Crisp-edged Zucchini Fritters come together with freshly grated squash and savory Parmesan. Wringing out the excess moisture ensures they cook up golden and tender, not soggy. Ready in about 30 minutes, these make a quick, vegetable-packed side dish that’s perfect alongside grilled meats or topped with cool sour cream for a satisfying weeknight meal.
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Ingredients for Zucchini Fritters
For the fritters
- Zucchini – Grated and well-drained is key here—don’t skip squeezing out all that extra moisture!
- Kosher Salt – Helps draw out the water from the zucchini, so don’t skimp.
- Egg – Just one is all you need to bind everything together.
- All-Purpose Flour – Keeps the fritters light but sturdy—no need for anything fancy.
- Garlic – Freshly minced is best for that punchy flavor.
- Fresh Dill – Trust me, dried just won’t give you the same bright, herby kick.
- Parmesan Cheese – The salty, nutty flavor takes these fritters to the next level.
- Black Pepper – Freshly cracked adds the perfect little bite.
For frying and serving
- Olive Oil – A good glug for frying until golden and crisp.
- Sour Cream – The cool, creamy finish that makes these irresistible.
Cook Time for Easy Zucchini Fritters
I love how quickly these come together on a busy weeknight. Because we’re getting that moisture out ahead of time, these Zucchini Fritters cook up fast and hold their shape beautifully. Pair them with some easy grilled chicken breast for a complete meal everyone will enjoy.
| Step | Time |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Total Time | 35 minutes |
How to Make Crispy Zucchini Fritters
This is where the magic happens! These savory summer squash recipes transform humble veggies into something truly special.
Step 1: Prep the Zucchini
Grate 1 1/2 pounds of zucchini using the large holes of a box grater into a large mixing bowl. Sprinkle the grated zucchini with 1 teaspoon of kosher salt, mix thoroughly, and let it sit for 10 minutes to draw out the moisture.
Step 2: Remove the Moisture
Transfer the zucchini to a clean kitchen towel and wring it tightly over the sink to remove as much liquid as possible. The zucchini should feel dry and form clumps when squeezed.
Step 3: Combine the Ingredients
Return the dried zucchini to the bowl and add 1 lightly beaten egg, 1/4 cup all-purpose flour, 2 minced garlic cloves, 2 tablespoons finely chopped fresh dill, 1/4 cup grated Parmesan cheese, and 1/4 teaspoon black pepper. Stir gently until the mixture is just combined into a thick, cohesive batter.
Step 4: Heat the Oil
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat until the oil shimmers and moves easily in the pan.
Step 5: Cook to Perfection
Drop heaping tablespoons of the batter into the hot skillet, flattening each gently with the back of the spoon to form 3-inch wide patties. Cook for 3-4 minutes per side, or until the fritters are deeply golden brown and crisp on the edges. Work in batches to avoid overcrowding the pan.
Step 6: Drain and Serve
Transfer the cooked fritters to a plate lined with paper towels to absorb any excess oil. Serve the fritters immediately with a dollop of sour cream on top.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few secrets to making the best Zucchini Fritters. Here are my favorite ways to keep them interesting and delicious every time!
- Flavor Swap: Try swapping the dill for fresh basil or chives. You could even add a pinch of lemon zest for a bright Mediterranean twist on these savory pancake ideas.
- Diet Tweaks: For a lighter version, you can bake these instead of pan-frying. Simply brush with oil and bake at 400°F for about 20 minutes, flipping halfway.
- Texture Fix: The secret to good fritters is absolutely getting all that moisture out. If you skip this, you’ll end up with soggy patties instead of crispy zucchini fritters.
- Storage Tip: These are best fresh, but you can store leftovers in the fridge for up to 3 days. Reheat them in a toaster oven or air fryer to bring back that crispness. They pair wonderfully with my homemade tzatziki sauce or even some other vegetable side dishes for a full meal.
