Crispy Baked Zucchini Fritters with Tzatziki

Imperial May 20, 2026May 20, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings, about 12 fritters
Prep Time: 25 minutes
Cook Time: 22 minutes
Total Time: 47 minutes

Quick Ingredients

For the fritters: 1 1/2 pounds zucchini, 1 teaspoon fine sea salt, 2 large eggs, 4 ounces crumbled feta, 3/4 cup panko breadcrumbs, 1/4 cup all-purpose flour, 3 scallions, 2 garlic cloves, 2 tablespoons chopped dill, 2 tablespoons chopped parsley, 1 teaspoon lemon zest, 1/2 teaspoon baking powder, 1/2 teaspoon black pepper, 2 tablespoons olive oil.
For the tzatziki: 1 cup plain Greek yogurt, 1/2 cup grated cucumber, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 tablespoon chopped dill, 1 small garlic clove, 1/4 teaspoon fine sea salt, 1/8 teaspoon black pepper.

Do This

1. Heat the oven to 425°F and place a heavy rimmed baking sheet inside to preheat.
2. Grate zucchini, toss with 1 teaspoon salt, rest 10 minutes, then squeeze very dry in a towel.
3. Stir together yogurt, squeezed cucumber, lemon juice, olive oil, dill, garlic, salt, and pepper for the tzatziki; chill.
4. Mix squeezed zucchini with eggs, feta, panko, flour, scallions, garlic, herbs, lemon zest, baking powder, and black pepper.
5. Brush the hot sheet pan with 1 tablespoon olive oil. Scoop 12 fritters, flatten to 1/2-inch thick, and brush tops with the remaining 1 tablespoon oil.
6. Bake 12 minutes, flip, then bake 8 to 10 minutes more, until deeply golden and crisp at the edges.
7. Serve hot with chilled tzatziki, extra dill, and lemon wedges.

Why You’ll Love This Recipe

Crispy without deep-frying: A hot sheet pan and a little olive oil help the fritters brown beautifully in the oven.
Fresh, herby flavor: Dill, parsley, scallions, lemon zest, and feta make every bite bright and savory.
Great use for zucchini: This recipe turns everyday shredded zucchini into a golden, satisfying appetizer or light meal.
Cool, creamy contrast: The cucumber-yogurt tzatziki balances the warm, salty fritters perfectly.

Grocery List

Produce: 1 1/2 pounds zucchini, 1 small cucumber, 3 scallions, 3 garlic cloves, 1 lemon, fresh dill, fresh parsley, optional lemon wedges for serving.
Dairy: 4 ounces feta cheese, 1 cup plain Greek yogurt, 2 large eggs.
Pantry: Panko breadcrumbs, all-purpose flour, baking powder, fine sea salt, black pepper, olive oil.

Full Ingredients

For the Crispy Baked Zucchini Fritters

1 1/2 pounds zucchini, about 4 medium, trimmed
1 teaspoon fine sea salt, for drawing moisture from the zucchini
2 large eggs, lightly beaten
4 ounces feta cheese, crumbled, about 1 cup
3/4 cup panko breadcrumbs
1/4 cup all-purpose flour
3 scallions, thinly sliced
2 garlic cloves, finely grated or minced
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh parsley
1 teaspoon finely grated lemon zest
1/2 teaspoon baking powder
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided, for the baking sheet and tops of the fritters

For the Cool Cucumber-Yogurt Tzatziki

1 cup plain Greek yogurt, preferably whole milk or 2%
1/2 cup grated cucumber, squeezed dry, from about 1/2 medium cucumber
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon finely chopped fresh dill
1 small garlic clove, finely grated or minced
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper

For Serving

Extra chopped fresh dill, to taste
Lemon wedges, 1 to 2 wedges per serving
Optional: a small drizzle of olive oil over the tzatziki

Crispy Baked Zucchini Fritters with Tzatziki – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and preheat the pan

Arrange a rack in the center of the oven and heat to 425°F. Place a heavy rimmed baking sheet in the oven while it preheats. Starting with a hot baking sheet helps the bottoms of the fritters set quickly and become crisp instead of soft.

