These zucchini fritters are golden, crispy on the outside, and tender inside with a subtle cheesy flavor that makes them disappear fast. ♡
The trick is squeezing every drop of moisture from the grated zucchini so the fritters fry up crispy instead of soggy. Parmesan and garlic add savory depth, and a dollop of sour cream with fresh dill on top is the only dipping sauce you need.
Grab a couple of zucchini and heat up your skillet. Let’s make it together.
Ingredients
Zucchini Fritters
- 3 medium zucchini, grated (about 4 cups)
- 1 teaspoon salt (for draining)
- 2 eggs, beaten
- 1/3 cup all-purpose flour
- 1/3 cup grated parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil for frying
For serving:
- Sour cream
- Extra fresh dill
- Lemon wedges
How to Make Zucchini Fritters
- Drain. Grate the zucchini and toss with 1 teaspoon salt. Let it sit for 10 minutes, then squeeze out as much liquid as possible using a clean kitchen towel. Wring it hard. (This is the most important step.)
- Mix. In a bowl, combine the squeezed zucchini with eggs, flour, parmesan, garlic, dill, and pepper. Stir until just combined.
- Fry. Heat olive oil in a large skillet over medium heat. Drop heaping tablespoons of batter into the pan and flatten slightly. Cook 3 to 4 minutes per side until deeply golden and crispy.
- Serve. Transfer to a plate lined with paper towels. Serve warm with sour cream, fresh dill, and a squeeze of lemon.
Tips
- Squeeze the zucchini until no more water comes out. Soggy zucchini means soggy fritters.
- Don’t make the fritters too thick. Thinner fritters get crispier and cook more evenly.
- Use medium heat, not high. High heat burns the outside before the inside cooks through.
- Let each fritter cook undisturbed until the bottom is set before flipping. Patience pays off.
- These are best eaten right away. The crispiness fades as they cool.
Variations
- Add crumbled feta instead of parmesan for a Greek-style fritter.
- Mix in corn kernels for extra sweetness and color.
- Make them gluten-free with almond flour or chickpea flour.
- Add a pinch of cumin and serve with tzatziki instead of sour cream.
- Bake them at 400F for 20 minutes for a lighter version (not as crispy but still good).
FAQ
Can I make zucchini fritters ahead of time?
You can make the batter up to a day ahead and store in the fridge. Fry them fresh when ready to serve. Leftover fritters reheat best in a hot oven or air fryer to restore crispiness.
Why are my fritters falling apart?
Usually too much moisture in the zucchini or not enough flour. Make sure you squeeze the zucchini very dry. If the batter is still loose, add another tablespoon of flour.
Can I freeze zucchini fritters?
Yes. Freeze cooked fritters in a single layer, then transfer to a bag. Reheat from frozen in a 400F oven for 10 minutes or in an air fryer.
What size should the fritters be?
About 2 to 3 inches across and 1/2 inch thick. This size cooks through evenly and gets the best ratio of crispy outside to tender inside.
Zucchini Fritters
Golden, crispy zucchini fritters with parmesan and fresh dill, served with sour cream.
Ingredients
Method
- **Drain.** Salt grated zucchini, rest 10 min, squeeze very dry.
- **Mix.** Combine with eggs, flour, parmesan, garlic, dill.
- **Fry.** Cook in olive oil 3 to 4 minutes per side until golden.
- **Serve.** With sour cream, dill, and lemon wedges.
Notes
- Squeeze zucchini thoroughly.
- Use medium heat for even cooking.
- Best eaten immediately.
- Use medium heat for even cooking.
- Best eaten immediately.
