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+ servings
cornmeal zucchini fritters

Cornmeal Zucchini Fritters

These fritters have a wonderful texture from the cornmeal and are served with a fresh, tangy dill yogurt sauce for dipping.
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Appetizer
Cuisine American
Servings 8 fritters


  • 2 medium zucchini grated
  • 2 tbsp olive oil
  • 1 large egg
  • cup cornmeal
  • 1 tbsp honey
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground mustard
  • ¼ tsp crushed red pepper

Dill Yogurt Sauce

  • 1 cup plain Greek yogurt
  • Juice of half a lemon
  • 1 tsp fresh dill
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder


  • Grate two rinsed medium zucchini with the large holes of a box grater.
  • Squeeze the excess moisture from the grated zucchini by wrapping it in a clean dish towel and gently pressing the extra liquid out.
  • Heat two tablespoons of olive oil in a cast iron skillet over medium high heat.
  • Transfer zucchini to a large bowl and add egg, cornmeal, honey salt, pepper, garlic powder, mustard powder and red pepper flakes. Stir with a wooden spoon to incorporate all ingredients.
  • Use a cookie scoop or a spoon to transfer fritter batter to heated skillet. Allow fritters to cook 2-3 minutes until golden brown and crispy on the bottom. Flip and cook an additional 2-3 minutes until browned and crispy on the other side.
  • Transfer cooked fritters to paper towel lined plate to drain excess oil.
  • In a medium bowl, combine yogurt, lemon juice, salt, pepper, garlic powder and dill. Using a fork or small whisk, stir until all ingredients are incorporated.
  • Serve fritters warm with yogurt dill sauce on the side for dipping.
Keyword fritters, yogurt dill sauce, zucchini, zucchini fritters
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