Crispy Zucchini Fritters with Basil-Lemon Yogurt 

• 2 medium zucchini, about 1½ lb (680 g) or 5–6 cups grated  
• 1 teaspoon kosher salt  
• 2 large eggs  
• ½ cup all-purpose flour  
• ⅓ cup panko breadcrumbs  
• ½ cup finely grated Parmesan cheese  
• 2 green onions, thinly sliced  
• 2 tablespoons fresh basil, finely chopped  
• 1 garlic clove, minced  
• ½ teaspoon baking powder  
• ¼ teaspoon freshly ground black pepper  
• 3 tablespoons canola oil or another neutral cooking oil, plus more as needed  

• ¾ cup plain Greek yogurt  
• 2 tablespoons fresh basil, finely chopped  
• 1 tablespoon fresh lemon juice  
• 1 teaspoon finely grated lemon zest  
• 1 small garlic clove, finely grated or minced  
• ¼ teaspoon salt  
• Freshly ground black pepper, to taste  

• Fresh basil leaves  
• Lemon wedges  
• Additional sliced green onions  

Thoroughly wash and dry the zucchini. Trim off the ends, then grate the zucchini using the large holes of a box grater or the grating attachment on a food processor. 

Place the grated zucchini in a colander and sprinkle it with the salt. Toss to combine and let it rest for 10 minutes. The salt will help draw out some of the zucchini’s excess moisture. 

Transfer the zucchini to the centre of a clean tea towel or several layers of cheesecloth. Gather the towel around the zucchini and squeeze firmly over the sink. Continue squeezing until you’ve removed as much liquid as possible. This step is important for creating crisp fritters. 

In a small bowl, combine the Greek yogurt, basil, lemon juice, lemon zest, garlic, salt, and pepper. 

Stir until smooth. Taste and adjust the lemon juice, salt, or pepper as desired. Cover and refrigerate while you prepare the fritters. 

Crack the eggs into a large mixing bowl and whisk lightly. 

Add the flour, panko breadcrumbs, Parmesan cheese, green onions, basil, garlic, baking powder, and black pepper. Stir until combined. 

Add the squeezed zucchini and fold everything together until the zucchini is evenly coated. The mixture should hold together when pressed with a spoon. If it appears very loose, add one additional tablespoon of flour or panko breadcrumbs. 

Heat 1 tablespoon of oil in a large frying pan over medium heat. 

Scoop approximately ¼ cup of the zucchini mixture into the pan for each fritter. Use the back of a spoon or spatula to gently flatten each portion into a round about ½ inch thick. Avoid overcrowding the pan. 

Cook for 3–4 minutes, or until the bottoms are deep golden brown. Flip carefully and cook for another 2–3 minutes, until the second side is golden and the centre is cooked through. 

Transfer the cooked fritters to a wire rack or a plate lined with paper towel. Repeat with the remaining mixture, adding more oil to the pan as needed. 

Serve the zucchini fritters warm with a generous spoonful of basil-lemon yogurt. Garnish with fresh basil, sliced green onions, and lemon wedges, if desired. 

• Squeeze thoroughly: Removing as much water as possible from the zucchini is the key to fritters that are crisp rather than soggy.  
• Keep them warm: Place cooked fritters on a wire rack set over a baking sheet in a 250°F (120°C) oven while you finish the remaining batches.  
• Try other garden herbs: Fresh dill, parsley, or chives can be used alongside or in place of the basil.  
• Use summer squash: Yellow summer squash can replace some or all of the zucchini.  
• Make them gluten-free: Use a cup-for-cup gluten-free flour blend and gluten-free panko breadcrumbs.  
• Add a little heat: Mix a pinch of red pepper flakes or a finely chopped jalapeño into the fritter batter.  

Store the cooked fritters and yogurt sauce in separate airtight containers in the refrigerator. For the best texture, reheat the fritters in a 400°F (200°C) oven for approximately 8–10 minutes, or until hot and crisp. 

Health Canada recommends refrigerating cooked leftovers promptly and using cooked dishes containing eggs or vegetables within 3–4 days.