Join Waitlist We will inform you when the product arrives in stock. Please leave your valid email address below.
Seasonal Recipes

Easy Parmesan Zucchini Fritters Recipe (Healthy Yogurt Dill Sauce)

Last Updated on June 28, 2025

If you’re looking for new fun zucchini recipes, try these drool-worthy parmesan zucchini fritters! They’re super flavorful, healthy, and one of our favorite ways to use up extra zucchini from the garden. The finished fritters are browned to perfection on the outside, soft on the inside, and pair perfectly with our favorite dill, lemon, and garlic yogurt sauce.



Ingredients


Makes approximately 6 to 8 fritters 

  • Zucchini – About 3 medium to 4 small zucchini, or approximately 1.5 pounds. For this recipe, I suggest avoiding those overgrown garden monsters. They’ll be even more pithy and prone to getting soggy. We want a nice skin-to-center ratio here! If you do need to use a really big one, scoop out the middle seedy part and compost that.
  • 1 tsp sea salt
  • 2 large eggs, whisked
  • 3/4 cup parmesan cheese, grated
  • Either 1/4 tsp of garlic powder OR 2 large cloves of fresh garlic, minced
  • 1/4 cup chives or green onions, finely chopped – plus some for garnishing
  • 1/3 to 1/2 cup of all-purpose flour
  • Black pepper, to taste
  • Optional: 1/2 tsp onion powder. We use our homegrown sweet onion powder for this recipe. If you want to learn how to make your own onion powder, check out this simple tutorial! 


Four medium small zucchini are displayed on a wooden backdrop, along with a ramekin of flour two various teaspoon measurements of garlic powder and onion powder, two eggs (one is bluish green, the other is darker brown), and a white plate with a block of parmesan cheese, two roasted garlic cloves, and a bunch of chives. All the ingredients needed for zucchini fritters.

Would you like to save this?

We'll email this post to you, so you can come back to it later!


(Optional) Yogurt Sauce Ingredients:

  • 2 cups of plain yogurt 
  • 1/3 packed cup of chopped dill, or about 1 standard clam shell herb package
  • 2 large cloves of garlic, minced
  • 2 tablespoons of fresh-squeezed lemon juice
  • 1/2 teaspoon of sea salt 
  • 1/2 teaspoon of black pepper
  • A sprinkle of lemon zest, to top 
  • Optional: 1 teaspoon of onion powder


Or learn how to make garden tzatziki here. It’s very, very similar, but with cucumbers!


Instructions

Step 1: Make the Yogurt Sauce

If you want to serve your zucchini fritters with our yogurt sauce, I highly suggest you make the sauce in advance. (The day prior, or at least a few hours beforehand if possible.) The flavor is especially excellent when it’s allowed to sit and meld for a while Plus, then it is ready and waiting when your fritters are done. 

For the simple instructions on how to make it, see: Healthy Yogurt Dipping Sauce (or Dressing) with Dill, Garlic, & Lemon 

If you aren’t up for making a special sauce, the zucchini fritters are also excellent with a dollop of plain yogurt, sour cream, guacamole, marinara, hummus – or simply enjoy them plain!


Creamy Yogurt Dill Sauce Feature Image for Homestead and Chill


Step 2: Grate and Drain Zucchini 


This step is key to making the best zucchini fritters that aren’t soggy! We need to remove some of the squash’s natural liquid first.

  • Wash your zucchini, cut off the ends, and then rate it into medium-fine shreds (we use a basic box cheese grater).
  • Add the grated zucchini to a strainer, evenly sprinkle over about 1 teaspoon of salt, and toss to mix. Rest the strainer in a clean sink, or set it over a bowl that can catch the runoff.
  • Over the next 20-30 minutes, the salt is going to help draw excess water out of the zucchini, which will drain away. To help remove even more moisture, toss, press and lightly wring out the zucchini every 5-10 minutes.
  • Do not add the collected zucchini water to the recipe! 


A two way image collage, the first image shows a stainless steel mesh strainer full of grated zucchini, sitting atop a white ceramic bowl with copper plated handles as well as the outer edge. The  second image shows a hand has lifted the strainer partially off of the bowl, revealing green watery remains in the bottom of the bowl. The zucchini has been properly salted and drained of most of its moisture, making it perfect for zucchini fritters.


Step 3: Mix the Batter


  • Once the grated zucchini has finished draining, give it a final squeeze and add it to a mixing bowl.
  • Combine all of the other ingredients in the amounts listed above into the bowl as well, minus the salt. You already added that to the zucchini! Also, if you have enough, reserve some of the chives to use as a garnish later. 
  • You’ll note there is a sliding scale listed for the amount of flour. We typically start by adding 1/3 cup, stir, and sprinkle in a little more if needed to help absorb moisture and bind the batter – but never more than 1/2 cup total. The flour, along with the cheese and egg, is what makes the fritters stick together!
  • Mix well. 


A two way image collage, the first image shows all of the ingredients for zucchini fritters, there is grated zucchini, parmesan, flour, beaten eggs, and seasonings all within a white ceramic mixing bowl. The second image shows the mixture once it has been mixed together, there is a mixing spoon now residing in the mixture which looks moist but not too wet. The colors range from green to yellow, to off white.



