Go Back

Easy Zucchini Fritters Recipe- Quick & Delicious Bites

Crispy on the outside and tender inside, these easy zucchini fritters are quick to make and served with a simple yogurt-chive dipping sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American, Mediterranean-Inspired
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For the zucchini fritters
  • 2 medium zucchini grated
  • 1 teaspoon salt divided
  • 2 large eggs lightly beaten
  • 1/2 cup all-purpose flour
  • 1/3 cup Parmesan cheese grated
  • 2 cloves garlic minced
  • 1/4 teaspoon black pepper
  • 2 tablespoons chives or parsley chopped
  • 2 to 3 tablespoons olive oil for pan-frying
For the simple dipping sauce
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 tablespoon chives chopped
  • 1 teaspoon lemon juice
  • 1 pinch salt

Equipment

  • 1 box grater for grating zucchini
  • 1 colander or bowl, for salting zucchini
  • 1 clean kitchen towel for squeezing out moisture
  • 1 mixing bowl medium size
  • 1 large nonstick skillet for pan-frying
  • 1 spatula for flipping fritters

Method
 

Prepare the zucchini and sauce
  1. Grate the zucchini using the large holes of a box grater. Place it in a colander or bowl, sprinkle with 1/2 teaspoon of the salt, and let it sit for 10 minutes to draw out moisture.
  2. Stir together the yogurt or sour cream, chopped chives, lemon juice, and a pinch of salt. Refrigerate the dipping sauce until ready to serve.
  3. Transfer the zucchini to a clean kitchen towel or paper towels and squeeze out as much liquid as possible.
Mix and cook the fritters
  1. In a medium bowl, combine the squeezed zucchini, eggs, flour, Parmesan, garlic, black pepper, remaining 1/2 teaspoon salt, and chopped chives or parsley. Mix until evenly incorporated.
  2. Heat 1 to 2 tablespoons of olive oil in a large nonstick skillet over medium heat.
  3. Scoop heaping tablespoons of the zucchini mixture into the skillet and gently flatten them into small rounds.
  4. Cook in batches for 3 to 4 minutes per side, until golden brown and crisp around the edges. Add more oil between batches if needed.
  5. Transfer the cooked fritters to a lightly lined plate or wire rack and let them rest briefly.
  6. Serve warm with the chilled dipping sauce and extra chives or herbs, if desired.

Notes

For the crispiest fritters, squeeze the zucchini very well before mixing. Cook over medium heat so the centers cook through without burning the outside. Reheat leftovers in a skillet or oven for the best texture.