Go Back

Crispy Zucchini Fritters

Crispy zucchini fritters with a golden, crunchy outside and tender center—made by salting, resting, and squeezing out moisture from grated zucchini. Pan-fried until crisp and served warm with a creamy garlic yogurt dipping sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
resting 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Lunch, Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Fritters
  • 2 zucchini (medium)
  • 1 tsp salt
  • 2 eggs (large)
  • 0.5 cup all-purpose flour
  • 0.5 cup Parmesan cheese (grated)
  • 2 green onions
  • 2 clove garlic
  • 2 tbsp fresh parsley (chopped)
  • 1 tsp Italian seasoning
  • 0.5 tsp black pepper
  • 0.25 tsp paprika
  • 2 tbsp olive oil
Garlic Yogurt Sauce
  • 0.5 cup Greek yogurt
  • 1 tbsp mayonnaise
  • 1 tsp lemon juice
  • 1 clove garlic
  • 1 tbsp dill (chopped)
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 large skillet

Method
 

Make the fritter mixture
  1. Grate the zucchini and toss it with the salt until evenly coated, then spread it out so the moisture can start pulling out.
  2. Let the salted zucchini rest for 10 minutes at room temperature so it releases liquid.
  3. Squeeze the zucchini using a clean kitchen towel until very dry, with no excess water dripping.
  4. Transfer the squeezed zucchini to a large bowl and add the eggs, flour, Parmesan, green onions, garlic, parsley, Italian seasoning, black pepper, and paprika.
  5. Mix until well combined, using a firm, sticky mixture that holds together when scooped.
Pan-fry the fritters
  1. Heat the olive oil in a large skillet over medium heat until shimmering.
  2. Scoop about 2 tablespoons of the mixture into the skillet and flatten slightly into patties.
  3. Cook for 3–4 minutes per side until golden brown and crispy, flipping carefully when the edges look set.
  4. Transfer the fritters to a paper towel-lined plate and repeat with remaining batter.
Make the garlic yogurt sauce and serve
  1. Mix the Greek yogurt, mayonnaise, lemon juice, minced garlic, dill, and salt and pepper to taste until smooth.
  2. Serve the fritters warm with the garlic yogurt sauce for dipping.

Notes

For the crispiest texture, squeeze the zucchini very well—dry zucchini means less steaming in the pan. Refrigerate leftovers in a covered container up to 3 days; rewarm in a skillet or oven to re-crisp. Freezing isn’t recommended because the zucchini loses texture after thawing. For a lighter option, swap the mayonnaise in the sauce for an equal amount of plain Greek yogurt.