Zucchini Fritters with Pepper Jelly Yogurt Dip

Squeeze grated zucchini before mixing it into a small egg-and-flour batter, then pan-fry thin patties until cooked through. Pepper jelly belongs in the cool yogurt dip here, keeping the fritters savory and preventing sugary patches from burning in the skillet.

Jump to the recipe

Prep: 25 minutes. Cook: about 20 minutes. Yield: 12 small fritters, 4 servings.

Start with Grandma Jones' Jalapeño Pepper Jelly. Use a modest amount first; heat preference and perceived sweetness vary.

Ingredients

• 1 pound zucchini, coarsely grated
• 1/2 teaspoon fine salt for draining, plus a pinch for seasoning
• 1 large egg
• 1/3 cup all-purpose flour, plus 1 tablespoon if needed
• 1/4 cup grated Parmesan
• 2 tablespoons chopped scallions
• 1/4 teaspoon black pepper
• 3 tablespoons neutral cooking oil, divided
• 1/2 cup plain Greek yogurt
• 1 tablespoon Jalapeño Pepper Jelly
• 1 teaspoon lemon juice

Method

1. Toss grated zucchini with 1/2 teaspoon salt in a colander. Leave 10 minutes, then squeeze very firmly in a clean kitchen towel. Measure by the starting weight, not by packing extra wet zucchini into the batter.
2. Whisk the egg in a bowl. Stir in squeezed zucchini, flour, Parmesan, scallions, pepper and a small pinch of salt. The mixture should hold together when pressed into a patty; add the extra tablespoon flour only if it remains loose after squeezing.
3. Stir yogurt, pepper jelly and lemon juice in a separate bowl. Refrigerate the dip while cooking the fritters.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Form about 2 tablespoons mixture per fritter and flatten to 1/4 inch thick. Cook in batches without crowding for about 3–4 minutes per side, adding remaining oil as needed.
5. Check the center of a fritter reaches 160°F with a food thermometer and has no wet batter. If the surface browns before the middle cooks, lower the heat and continue cooking. Transfer to a rack or paper-towel-lined plate and repeat.
6. Serve hot with the chilled dip on the side. Never taste raw batter; it contains raw egg and flour.

Technique and troubleshooting

Squeezing is the critical step. Extra flour can absorb only so much water and may make the patties heavy. Keep them thin so the interior cooks before the surface darkens. Stir batter between batches if moisture collects. A rack keeps the underside from steaming while the next batch cooks.

Flavor choices and substitutions

Traditional Pepper Jelly gives the dip a Mild option; Jalapeño is Medium. Greek yogurt, egg, wheat flour and Parmesan introduce dairy, egg and wheat, so this is not automatically appropriate for vegan or gluten-free diners. Follow package labels rather than assuming a dietary claim.

Serving ideas

Serve as a vegetable side or small appetizer. For a cold vegetable option that needs no frying, try our cucumber salad. See the related recipe for its full quantities and method, or browse more cooking ideas.

Storage and reheating

Refrigerate fritters and yogurt dip in separate covered containers within 2 hours, or within 1 hour above 90°F. Keep at 40°F or below and use within 3–4 days. Reheat fritters to 165°F in an oven or skillet; keep the dip cold. Reheating may soften the crisp surface.

See FoodSafety.gov storage guidance for perishable leftovers. Keep raw batter or dough separate from ready-to-eat foods and wash utensils after handling raw eggs and flour.

Recipe notes

This is an editorially developed recipe and has not been kitchen-tested by the Jones family. Times are estimates; follow the texture and temperature checks above.

Choose your preferred heat level from the Grandma Jones' Pepper Jelly collection, then begin with the measured quantity above.