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Zucchini Fritters

Zucchini fritters with crispy, golden patties and lacy caramelized edges, pan-fried in a hot skillet. Served with a cool herb-flecked sour cream dipping sauce for a simple summer zucchini appetizer.
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Prep Time 20 minutes
Cook Time 15 minutes
sweating 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 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 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
  • 0.5 cup sour cream dipping sauce
  • 2 tbsp fresh chives dipping sauce
  • 1 tbsp lemon juice dipping sauce
  • 0.25 tsp salt to taste for dipping sauce
  • 0.25 tsp black pepper to taste for dipping sauce

Equipment

  • 1 cast iron skillet

Method
 

Prepare zucchini and batter
  1. Grate the zucchini and toss it with salt in a bowl, then let it sit for 10 minutes. You should see the zucchini release liquid as it sweats.
  2. Squeeze the zucchini as much as possible using a clean kitchen towel until it feels drier. The mixture should hold together better without excess water.
  3. In a bowl, combine the squeezed zucchini with beaten eggs, all-purpose flour, parmesan, minced garlic, green onions, black pepper, and garlic powder until evenly mixed. Stop when the batter looks cohesive with no dry flour pockets.
Mix dipping sauce
  1. Mix the sour cream with fresh chives, lemon juice, salt, and black pepper until smooth. Refrigerate it while you cook the fritters so it stays cool.
Pan-fry and serve
  1. Heat the olive oil (or butter) in a large skillet over medium-high heat until shimmering. The pan should be hot enough to sizzle when batter hits.
  2. Drop 2-tablespoon portions of batter into the skillet and flatten lightly. Cook 3–4 minutes per side until deeply golden and crispy, watching the edges turn lacy.
  3. Work in batches and don’t crowd the pan, then drain the fritters on paper towels after frying. The paper towels help keep them crisp.
  4. Serve immediately with the sour cream dipping sauce. Stack them while they’re hot for maximum crunch.

Notes

Pro tip: squeezing the zucchini well is what gives you crisp fritters with lacy edges—if they’re watery, the patties won’t brown properly. Refrigerate leftover fritters in an airtight container up to 2 days; reheat in a skillet or oven until hot for best texture. Freezing is not recommended because the patties tend to soften after thawing. For a lighter option, use reduced-fat sour cream in the dipping sauce.