Gluten Free Zucchini Fritters with Greek Yogurt Dip
Some mornings call for something a little more exciting than toast. These gluten free zucchini fritters with Greek yogurt dip are exactly that kind of recipe. Golden on the outside, tender in the middle, and loaded with flavour from garlic, fresh herbs, and a touch of smoked paprika. They come together quickly, the dip takes about two minutes to stir together, and the whole plate looks like something you'd order at a fancy brunch spot.
What makes this version genuinely better for you than most fritter recipes out there is the flour swap. Instead of plain white flour or a generic gluten free blend, these use a combination of chickpea flour and tapioca starch. Chickpea flour brings serious protein and fibre to the table, while tapioca gives that light, slightly crisp edge without weighing things down. The zucchini itself is a nutritional gem: low in calories, high in potassium, and rich in vitamin C. Salting and squeezing it properly before mixing is the single most important step for getting a fritter that crisps up beautifully instead of turning steamy and soft.
The Greek yogurt dip is where a lot of recipes play it safe with just a squeeze of lemon and a pinch of salt. Here, the dip gets a proper flavour treatment. Full fat plain Greek yogurt forms the creamy base, bringing extra protein and gut-friendly probiotics. Fresh dill, a small clove of garlic, lemon zest, and a little cucumber stirred through give it a tzatziki-like quality without needing to make an entirely separate sauce. One serving of these fritters with the dip delivers around 18 grams of protein, which for a vegetable-forward breakfast is genuinely impressive. Pair them with a couple of poached eggs if you want to push that number even higher.
These fritters also reheat brilliantly, which makes them a solid choice for meal prepping your breakfasts at the start of the week. Cook a full batch, store them in an airtight container in the fridge, and reheat them in a dry skillet or air fryer for a few minutes to bring the crispiness back. The Greek yogurt dip keeps separately in a small jar for up to four days. On busy mornings, having a stack of these ready to go takes all the stress out of eating well. Kids tend to love them too, especially when served with a little extra dip on the side for dunking.
Ingredients
- 3 medium zucchini (approximately 600g total, coarsely grated)
- 1 tsp fine sea salt (for salting the zucchini)
- 3 cup chickpea flour (also called gram flour)
- 2 tbsp tapioca starch (also called tapioca flour)
- 2 large eggs (lightly beaten)
- 2 cloves garlic (minced)
- 3 tbsp fresh chives (finely chopped)
- 2 tbsp fresh flat leaf parsley (finely chopped)
- 1 tsp smoked paprika
- 1 tsp ground black pepper
- 2 tbsp extra virgin olive oil (for pan frying, plus more as needed)
- 1 cup full fat plain Greek yogurt (for the dip)
- 1 cup cucumber (finely grated and squeezed dry, for the dip)
- 1 small clove garlic (minced very finely, for the dip)
- 1 tbsp fresh dill (chopped, for the dip)
- 1 tsp lemon zest (for the dip)
- 1 tbsp fresh lemon juice (for the dip)
- 1 tsp fine sea salt (for seasoning the dip)
Instructions
- 1
Grate the zucchini using the coarse side of a box grater into a large colander. Sprinkle the teaspoon of salt over the grated zucchini and toss briefly to distribute. Leave to sit for 10 minutes so the salt draws out the moisture.
Do not skip this step. Excess water in the zucchini is the main reason fritters go soggy instead of crispy.
- 2
While the zucchini sits, make the Greek yogurt dip. Stir together the Greek yogurt, grated cucumber, minced garlic, fresh dill, lemon zest, lemon juice, and salt in a small bowl. Taste and adjust seasoning if needed. Cover and refrigerate until serving.
Make sure you squeeze the grated cucumber really well before adding it, otherwise the dip will turn watery.
- 3
Pick up the salted zucchini in your hands in batches and squeeze firmly over the sink to remove as much liquid as possible. Transfer the squeezed zucchini into a large mixing bowl.
You can also wrap the zucchini in a clean kitchen towel and twist tightly to extract even more liquid.
- 4
Add the beaten eggs, minced garlic, chives, parsley, smoked paprika, and black pepper to the bowl with the zucchini. Stir to combine.
