoons of olive oil in a cast-iron or heavy skillet over medium-high heat until hot but not smoking.

In a large bowl, combine the drained zucchini with one large egg, 1/3 cup cornmeal, 1 tablespoon honey (optional), 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon ground mustard, and 1/4 teaspoon crushed red pepper (optional). Stir until the mixture is evenly combined and the cornmeal has had a minute to absorb some moisture.

Use a cookie scoop or spoon to drop portions of the batter into the hot skillet, pressing each mound gently into a patty. Work in batches to avoid overcrowding. Cook for 2–3 minutes on the first side until golden brown and crisp, then flip and cook 2–3 minutes more until both sides are browned and crisp. Transfer cooked fritters to a paper towel-lined plate to drain any excess oil.

While the fritters finish, make the dill yogurt sauce. In a medium bowl, whisk together 1 cup plain Greek yogurt, the juice of half a lemon, 1 teaspoon fresh dill, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder until smooth and well combined.

Serve the fritters warm with the dill yogurt sauce on the side for dipping.

A Few Notes for Perfect Cornmeal Zucchini Fritters

• Drain the grated zucchini thoroughly. Excess water prevents the fritters from binding and becoming crisp.
• Preheat the skillet and oil properly. A hot pan helps the fritters develop a golden, non-soggy crust.
• Flip only after the bottom is well browned. Ideally flip once to preserve the fritter’s structure and encourage even browning.
• Honey and red pepper flakes are optional but recommended if you like a hint of sweet heat—try adding them to just a few fritters first if you’re unsure.

Recipe