Courgette Fritters with Yoghurt Dip Recipe

Courgette fritters with yoghurt dip are a Turkish meze made with grated courgette, carrot, fresh herbs and spring onion, pan-fried until crisp and served with a garlic yoghurt sauce. Golden outside, soft and herby inside.

The whole thing comes down to how much water is in the batter. Courgettes are full of moisture, and if you don’t deal with it before frying, the fritters spread out flat in the pan and never crisp up. If you grate on the coarse side, you can skip squeezing because the larger shreds hold their water better and release it during cooking. If you use the fine side of the grater, you must squeeze the courgette in a clean tea towel until no more liquid comes out. That single decision changes whether you get a crispy fritter or a soggy pancake.

I keep the heat low and the oil minimal. These aren’t deep-fried. A thin film of oil in a pan on low heat gives the outside time to form a crust while the inside cooks through. High heat browns the surface too fast and the centre stays raw and wet. Patience on the hob is what gets you fritters that are golden, firm, and cooked all the way through.

Courgette Fritters with Yoghurt Dip Ingredients

For the Fritters

• 1 large courgette, coarsely grated
• 1 carrot, coarsely grated
• Small handful of fresh dill, finely chopped
• Small handful of fresh parsley, finely chopped
• 2-3 spring onions, finely sliced
• 2 eggs
• 1/2 tsp black pepper
• 1 tsp salt
• 2 Turkish coffee cups plain flour (about 4-5 tbsp)
• Vegetable oil, for frying

For the Yoghurt Dip

• 4-5 tbsp strained yoghurt
• Small handful of fresh dill, finely chopped
• 1/2 tsp dried mint
• 1 clove garlic, crushed
• Salt, to taste

How To Make Courgette Fritters with Yoghurt Dip

1. Grate the vegetables: Coarsely grate the courgette and carrot. If you use the fine side of the grater, squeeze the courgette in a clean tea towel until no more liquid comes out. If grating on the coarse side, skip the squeezing.
2. Mix the batter: Put the grated courgette and carrot in a large bowl. Add the chopped dill, parsley, sliced spring onions, eggs, black pepper and salt. Stir everything together. Add the flour and mix until you get a thick, heavy batter that holds its shape on a spoon. If it looks too runny, add another tablespoon of flour.
3. Fry the fritters: Heat a thin layer of oil in a large frying pan over low heat. Drop heaped spoonfuls of batter into the pan and flatten slightly with the back of the spoon. Fry on low heat for 3-4 minutes on each side until deep golden and cooked through in the centre. Don’t crowd the pan. Work in batches.
4. Make the yoghurt dip: Mix the strained yoghurt, chopped dill, dried mint, crushed garlic and salt in a small bowl until smooth.
5. Serve: Drain the fritters on kitchen roll for a minute, then serve warm alongside the garlic yoghurt dip.

Recipe Tips

Keep the batter thick. If it runs off the spoon, the fritters will spread thin in the pan and won’t hold together. A batter that sits in a mound on the spoon is the right consistency. Add flour a tablespoon at a time if needed.

Fry on low heat with little oil. High heat burns the outside before the inside cooks. Low heat and a thin layer of oil give you an even golden crust with a soft, cooked centre. These take longer than you’d expect, but the result is worth it.

Grate coarsely if you want to skip squeezing. Coarse shreds hold their moisture and release it gradually during cooking. Fine shreds dump water into the batter and make it runny. If you’re short on time, coarse grating saves you a step.

Don’t flip too early. Wait until the underside is properly set and golden before turning. If the fritter feels soft or floppy when you lift the edge, give it another minute. Flipping too early breaks them apart.

What To Serve With Courgette Fritters

These work as a starter, a side dish, or a light lunch on their own with the yoghurt dip. Warm flatbread alongside makes it more filling.

As part of a bigger spread, they sit well next to grilled meats, a tomato salad, or other meze like hummus and roasted pepper dip. A squeeze of lemon over the top just before eating lifts the flavour.

How To Store Courgette Fritters

Fridge

Store in a sealed container in the fridge for up to 2 days. The fritters soften overnight but the flavour holds well. Keep the yoghurt dip in a separate container.

Reheat

Spread on a baking tray and reheat in the oven at 190°C (375°F/Gas Mark 5) for 6-8 minutes until crisp again. Microwaving makes them soft and limp. The oven is the only way to bring the crunch back.

Freeze

Freeze cooked and cooled fritters on a tray until solid, then stack in a freezer bag with greaseproof paper between layers. They keep for up to 1 month. Reheat from frozen in the oven at 190°C (375°F/Gas Mark 5) for 10-12 minutes. Do not freeze the yoghurt dip.

Courgette Fritters with Yoghurt Dip Nutrition Facts

Per serving (1 of 4, about 3-4 fritters): Calories: 175kcal, Protein: 8g, Fat: 8g, Carbohydrates: 18g, Sugar: 4g, Sodium: 580mg. Estimated. May vary based on ingredients and cooking methods.

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