- 5
Add the chickpea flour and tapioca starch to the bowl and mix until a thick, sticky batter forms. If the mixture looks too wet to hold a shape, add one extra tablespoon of chickpea flour and stir again.
The batter should be thick enough to scoop and hold a rough patty shape when pressed in your hand.
- 6
Heat one tablespoon of olive oil in a large non-stick skillet over medium heat. Once the oil is shimmering, scoop roughly 2 tablespoons of batter per fritter into the pan. Gently press each one into a flat round shape about 1cm thick. Cook 4 to 5 fritters at a time without crowding the pan.
Medium heat is key. Too high and the outside burns before the inside cooks through.
- 7
Cook each fritter for 3 to 4 minutes on the first side until a deep golden crust forms and the edges look set. Flip carefully with a thin spatula and cook for a further 2 to 3 minutes on the second side. Transfer to a wire rack or a plate lined with paper towel.
Resist the urge to press down on the fritters after flipping. Let them cook undisturbed for the best crust.
- 8
Repeat with the remaining batter, adding the second tablespoon of olive oil to the pan before the next batch. Serve the fritters warm alongside the chilled Greek yogurt dip, with extra lemon wedges and a sprinkle of fresh dill if you like.
Nutrition per serving
215kcal
Calories
18g
Protein
19g
Carbs
8g
Fat
4g
Fibre
5g
Sugar
370mg
Sodium
Pro Tips
- ✓
Squeezing the zucchini thoroughly is the single most important step for crispy fritters. Take your time here.
- ✓
Chickpea flour absorbs moisture as it sits, so if your batter seems slightly loose at first, give it 2 minutes before adding extra flour.
- ✓
A wire rack instead of paper towel helps keep the bottoms crispy by allowing steam to escape from all sides.
- ✓
Keep cooked fritters warm in an oven at 100 degrees Celsius while you finish the remaining batches.
- ✓
For extra crunch, a light spray of olive oil on top of each fritter just before flipping can help.
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The Greek yogurt dip tastes better after 20 minutes in the fridge, as the garlic flavour mellows and the herbs infuse the yogurt.
Frequently Asked Questions
Variations
- •
Feta and Sun-Dried Tomato Fritters
Fold 50g of crumbled feta cheese and 2 tablespoons of finely chopped sun-dried tomatoes into the batter before cooking. The salty, tangy feta pairs beautifully with the mild zucchini.
- •
Spicy Harissa Fritters
Stir one teaspoon of harissa paste into the fritter batter and swirl a little extra harissa through the Greek yogurt dip for a warming, North African-inspired version.
- •
Corn and Zucchini Fritters
Add half a cup of fresh or thawed frozen corn kernels to the batter for a natural sweetness and extra texture. Great for kids and anyone who finds pure zucchini fritters a little plain.
- •
Herb and Lemon Zest Fritters
Double the fresh herbs and add the zest of one full lemon to the batter for a bright, summery fritter that tastes especially good with the cool Greek yogurt dip.
Substitutions
- •Chickpea flour → Oat flour (certified gluten free) (Use the same quantity. Oat flour gives a slightly milder, nuttier flavour and a softer texture inside.)
- •Tapioca starch → Arrowroot powder or cornstarch (Both work as a 1:1 swap and provide the same light binding and crispness as tapioca.)
- •Fresh chives → Green onions or spring onions (Use the green parts only, sliced thin. The flavour is slightly stronger so you may want to reduce to 2 tablespoons.)
- •Full fat Greek yogurt → Coconut yogurt (Use an unsweetened, plain coconut yogurt for a dairy-free dip. The texture and tang will be slightly different but it still pairs well.)
- •Fresh dill → Fresh mint (Mint gives the dip a fresher, more cooling quality. Use the same quantity as the dill.)
🧊 Storage
Store leftover fritters in an airtight container in the fridge for up to 4 days. Store the Greek yogurt dip separately in a sealed jar for up to 4 days. Reheat fritters in a dry skillet or air fryer to restore crispiness. Do not microwave if you want them crispy.
📅 Make Ahead
The Greek yogurt dip can be made up to 2 days ahead and actually improves in flavour as it sits. The fritter batter can be prepped and kept covered in the fridge for up to 12 hours before cooking. You can also cook a full batch of fritters, refrigerate them, and reheat as needed throughout the week.
