Go Back

Zucchini Fritters

Zucchini fritters made with a quick squeeze-and-pan-fry method for crispy golden zucchini fritters and lacy caramelized edges. Grated zucchini is salted, moisture is removed, and the patties are served hot with a cool herb-flecked sour cream dipping sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
sweating + chilling 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Fritters
  • 3 zucchini, grated about 3 cups
  • 1 tsp salt for sweating
  • 2 eggs, beaten
  • 0.33 cup all-purpose flour
  • 0.33 cup parmesan cheese, grated
  • 2 clove garlic, minced
  • 2 green onions, finely sliced
  • 0.25 tsp black pepper
  • 0.25 tsp garlic powder
  • 3 tbsp olive oil or butter for frying
Dipping Sauce
  • 0.5 cup sour cream
  • 2 tbsp fresh chives
  • 1 tbsp lemon juice
  • salt to taste
  • black pepper to taste

Equipment

  • 1 sheet pan
  • 1 Cast iron skillet

Method
 

Prep zucchini
  1. Grate the zucchini and toss it with salt, then let it sit for 10 minutes to draw out moisture; you should see some liquid starting to pool around the shreds.
  2. Squeeze the salted zucchini using a clean kitchen towel until as much moisture as possible is removed; the zucchini should feel drier and clump together slightly.
Make fritter batter
  1. In a bowl, mix the squeezed zucchini with the beaten eggs, flour, parmesan, garlic, green onions, black pepper, and garlic powder until combined; the mixture should hold together when pressed.
Make dipping sauce
  1. Stir together the sour cream, fresh chives, lemon juice, salt, and black pepper, then refrigerate; the sauce should look thick with flecks of herbs.
Pan-fry fritters
  1. Heat the olive oil (or butter) in a large skillet over medium-high heat until shimmering; a drop of batter should sizzle immediately.
  2. Scoop 2-tablespoon portions of batter into the skillet and flatten lightly, then cook 3–4 minutes per side until deeply golden and crispy; flip when the edges look set and lacy.
  3. Cook in batches without crowding the pan and drain the fritters on paper towels; keep them from steaming so the crust stays crisp.
Serve
  1. Serve the fritters immediately with the chilled sour cream dipping sauce; pile them high so the golden edges stay visible.

Notes

Pro tip: squeezing the zucchini very well is the key to crispy, lacy fritters instead of soggy patties. Refrigerate leftover fritters in an airtight container for up to 3 days and re-crisp in a skillet or oven; the dipping sauce keeps up to 4 days. Freezing: freeze cooked fritters for up to 2 months, then reheat until hot and crisp. For a lighter option, use low-fat sour cream in the dip (the fritters stay the same).