Zucchini Fritters
Ingredients
- 1.5 pounds zucchini, grated
- 1 tsp kosher salt
- 1 large egg, lightly beaten
- 0.25 cup all-purpose flour
- 2 cloves garlic, minced
- 2 tbsp fresh dill, finely chopped
- 0.25 cup grated Parmesan cheese
- 0.25 tsp black pepper
- 2 tbsp olive oil for frying
- sour cream for serving
Equipment
- box grater
- large non-stick skillet
- spatula
- measuring cups
Method
- Grate the zucchini using the large holes of a box grater into a large bowl. Sprinkle with kosher salt, mix well, and let sit for 10 minutes to draw out moisture.
- Transfer the zucchini to a clean kitchen towel and wring it tightly over the sink to squeeze out as much liquid as possible. The zucchini should feel dry and clump together.
- Return the dried zucchini to the bowl and add the beaten egg, all-purpose flour, minced garlic, chopped dill, Parmesan cheese, and black pepper. Stir until just combined into a thick, cohesive batter.
- Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat until it shimmers.
- Drop heaping tablespoons of the batter into the hot skillet, flattening each gently with the back of the spoon to form 3-inch wide patties.
- Cook for 3-4 minutes per side, or until each fritter is deeply golden brown and crisp on the edges. Work in batches to avoid overcrowding the pan.
- Transfer the cooked fritters to a plate lined with paper towels to absorb any excess oil.
- Serve immediately with a dollop of sour cream on top.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
I always feel good serving these Zucchini Fritters because they pack so much nutrition into something so delicious. Zucchini itself is low in calories but rich in vitamins and fiber, which makes these savory pancake ideas both satisfying and nourishing. According to zucchini nutrition facts, this summer squash provides valuable antioxidants and minerals that support overall wellness.
When you pair it with protein-rich Parmesan and egg, you create a balanced snack or side that keeps you full and energized. I love how versatile these fritters are—they work as a light lunch with a simple salad or as part of a bigger spread with other vegetable side dishes. For an even lighter take, try pairing them with my pan-seared mahi mahi—the flavors complement each other beautifully.
A Lighter Version of Easy Zucchini Fritters
If you’re looking to lighten up this already wholesome dish, I have a few simple tweaks that work beautifully. One of my favorite ways is baking instead of pan-frying—just brush your patties lightly with olive oil and bake at 400°F until golden and crisp. This method gives you all the satisfaction of crispy baked zucchini and parmesan pancakes with less oil.
You can also swap the all-purpose flour for almond flour or whole wheat pastry flour for extra fiber and nutrients. For a dairy-free version, nutritional yeast makes a wonderful substitute for Parmesan, offering that same cheesy flavor without the dairy. These easy cheesy zucchini egg fritters are so adaptable—I’ve even made them with chickpea flour for a protein boost. Serve them alongside baked jicama fries or cottage cheese cauliflower thins for a completely guilt-free meal that doesn’t skimp on flavor.
Thoughtful Tips for Special Diets
I’ve shared this Zucchini Fritters recipe with so many friends over the years, and I love how easily it adapts to different dietary needs. Whether you’re cooking for someone with specific health considerations or just exploring more mindful eating, these fluffy herb-infused zucchini patties can be tailored beautifully.
For those watching their sugar intake or managing diabetic-friendly meals, you’ll be happy to know that zucchini is naturally low glycemic and pairs well with blood sugar-friendly ingredients. I often use whole grain flour instead of all-purpose to add fiber, which helps with glycemic control. If you’re salt-conscious, you can reduce the Parmesan slightly and add extra herbs like dill or basil for flavor. Remember, the key is making small adjustments that keep the spirit of the dish while honoring your health goals—these savory dill and garlic summer squash patties are wonderfully forgiving and adaptable.
How to Serve Zucchini Fritters
I’ll never forget the first time I served these Zucchini Fritters at a family gathering in Provence—my aunt, who grows the most beautiful zucchini in her garden, declared them better than her famous ratatouille! Now that’s high praise from someone who’s been cooking Mediterranean flavors her whole life. I love how these pan-fried zucchini cakes with sour cream bring people together around the table.
For a complete meal, I often pair them with easy grilled chicken breast or serve them as part of a mezze platter with homemade pita chips and vibrant dips. The cool sour cream topping is classic, but sometimes I swap it for my homemade tzatziki sauce or even a dollop of Greek yogurt with fresh herbs. However you choose to serve them, these crispy zucchini fritters always feel like a celebration of simple, fresh ingredients done right.
