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Crispy Zucchini Fritters

Golden, pan-fried zucchini fritters with Parmesan, green onions, and a simple lemon yogurt dip.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Side Dish
Cuisine: American, Mediterranean-Inspired
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the zucchini fritters
  • 2 medium zucchini grated
  • 1 teaspoon kosher salt plus more to taste
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/3 cup Parmesan cheese grated
  • 2 green onions finely sliced
  • 1 clove garlic minced
  • 1/4 teaspoon black pepper
  • 2 to 3 tablespoons olive oil for pan-frying
For serving
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 teaspoon lemon juice
  • 1 pinch salt

Equipment

  • 1 box grater for grating zucchini
  • 1 colander for draining salted zucchini
  • 1 clean kitchen towel or paper towels, for squeezing zucchini dry
  • 1 mixing bowl medium
  • 1 Small bowl for dipping sauce
  • 1 Large skillet nonstick or cast iron
  • 1 spatula for flipping

Method
 

Prepare the zucchini and batter
  1. Grate the zucchini on the large holes of a box grater. Place it in a colander, toss with the salt, and let it sit for 10 minutes to draw out excess moisture.
  2. Transfer the zucchini to a clean kitchen towel or paper towels and squeeze very well until as much liquid as possible is removed.
  3. In a medium bowl, whisk the eggs. Add the squeezed zucchini, flour, Parmesan, green onions, garlic, and black pepper. Stir until evenly combined.
Make the dip
  1. In a small bowl, stir together the Greek yogurt or sour cream, lemon juice, and a pinch of salt. Set aside.
Cook the fritters
  1. Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat.
  2. Scoop about 2 tablespoons of batter per fritter into the pan and gently flatten each one with the back of a spoon.
  3. Cook for 3 to 4 minutes on the first side, until golden brown and set around the edges. Flip carefully and cook for another 3 to 4 minutes, adding more oil if needed, until both sides are crisp and browned.
  4. Transfer cooked fritters to a paper towel-lined plate or wire rack and repeat with the remaining batter.
  5. Serve warm with the dipping sauce on the side.

Notes

Squeeze the zucchini very thoroughly for the crispiest fritters. Keep the skillet at medium heat so the outside browns without burning. Reheat leftovers in a skillet or oven to bring back the crisp texture.