Zucchini & Cauliflower Fritters with Lemon-Dill Greek Yogurt Sauce

Zucchini & Cauliflower Fritters with Lemon-Dill Greek Yogurt Sauce. A Rustic Garden Favorite

As summer gardens move into the fall season, fritters are one of the most satisfying ways to bring the harvest to the table. These zucchini and cauliflower fritters celebrate simple ingredients at their peak; crisp edges, tender centers, and a balance of savory Parmesan and fresh basil that make each bite irresistibly tasty. Served with a cool, lemon-dill yogurt sauce, they’re light enough for brunch yet hearty enough for a farm fresh supper.

Ingredients for the Zucchini & Cauliflower Fritters with Lemon-Dill Greek Yogurt Sauce

Fritters:

• 3 medium zucchinis, grated and drained

• 3 cups finely chopped cauliflower (lightly steamed and patted dry)

• 4 medium eggs

• 1 cup all purpose flour

• 1 cup grated Parmesan cheese

• 4 tablespoons fresh basil, finely chopped

• 1 1/2 teaspoons garlic salt

• 2 teaspoons black pepper

• Olive oil, for frying

• Optional: 1 teaspoon lemon zest or ½ teaspoon crushed red pepper flakes for brightness

Lemon-Dill Greek Yogurt Sauce:

• 1 1/2 cups plain Greek yogurt (whole milk or 2%)

• Juice of 1 lemon (about 2 tablespoons)

• 1 teaspoon dried dill or 2 teaspoons fresh dill, finely chopped

• 3/4 teaspoon garlic salt (adjust to taste)

• 1/2 teaspoon black pepper

• 1-2 teaspoons olive oil

Instructions

1. Prepare the vegetables: Grate the zucchini and place it in a clean kitchen towel. Twist and squeeze to remove as much water as possible. Lightly steam the chopped cauliflower for 2–3 minutes, then drain and pat dry with paper towels to remove excess moisture.

2. Make the batter: In a large mixing bowl, combine the zucchini, cauliflower, eggs, Parmesan, basil, garlic salt, pepper, and flour. Stir until well mixed. The batter should be thick and cohesive; it should hold its shape when pressed together. If it feels too loose, add a tablespoon or two of extra flour.

3. Heat the oil: Warm a thin layer of olive oil in a large skillet over medium heat until shimmering.

4. Cook the fritters: Drop heaping spoonfuls of the batter into the skillet, flattening slightly with the back of a spoon. Fry for 3–4 minutes per side, or until deeply golden and crisp. Work in small batches, adding more oil as needed.

5. Drain and keep warm: Transfer cooked fritters to a wire rack or paper towel lined plate to drain. Keep warm in a low oven if preparing several batches.

6. Prepare the yogurt sauce: In a small bowl, whisk together the Greek yogurt, lemon juice, dill, garlic salt, pepper, and olive oil until smooth. Chill for at least 15–30 minutes to allow the flavors to develop.

7. Serve: Serve the fritters warm with generous spoonfuls of the lemon-dill yogurt sauce. Garnish with a sprinkle of basil, a touch of Parmesan, or a drizzle of olive oil if desired.

These fritters are a perfect bridge between rustic comfort and garden elegance. They pair beautifully with grilled chicken, a crisp salad, or even a chilled white wine. The lemon-dill yogurt sauce adds a refreshing balance to the fritters’ savory warmth, creating a dish that feels both wholesome and indulgent, the kind of meal that reminds you just how good simple food can be.

From the Kitchen at Fig Hollow Farm

In the rhythm of the seasons, there’s a quiet joy that comes from turning what’s fresh from the garden into something beautiful and nourishing. These fritters are a small celebration of that, a way to savor the simplicity of homegrown flavor and the comfort of cooking with intention. Whether served at a kitchen table or out on the porch with a glass of wine, they remind us that food made with care always tastes like home.

As always, happy cooking!

Jennifer