Oh my gosh, I’ve got to tell you about this Zucchini Fritter Stack with Yogurt Sauce I tried recently—it’s straight-up drool-worthy! The moment I took that first bite, I was hit with this perfect mix of crispy, savory zucchini pancakes layered with the coolest, creamiest yogurt dipping sauce drizzled all over. Seriously, the combination of those crispy zucchini cakes with the tangy herb yogurt sauce totally blew me away. It’s like the ultimate comfort food, but fresh and light enough to keep you coming back for more.
What made this Zucchini Fritter Stack with Yogurt Sauce unforgettable was how the vegetable fritters kept their crunch while staying tender inside. Plus, the herb yogurt sauce brought a punch of brightness that just lifted everything. I’ve always loved zucchini pancakes for their ease and flavor, but stacking them with herb yogurt sauce? Next-level deliciousness.
I actually spotted a version of these vegetable fritters on Zucchini Fritters (with Creamy Yogurt Sauce) – Sally’s Baking and was inspired. Since then, I’ve tweaked the recipe so it’s got the perfect balance of crispy edges with a soft center. I especially love how the yogurt sauce doubles as a dipping sauce or can be drizzled between layers of the fritter stack for that extra creamy, tangy kick.
If you’re craving something fresh but crave-worthy at the same time, this Zucchini Fritter Stack with Yogurt Sauce is where it’s at. Fellow foodies, you need this on your next meal plan—it’s satisfying, packed with veggie goodness, and a total crowd-pleaser. Promise, once you make these crispy zucchini cakes with the herb yogurt sauce, you’ll be hooked!
What You Need
Here’s your ingredient lineup to make this Zucchini Fritter Stack with Yogurt Sauce absolutely crave-worthy!
- 3 medium zucchinis (about 2 cups grated) — grab the freshest you can find for best flavor and texture
- 1 teaspoon salt — this helps draw moisture out of the zucchini, so your fritters get super crisp
- 1/2 cup all-purpose flour — swap in chickpea flour to make this zucchini pancake gluten-free and extra nutty
- 1 large egg — binds everything perfectly
- 1/4 cup grated Parmesan cheese — splurge on a good quality Parmesan for that deep, savory umami
- 1 small shallot, finely chopped — adds subtle sweetness to your vegetable fritters
- 1/4 cup fresh herbs (dill, parsley, or chives), finely chopped — I go heavy on this for that fresh herb yogurt sauce vibe
- 1/2 teaspoon baking powder — makes the fritters nice and fluffy inside
- Olive oil for frying — opt for extra virgin for that fruity finish
- 1 cup Greek yogurt — this is your base for the yogurt dipping sauce, so pick full-fat for creaminess
- 1 tablespoon lemon juice — brightens the herb yogurt sauce perfectly
- 1 garlic clove, minced — this little punch makes the sauce unforgettable
- Salt and pepper, to taste
Here’s a quick tip: after grating your zucchini, toss it with salt and let it sit in a colander for 10 minutes to squeeze out excess water. This tip keeps your Zucchini Fritter Stack with Yogurt Sauce from getting soggy and helps those fritters crisp up beautifully.
For the herb yogurt sauce, I like grabbing fresh herbs from my local farmer’s market to keep all those flavors vibrant and garden-fresh. If you want a shortcut, grab pre-minced garlic in a jar — it’s a game-changer for busy nights and keeps the flavors consistent.
For storage, if you buy zucchinis ahead of time, keep them wrapped in paper towels inside a plastic bag in the fridge. That trick keeps them fresh and ready to make your crispy zucchini cakes whenever that craving hits.
This ingredient mix takes your ordinary zucchini pancakes up a notch, making your Zucchini Fritter Stack with Yogurt Sauce pop with flavor and texture.
How to Make It
Get ready for the magic of making your own Zucchini Fritter Stack with Yogurt Sauce—it’s easier than you think, and the payoff is huge.
- Prep your zucchini: Grate the zucchinis using the large holes on your box grater. Toss with 1 teaspoon of salt, then let it rest in a colander for at least 10 minutes. This step is the secret behind those crispy zucchini pancakes that hold together perfectly.
