Light Baked Zucchini Fritters with Dill & Garlic Kefir Dip
These golden, baked zucchini fritters are a light and healthy take on a classic Eastern European snack. Served with a tangy dill and garlic kefir dip, they're a perfect low-calorie treat packed with summer flavour.
- zucchini, coarsely grated 600g
- medium onion, finely chopped 1
- large eggs, lightly beaten 2
- whole wheat flour 100g
- Parmesan cheese, freshly grated 60g
- baking powder 1 tsp
- salt, plus more for drawing out water 1/2 tsp
- black pepper 1/4 tsp
- olive oil 1 tbsp
- plain kefir 250g
- fresh dill, chopped 2 tbsp
- clove garlic, minced 1
- lemon juice 1 tsp
- 1
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
- 2
Place the grated zucchini in a colander, sprinkle generously with salt, and let it stand for 10-15 minutes to draw out excess moisture.
- 3
Using your hands or a clean kitchen towel, squeeze as much liquid as you possibly can from the zucchini. This is the most important step for avoiding soggy fritters!
- 4
In a large bowl, combine the squeezed zucchini, finely chopped onion, lightly beaten eggs, whole wheat flour, grated Parmesan cheese, baking powder, 1/2 tsp salt, and black pepper. Mix until just combined; don't overwork it.
- 5
Scoop heaping tablespoons of the mixture and form into small, flattened patties. Arrange them on the prepared baking sheet, leaving a little space between each one.
- 6
Lightly brush the tops of the fritters with olive oil.
- 7
Bake for 20-25 minutes, flipping them halfway through, until they are golden brown and firm to the touch.
- 8
While the fritters are baking, prepare the dip. In a small bowl, stir together the plain kefir, chopped fresh dill, minced garlic, and lemon juice. Season with a pinch of salt to taste.
- 9
Serve the warm zucchini fritters immediately with the cool, tangy kefir dip on the side.
Every summer in Ukraine, our garden would explode with zucchini. They grew so fast you could almost watch them, and my mum had a dozen ways to use them up. Her zucchini oladky, shallow-fried in oil until the edges were lacy and crisp, were my absolute favourite. We’d eat them straight from the pan, dipped in a simple sour cream and dill sauce, with the windows open to let in the warm evening air.
Those fritters are a beautiful memory, but all that oil doesn’t quite fit with how I like to eat now. I wanted to capture that same comforting flavour without the heaviness. By baking them instead of frying, we get that lovely golden exterior and a tender inside, but with a fraction of the fat. The Parmesan adds a savoury depth that works so well with the mild zucchini, and using whole wheat flour gives them a bit more substance and fibre. It’s a simple switch that makes these a perfect guilt-free snack or light lunch.
The dip is non-negotiable for me. Kefir, with its signature tang and probiotic benefits, is a fantastic base. The combination of fresh dill and sharp garlic is classic for a reason, it’s bright, refreshing, and cuts through the richness of the fritters beautifully. The smell alone transports me right back to my mother’s kitchen. It’s proof that healthy eating isn’t about giving things up; it’s about finding smarter, lighter ways to enjoy the foods you love.
How to serve and store
I love these fritters best when they’re hot from the oven, with a generous dollop of the cool kefir dip. They make a wonderful afternoon snack or a light lunch alongside a simple tomato and cucumber salad. Sometimes I’ll even have a couple for breakfast with a poached egg on top.
They’re definitely best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. The trick to bringing them back to life is to avoid the microwave, which will make them soft. Instead, pop them back in a hot oven or an air fryer for 5-7 minutes until they crisp up again.
A few simple variations
Once you have the basic recipe down, it’s easy to play with the flavours. If you don’t have dill, fresh parsley or mint would be lovely in the dip. For the fritters themselves, you could add a pinch of smoked paprika or a little finely chopped chilli for a gentle heat. If you have other summer squash like yellow squash or pattypan, they can be grated and used in place of the zucchini, just be sure to squeeze them dry
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