Even if you’ve only grown one zucchini plant, you know that means that there’s no amount of zucchini recipes that will be enough to use up all your squash. That’s just the way it works. One plant = seemingly endless supply of zucchini. We’ll call it zucchini math. Whether I’m growing my own squash or not, fritters are one of my very favorite ways to get a zucchini fix. Like pancakes but MUCH more fun, these Zucchini Fritters are crisp around the edges with a tender interior that’s full of flavor. And it comes with a delicious creamy lemon-dill dip. I don’t know about you but I’m always happy about food that lends itself to dipping.

You don’t need a ton of ingredients to make fritters. In essence, you’re making a quick batter and folding the zucchini into but there are a couple of keys to success. One of those — the main one, really — is getting as much liquid as you can out of the zucchini. I like to do this by grating my zucchini and then placing it in a bowl, towel, or colander and sprinkling it with salt. If you let it sit like that for just ten minutes or so, the salt helps draw out some of the moisture, and then you can squeeze all of the excess liquid out. (Which I like to do by bundling it up in a clean towel.)

Then, you’re just mixing that zucchini with a couple of eggs, flour, and baking powder. That binds them together and fluffs things up a bit. They’re flavored with green onion, garlic, and salt and pepper. Pretty simple, but enough to make that zucchini shine without overpowering it.

Cooking them is simple too. Just heat up some oil in a skillet, plop a dollop of the batter in the hot oil, and then spread the batter out a bit with a fork or spatula. In about three minutes, it should be nice and golden-brown on the bottom so you can flip and brown the other side. You’ll want to work in batches so the fritters have plenty of room — if you crowd them they’ll steam instead of crisp up.

That’s it! Easy peasy. You could skip the sauce, I guess, but why on earth would you do a thing like that? I like to make mine first so it has time to chill and meld while I’m cooking the fritters. It’s just lemon, dill, and garlic stirred into some Greek yogurt and it’s delicious. If you’re anything like me, you’ll want to spoon it over everything. (Pro tip: It’s great with grilled chicken skewers too.)