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Crispy Zucchini Fritters

Crispy zucchini fritters made with squeezed grated zucchini for a crunchy exterior and tender inside. Griddled in a hot skillet until deeply golden, then served with a creamy dill sour cream.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting (draw out moisture) 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Fritters
  • 3 medium zucchini Grated (about 3 cups).
  • 1 tsp salt For drawing out moisture.
  • 2 large eggs
  • 0.5 cup parmesan cheese, grated
  • 0.33 cup all-purpose flour
  • 2 garlic cloves Minced.
  • 2 tbsp fresh chives or dill Chopped.
  • 0.25 black pepper To taste.
  • 2 tbsp olive oil For frying (use 2–3 tbsp as needed).
Dill cream
  • 0.5 cup sour cream
  • 1 tbsp fresh dill
  • 1 tsp lemon juice
  • 0.25 salt To taste.

Equipment

  • 1 cast iron skillet

Method
 

Prep the zucchini
  1. Grate the zucchini, sprinkle with salt, and let sit for 10 minutes.
  2. Squeeze the salted zucchini as much as possible with a clean kitchen towel until noticeably drier.
Make the fritter batter
  1. Mix the squeezed zucchini with eggs, parmesan, flour, garlic, herbs, and black pepper until evenly combined.
Fry the fritters
  1. Heat 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.
  3. Cook for 3–4 minutes per side until deeply golden and crispy, then transfer to a plate.
  4. Repeat in batches, adding more oil as needed, until all fritters are cooked.
Serve with dill cream
  1. Stir together sour cream, fresh dill, lemon juice, and salt to taste.
  2. Serve the fritters hot with the dill cream on the side.

Notes

For best crispiness, squeeze the zucchini thoroughly—dry zucchini prevents soggy patties. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet over medium heat for 2–3 minutes per side to re-crisp. Freezing isn’t recommended because the zucchini texture softens after thawing. For a dairy-light swap, use lactose-free sour cream and lactose-free or plant-based “parmesan” alternatives.