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Crispy Zucchini Fritters

Crispy zucchini fritters with a tender center and a deep golden crust, made by salting and squeezing out zucchini moisture before pan-frying. Served with a cool dill-garlic sour cream dip for bright flavor in every bite.
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Prep Time 20 minutes
Cook Time 10 minutes
to draw out moisture 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Lunch, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Fritters
  • 3 zucchini medium; shredded
  • 1 tsp salt for drawing out moisture
  • 2 eggs large
  • 0.5 cup sharp cheddar cheese shredded
  • 0.25 cup all-purpose flour
  • 3 green onions thinly sliced
  • 2 clove garlic minced
  • 2 tbsp fresh dill chopped (or parsley)
  • 0.5 tsp black pepper
  • 0.25 tsp paprika
  • 2 tbsp olive oil for frying; plus more as needed
Dipping Sauce
  • 0.5 cup sour cream or Greek yogurt
  • 1 tbsp fresh dill chopped
  • 1 clove garlic minced
  • 1 tsp lemon juice
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Prep the zucchini
  1. Shred the zucchini using a box grater and place it into a large bowl. Sprinkle with 1 tsp salt, toss to coat, and let sit for 10 minutes to release moisture.
  2. Line a clean bowl with a kitchen towel or several layers of paper towels and squeeze the shredded zucchini firmly to remove as much liquid as possible. Transfer the squeezed zucchini to a clean bowl.
Make the fritter batter
  1. Add the eggs, shredded cheddar cheese, flour, green onions, minced garlic, chopped dill, black pepper, and paprika to the zucchini. Mix until a thick, sticky batter forms.
Pan-fry the fritters
  1. Heat 2 tbsp olive oil in a large non-stick or cast iron skillet over medium-high heat until shimmering. Keep the oil hot before adding each batch.
  2. Scoop heaping tablespoons of batter into the hot pan, then gently press each mound into a flat round about 1/2 inch thick. Do not crowd the pan, and add more olive oil between batches as needed.
  3. Fry for 3–4 minutes on the first side without moving until the edges are golden and the bottoms release easily. Flip and cook another 2–3 minutes until deep golden brown and cooked through.
  4. Transfer the cooked fritters to a paper-towel-lined plate to drain excess oil. Repeat frying until all batter is used.
Mix the dipping sauce and serve
  1. Whisk together the sour cream, fresh dill, minced garlic, lemon juice, salt, and black pepper until smooth and seasoned to taste. Refrigerate until ready to serve.
  2. Serve the fritters hot and crispy with the cool dill-garlic dipping sauce. Garnish with extra fresh dill and a few green onion slices.

Notes

Key pro tip: squeezing the salted zucchini firmly is what creates the crisp exterior—don’t rush or skip this step. Store leftover fritters in the refrigerator for 3–4 days in an airtight container; reheat in a skillet to help re-crisp. Freeze? Yes—freeze cooked fritters for up to 2 months and reheat from frozen in a hot skillet or oven. For a lighter option, swap sour cream with Greek yogurt and keep the same seasoning.