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Crispy Zucchini Fritters

Crispy zucchini fritters with visible green flecks and a crunchy exterior, tender inside. Grated zucchini is salted, squeezed dry, pan-fried until deeply golden, and served with a creamy dill sour cream.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Zucchini fritters
  • 3 zucchini (medium) Grated to about 3 cups.
  • 1 tsp salt For drawing out moisture.
  • 2 large eggs
  • 0.5 cup parmesan cheese, grated Freshly grated for best browning.
  • 0.33 cup all-purpose flour
  • 2 garlic cloves Minced.
  • 2 tbsp fresh chives or dill, chopped Use either chives or dill.
  • 0.1 black pepper To taste.
  • 2 tbsp olive oil Use 2–3 tablespoons as needed for frying.
Dill cream
  • 0.5 cup sour cream
  • 1 tbsp fresh dill
  • 1 tsp lemon juice
  • 0.1 salt To taste.

Equipment

  • 1 cast iron skillet

Method
 

Prep the zucchini
  1. Grate the zucchini and toss it with 1 teaspoon salt, then let sit for 10 minutes.
  2. Transfer the zucchini to a clean kitchen towel and squeeze out as much moisture as possible.
Mix the fritter batter
  1. Mix the drained zucchini with the eggs, parmesan, flour, minced garlic, chives or dill, and black pepper until evenly combined.
Pan-fry the fritters
  1. Heat 2–3 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
  2. Drop 1/4-cup portions into the skillet and flatten into patties, cooking for 3–4 minutes per side until deeply golden and crispy.
  3. Work in batches, adding more oil as needed between batches.
Make the dill cream
  1. Stir sour cream, fresh dill, lemon juice, and salt (to taste) until smooth.
  2. Serve the hot fritters alongside the dill cream.

Notes

Pro tip: squeeze the zucchini very well—dryer zucchini means crispier edges. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet or toaster oven to re-crisp. Freezing is not recommended for best texture. For a lighter option, use low-fat sour cream in the dill cream.