Step 2: Shred and salt the zucchini

Grate the zucchini on the large holes of a box grater or with the shredding disk of a food processor. Transfer the shredded zucchini to a colander set over the sink or a bowl. Sprinkle with 1 teaspoon fine sea salt, toss well, and let stand for 10 minutes. The salt will pull out excess water, which is the key to fritters that hold together and brown properly.

Step 3: Squeeze the zucchini very dry

Transfer the salted zucchini to the center of a clean kitchen towel, thin dish towel, or several layers of cheesecloth. Gather the towel tightly and squeeze over the sink until you remove as much liquid as possible. You should squeeze out about 1/2 to 3/4 cup liquid. The zucchini should feel compact and damp, not wet. This step makes the biggest difference in the final texture.

Step 4: Make the tzatziki

In a medium bowl, stir together 1 cup Greek yogurt, 1/2 cup grated squeezed cucumber, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 tablespoon chopped dill, 1 small grated garlic clove, 1/4 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Taste and adjust with a little more lemon juice or dill if you like it brighter. Cover and refrigerate while you make the fritters so the flavors can mingle.

Step 5: Mix the fritter batter

In a large bowl, combine the squeezed zucchini, lightly beaten eggs, crumbled feta, panko breadcrumbs, all-purpose flour, scallions, garlic, dill, parsley, lemon zest, baking powder, and black pepper. Stir until the mixture is evenly combined. It should be moist but scoopable and should hold together when pressed. If it seems very loose, let it sit for 5 minutes so the breadcrumbs can absorb moisture, then add 1 additional tablespoon panko if needed.

Step 6: Shape the fritters on the hot pan

Carefully remove the hot baking sheet from the oven and set it on a heat-safe surface. Brush it with 1 tablespoon olive oil. Scoop the zucchini mixture into 12 portions, using about 3 tablespoons mixture per fritter. Place them on the hot baking sheet with a little space between each one, then gently flatten each portion into a patty about 1/2 inch thick and 2 1/2 to 3 inches wide. Brush the tops with the remaining 1 tablespoon olive oil.

Step 7: Bake until golden and crisp

Bake the fritters at 425°F for 12 minutes. Carefully flip each fritter with a thin spatula, then bake for another 8 to 10 minutes, until the edges are browned, the centers are set, and the surfaces are golden and lightly crisp. For extra browning, broil for 1 to 2 minutes at the end, watching closely so the feta and edges do not burn.

Step 8: Serve with tzatziki

Let the fritters rest on the baking sheet for 3 minutes so they firm up slightly. Serve warm with chilled tzatziki, extra chopped dill, and lemon wedges. The fritters are best when the edges are crisp and the centers are tender, salty, and herb-filled.

Pro Tips

Squeeze harder than you think you need to: Watery zucchini is the main reason fritters turn soft or fall apart.
Use a hot baking sheet: Preheating the pan gives the fritters a quick sear effect in the oven.
Do not make them too thick: Keep the patties about 1/2 inch thick so the centers cook through before the outside over-browns.
Let the batter rest if needed: A 5-minute rest helps the panko and flour hydrate, making the mixture easier to shape.
Serve right away: These are crispiest fresh from the oven, especially with cold tzatziki on the side rather than spooned over too early.

Variations

Pan-fried version: Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the fritters in batches for 3 to 4 minutes per side, until golden and crisp. Add more oil as needed between batches.
Gluten-free version: Replace the panko with 3/4 cup gluten-free panko and replace the flour with 1/4 cup chickpea flour or a 1:1 gluten-free flour blend.
Extra herby version: Add 1 tablespoon chopped fresh mint to the fritter mixture and 1 teaspoon chopped mint to the tzatziki for a brighter, Greek-inspired flavor.

Storage & Make-Ahead

Store leftover fritters and tzatziki separately in airtight containers in the refrigerator. The fritters keep well for 3 days, and the tzatziki keeps for 2 days. Reheat fritters on a baking sheet in a 375°F oven or toaster oven for 8 to 10 minutes, flipping once, until hot and re-crisped. Avoid microwaving if you want crispy edges. To make ahead, shred, salt, and squeeze the zucchini up to 24 hours in advance; refrigerate it in a covered container lined with a paper towel. You can also mix the tzatziki up to 1 day ahead. For the best texture, mix and bake the fritter batter just before serving.

Nutrition (per serving)