Mistakes to Avoid
Over the years, I’ve learned that even the simplest recipes have their pitfalls—and these Zucchini Fritters are no exception. The biggest mistake I see is not properly removing moisture from the zucchini. If you skip this step, you’ll end up with soggy patties instead of crispy zucchini fritters. Always salt your grated zucchini and let it drain in a colander for at least 15 minutes, then squeeze out every last drop of liquid with your hands or a clean kitchen towel.
Another common error is overcrowding the pan. I learned this the hard way when hosting a summer lunch—my first batch steamed instead of crisping because I got impatient. Give each pancake room to breathe, and you’ll achieve that perfect golden-brown crust. Finally, be mindful of your oil temperature. Too hot, and they burn; too cool, and they absorb oil instead of crisping. I test with a small piece of zucchini—it should sizzle gently when it hits the pan.
For more tips on selecting the best produce, check out this guide on selecting fresh zucchini from trusted agricultural resources. And if you love vegetable sides, don’t miss my crispy zucchini fries or homemade sweet potato chips—they follow similar principles for perfect results every time.
How to Store Zucchini Fritters
I’ll never forget the summer I made three batches of these Zucchini Fritters for a family reunion in Provence—my cousin Pierre insisted on taking leftovers home, and I had to carefully pack them for his journey back to Paris. Proper storage makes all the difference in keeping these savory pancake ideas fresh and delicious for days.
Let your fritters cool completely before storing them in an airtight container with parchment paper between layers. They’ll keep in the refrigerator for up to 4 days. For longer storage, freeze them on a baking sheet until solid, then transfer to freezer bags—they reheat beautifully in the oven at 375°F until crispy again. I often make extra to have on hand for quick lunches alongside lean chicken burgers or grilled BBQ chicken breasts.
Try This Zucchini Fritters Yourself
I hope these Zucchini Fritters bring as much joy to your kitchen as they have to mine over the years. There’s something magical about transforming humble summer squash into golden, crispy delights that make everyone gather around the table. I still remember my daughter’s face when she first tried them as a toddler—now she’s sixteen and requests them weekly!
Whether you’re making them for a busy weeknight or a special gathering, these easy cheesy zucchini egg fritters never disappoint. Don’t be afraid to experiment with your own herb combinations or dipping sauces. For more inspiration, try pairing them with my creamy almond pesto dip or serving them alongside other favorite sides like crispy jicama fries or homemade sweet potato chips.
Frequently Asked Questions
How to make simple zucchini fritters?
Grate zucchini and squeeze out all moisture, then mix with egg, flour, Parmesan, and herbs. Form into patties and pan-fry until golden brown. The key is proper moisture removal for perfect crispy zucchini fritters every time.
What makes a zucchini fritter crispy?
Thoroughly removing moisture from the zucchini before mixing is the secret. Also, make sure your oil is hot enough before adding the patties, and don’t overcrowd the pan. This creates that ideal crispy exterior we all love.
What is the secret to making good fritters?
The secret is balancing moisture content and using enough binding agents. For these savory dill and garlic summer squash patties, I always recommend the squeeze-dry method and letting the batter rest for 10 minutes before cooking.
What spices go well in zucchini fritters?
I love using fresh dill, garlic, and a pinch of paprika in my fluffy herb-infused zucchini patties. Basil, parsley, or even a touch of cayenne pepper work wonderfully too. Experiment to find your favorite combination!
More Vegetable Sides You’ll Love
If you enjoyed these crispy zucchini fritters, you’ll adore these other fresh and flavorful vegetable dishes that bring Mediterranean sunshine to your table.
Crispy Baked Zucchini Fries – A healthier take on fries with the same satisfying crunch and delicious flavor.
Seasoned Jicama Fries – Surprisingly crispy low-carb fries with a mildly sweet, refreshing taste.
Homemade Sweet Potato Chips – Thin, crispy chips with natural sweetness that make perfect snacking.
Cottage Cheese Cauliflower Thins – Protein-packed cauliflower bites that are surprisingly light and crispy.