- Squeeze out the moisture: After resting, wrap the zucchini in a clean kitchen towel and squeeze out as much liquid as you can. The dryer the zucchini, the crispier your vegetable fritters will be. Trust me on this.
- Combine dry ingredients: In a big bowl, mix together the flour, baking powder, grated Parmesan, and chopped shallot. This blend forms the base that gives your Zucchini Fritter Stack with Yogurt Sauce that satisfying texture and herby taste.
- Mix wet ingredients: Add the egg and fresh herbs into the bowl, then toss in the squeezed zucchini. Stir until evenly combined. Your batter should be thick enough to hold shape when scooped.
- Make the herb yogurt sauce: In a small bowl, mix the Greek yogurt, lemon juice, garlic, salt, and pepper to taste. This sauce brightens and cools every bite of the crispy zucchini cakes.
- Cook the fritters: Heat a skillet over medium heat and swirl in enough olive oil to coat the bottom. Drop spoonfuls of batter (about 2-3 tablespoons each) into the hot oil, flattening slightly with the back of a spoon. Fry for about 3-4 minutes per side or until golden and crispy. You’ll know your zucchini pancakes are ready when they have that beautiful warm golden crust and the kitchen fills with that irresistible aroma of frying herbs and Parmesan.
- Assemble your stack: Stack the crispy zucchini cakes, spoon a generous dollop of the herb yogurt sauce between each layer, and finish with an extra drizzle on top. This Zucchini Fritter Stack with Yogurt Sauce is all about that contrast of crispy and creamy, fresh and savory.
A pro tip here: Keep your cooked fritters warm on a baking sheet in a low oven as you finish the batch. That way, they stay crisp and ready for stacking.
This whole Zucchini Fritter Stack with Yogurt Sauce comes together in under 45 minutes, perfect for an easy weeknight treat or a lively weekend get-together. It’s like your kitchen gets a flavor party going while you cook!
If you dig these zucchini pancakes, don’t miss this recipe for Kohlrabi Fritters with Herb Yogurt Sauce | Kara Lydon — similar vibes but with a fun veggie twist you’ll love!
Serving This Up
Now the best part—enjoying your Zucchini Fritter Stack with Yogurt Sauce with style and great company. This dish feels like spring or summer on a plate with its bright herb yogurt sauce and those golden crispy zucchini cakes.
I love pairing this stack with a fresh salad made with arugula, cherry tomatoes, and a light vinaigrette. It balances the richness of the vegetable fritters nicely. Plus, a glass of chilled white wine or sparkling water with lemon makes the whole meal pop.
This dish shines at brunch, lunch, or even a casual dinner party. Imagine serving this Zucchini Fritter Stack with Yogurt Sauce—layered high, drizzled with sauce, garnished with a sprinkle of fresh herbs. It’s totally Instagram-worthy and guaranteed to get compliments.
Got leftovers? Turn those zucchini pancakes into mini veggie sliders or stack them inside warm pita pockets with extra yogurt dipping sauce and crunchy veggies. Leftover herb yogurt sauce is amazing dolloped on grilled chicken or fish too.
For seasonal flair, add corn kernels to your fritter batter in late summer or swap some zucchini for shredded carrots and parsnips. Another winner is to boost the herb yogurt sauce with a little chopped mint or basil in cooler months.
Serving this Zucchini Fritter Stack with Yogurt Sauce is always a hit—the mix of crispy, creamy, tangy, and fresh just keeps everyone coming back for more. Speaking of crowd-pleasers, if you love this, check out my recipe for Garlic Butter Beef Bites with Creamy Mashed Potatoes for another rich and luscious dish.
Your Questions Answered
Since I keep getting asked about this Zucchini Fritter Stack with Yogurt Sauce, I pulled together answers to some of the top foodie questions:
How do I make this Zucchini Fritter Stack with Yogurt Sauce extra flavorful?
Play up the herbs in both the fritters and the yogurt sauce—dill and chives add a fresh kick. Also, don’t skip the Parmesan! It’s low-key magic for that deep umami punch.Can I meal prep this Zucchini Fritter Stack with Yogurt Sauce?
