Go Back
+ servings
Zucchini-Walnut Fritters with Creamy Garlic-Herb Sauce

Zucchini-Walnut Fritters with Creamy Garlic-Herb Sauce

Crispy Zucchini-Walnut Fritters filled with summer squash and warm spices, and served with creamy Garlic-Herb Sauce. The most delicious way to sneak in an extra serving of veggies, these fritters will become a summertime staple.
Course Appetizer or Main Course
Cuisine American
Diet Vegetarian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4
Calories 245kcal


  • Colander
  • Large skillet
  • Mixing bowls


Zucchini-Walnut Fritters

  • 1 1/2 lbs. zucchini, grated
  • 1 tsp. kosher salt, divided
  • 1 egg
  • 1/2 cup all-purpose flour (sub chickpea flour if making gluten free)
  • 3 Tbsp. very finely chopped walnuts (measured after chopping)
  • 2 tsp. baking powder
  • 3/4 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1/2 tsp. black pepper
  • Zest of 1 lemon (reserve juice for sauce)
  • 2 Tbsp. olive oil for cooking

Creamy Garlic-Herb Sauce

  • 1/3 cup plain whole-milk Greek yogurt
  • 2 Tbsp. mayonnaise (I use avocado oil mayo)
  • 1 Tbsp. chopped fresh chives or dill
  • 1 Tbsp. fresh lemon juice
  • 1 grated garlic clove
  • 1/4 tsp. each kosher salt and black pepper


  • Place shredded zucchini in a colander over a bowl, and mix with 1/2 tsp salt. Allow to drain for 15 minutes.
    Wrap zucchini in a clean kitchen towel, and squeeze over sink to extract as much moisture as possible. (The volume should shrink to about half the original.) Transfer zucchini to a large mixing bowl. 
  • Meanwhile, prepare Creamy Garlic-Herb Sauce by combining yogurt, mayonnaise, chives (or dill), lemon juice, garlic, salt, and pepper in a medium bowl; whisk to combine. Set aside until ready to use.
  • To the bowl with zucchini, add remainder of fritter ingredients (egg, flour, walnuts, baking powder, coriander, cumin, black pepper, lemon zest, and 1/4 tsp. salt); mix to well combine. 
  • Heat oil in a large skillet over medium-high heat. Once oil is shimmering, place heaping 2-Tbsp amounts of zucchini batter in pan, spacing several inches apart. Use the back side of a spatula to flatten fritters until they're about 1/4 inch thick.
    Fry until golden-brown on one side, about 2 minutes, then gently flip and fry again until golden on the other side. Transfer to a wire rack. Continue frying remaining batter, adding more oil to pan as needed. Sprinkle fritters with remaining 1/4 tsp. salt. Serve warm with Creamy Garlic-Herb Sauce. 


To Store: Place leftovers in an airtight container and refrigerate for 3 days. Store sauce separately for up to 5 days.
To Reheat: Fritters are best reheated in a skillet or the air fryer. To reheat in a skillet, add 1 to 2 tsp of oil to a nonstick skillet, and cook over medium heat until warmed through. Alternatively, reheat in the air fryer at 350ºF until warm. 


Serving: 4fritters plus 2 Tbsp. sauce | Calories: 245kcal | Carbohydrates: 18g | Protein: 7.5g | Fat: 16g | Saturated Fat: 2g | Sodium: 890mg | Fiber: 2.5g | Sugar: 3.5g