Absolutely. Cook the zucchini pancakes ahead, keep them in an airtight container, and make the herb yogurt sauce separately. Reheat fritters in a skillet or toaster oven to keep them crisp.What’s the best way to reheat Zucchini Fritter Stack with Yogurt Sauce without losing quality?
Skip the microwave. Instead, reheat the zucchini pancakes on medium heat with a little oil to preserve their crunch. Reapply fresh herb yogurt sauce before serving.Can I swap the yogurt dipping sauce for something else?
The herb yogurt sauce makes this stack pop, but if needed, you can try a tzatziki or a lemon aioli. I love the balance the tangy yogurt sauce provides though—it’s a classic pairing for vegetable fritters.How do I get my zucchini pancakes extra crispy?
Salting and squeezing out moisture is key. Also, don’t overcrowd the pan while frying. Give each crispy zucchini cake room to develop a gorgeous golden crust.Is this dish vegetarian or vegan?
It’s vegetarian as is. For a vegan version, swap the egg for a flax egg and use a plant-based yogurt for the herb dipping sauce.Can I mix other vegetables into the fritters?
For sure! I have a fave recipe combining zucchini, kohlrabi, and carrots — all work well with that same herb yogurt sauce to keep the stack fresh and tangy. See Kohlrabi Fritters with Herb Yogurt Sauce | Kara Lydon for inspiration.
This Zucchini Fritter Stack with Yogurt Sauce is pretty forgiving and flexible. Just trust your taste buds and have fun!
For a twist on veggie fritters, you might also enjoy this Roasted Parsnip Soup with Thyme — comforting and rich, it’s a great complement to your crispy zucchini cakes.
Final Bites
This Zucchini Fritter Stack with Yogurt Sauce truly deserves a spot in your flavor rotation. It’s fresh, crispy, creamy, and packed with veggie goodness all at once. I love how easy it is to make and how endlessly customizable it feels.
My Foodie Tips:
Use fresh herbs liberally in both the fritter batter and yogurt sauce for bright, lively flavor.
Always squeeze zucchini well to keep the fritters crispy and non-soggy.
Don’t rush frying; golden, crispy zucchini pancakes are worth the patience.
For variations, try swapping up the cheese—feta adds saltiness, while a sharper cheddar delivers extra oomph. Another hit is mixing in corn or shifting the herbs seasonally (mint in summer, thyme in fall). My family loves the classic with dill and Parmesan the most.
I encourage you to customize this Zucchini Fritter Stack with Yogurt Sauce however you like—it’s a forgiving, creative dish perfect for any skill level. I can’t wait for you to make it, snap that perfect food pic, and savor every bite.
If you dig this, dive deeper into veggie fritters with Recipe For Zucchini Fritters – Coley Cooks, or for a heartier meal, try pairing your stack with a savory Steak with Peppercorn Sauce.
Get cooking and enjoy your irresistible Zucchini Fritter Stack with Yogurt Sauce! You won’t regret it.
Ready to wow your taste buds with the crispy zucchini cakes and herb yogurt sauce combo? I promise, this Zucchini Fritter Stack with Yogurt Sauce hits all the right notes—the crunch, the tang, the herbs. Try making it soon and tell me what you think!
Zucchini Fritter Stack with Yogurt Sauce
Crispy zucchini fritters layered with a creamy yogurt sauce create a light and flavorful stack perfect for a healthy appetizer or light meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Snack
- Method: Fried
- Cuisine: American
Ingredients
- 2 medium zucchinis, grated
- 1 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon fresh dill, chopped
- Fresh parsley, for garnish
Instructions
- Place grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes to draw out moisture.
- Using a clean kitchen towel, squeeze out excess water from the zucchini.
- In a bowl, mix zucchini with flour, Parmesan, egg, garlic, and black pepper until combined.
- Heat olive oil in a skillet over medium heat.
- Form mixture into small patties and fry for 3-4 minutes per side or until golden brown and crispy.
- In a small bowl, combine Greek yogurt, lemon juice, and dill to make the yogurt sauce.
- Stack fritters on a plate, adding a spoonful of yogurt sauce between each layer.
- Garnish with fresh parsley and serve warm.
Notes
For extra flavor, add a pinch of cayenne pepper to the batter or serve with a side of spicy tomato chutney.