Step 4: Pan-Fry the Zucchini Fritters


  • Heat a skillet on the stove top on a medium-high heat. We use our favorite cast iron skillet! Add your oil of choice – enough to prevent sticking, but not so much that they’re swimming in oil.  Extra virgin olive oil is our go-to.
  • Here is another pivotal moment: ensure the pan and oil are hot before adding your zucchini fritter batter! This helps them get nice and crisp instead of soggy.
  • Next, scoop and drop 1/4 cup blobs of zucchini fritter batter into the hot pan. Lightly press and spread them to about half-inch thick, 4 to 5-inch round cakes.
  • Allow the fritters to cook until they are brown on one side, then flip and brown the other – about 3 to 5 minutes per side


A two way image collage, the first image shows a cast iron skillet which contains three four inch rounds of  zucchini fritter batter. The oil is sizzling in the bottom of the pan and the edges of the fritters are starting to brown. The second image shows the fritters after they have been flipped. The side that has already been cooked is perfectly golden brown while bits of the fritter which haven't received direct heat retain a yellowish quiche like look.


Step 5: Plate and Serve


Once the zucchini fritters are browned to your liking, remove them from the pan. Before plating, you may want to rest them on a paper towel to absorb any excess oil.

Garnish with a sprinkle of chopped chives, a slice of lemon, and/or our killer yogurt sauce. Serve immediately.

While zucchini fritters are delicious warm, straight from the pan, I honestly love them cold as leftovers too! Are you a cold pizza person? I am. And these are right up there with cold pizza. Once you add the dill yogurt sauce on top? Forget about it. You can also reheat them on the stovetop or in the oven.


Three cooked zucchini fritters are now plated on a white ceramic plate, chopped chives and a wedge of lemon garnish the plate. There is a ramekin of yogurt dill sauce next to the fritters. The fritters are golden brown with hints of green and yellow showing through the mostly golden brown exterior.
Six cooked zucchini fritters are stacked one atop one another like a stack of pancakes. They are golden grown and the edges reveal a golden yellow quiche like look. The plate has been garnished with chopped chives and two wedges of lemon. A spoon is dropping in from the top of the image dropping a dollop of yogurt dill sauce on the stack. It has landed on the top fritter and has partially slid off the front side of the stack, getting sauce on the remaining fritters below.


I am suddenly starving. Excuse me while I go harvest some zucchini.


I hope you love this recipe as much as we do! If so, please leave a review, and spread the love by sharing this article. As always, feel free to ask questions – or just say hello in the comments below!


Looking for other ways to use zucchini, or even some tips for growing it? Then check out these articles:


Easy Parmesan Zucchini Fritters Recipe

Here is another fun and delicious way to use zucchini! These zucchini fritters are delightfully fluffy and moist inside, and browned to perfection on the outside. Reminiscent of hash browns – but less carbs, and with cheese. Nuff said?
4.80 from 25 votes
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Course Main Course, Side Dish
Servings 7 fritters

Equipment

  • Cheese grater, to grate zucchini
  • Strainer, for draining liquid from zucchini

Ingredients
  

  • 1.5 pounds zucchini about 3 medium or 4 small
  • 2 large eggs whisked
  • 3/4 cup parmesan cheese grated
  • 2 cloves garlic minced
  • 1/4 cup chives or green onions chopped
  • 1/2 cup all-purpose white flour
  • 1 tsp salt to toss with grated zucchini
  • black pepper to taste
  • 1/2 tsp onion powder optional

Instructions
 

  • Grate the zucchini, toss with salt, and place inside a strainer set over a bowl.
  • Over the next 20 to 30 minutes, lightly toss, press, and wring out salted zucchini every 5 or 10 minutes to remove excess moisture.
  • Add grated zucchini (excluding the liquid) along with the rest of the ingredients into a bowl and mix well.
  • Heat a pan over medium-high heat with your oil of choice. Once hot, add ¼ cup blobs of zucchini fritter batter into the pan and lightly spread the batter into ½ inch thick cakes.
  • Cook the fritters until golden brown, about 3-5 minutes per side.
  • Once cooked to the desired color, plate and serve. If overly oily, you may want to let the zucchini fritters rest on a paper towel for a minute or two first.
  • Garnish with chopped chives, sliced lemon, and yogurt dill dipping sauce – or other sauce of choice! Other suggestions include guacamole, sour cream, marinara, or hummus.
Keyword Vegetarian, Zucchini, Zucchini Fritters
Tried this recipe?Let us know how it was!



DeannaCat signature, keep on growing

Deanna Talerico (aka DeannaCat) is a garden educator and writer with over 15 years experience in organic gardening. She is a retired Senior Environmental Health Specialist, and holds a M.A. in Environmental Studies and B.S. in Sustainability and Natural Resources.

40 Comments

  • Dawn J

    5 stars
    These fritters are absolutely delicious, and the yogurt sauce is fantastic. Every time I make them, my family eats every single one. We’ve made these again and again over the years, thank you!

  • Brooke Kitchens

    5 stars
    Made these tonight – the fritters and the sauce. It was just about the yummiest thing I’ve ever eaten! The sauce goes perfectly with the fritters. I’m sure I will make these again very soon and probably very often. 😁

    • Aaron (Mr. DeannaCat)

      Hi Brooke, so great to hear you enjoyed the fritters and dill sauce so much! We just made a batch of both ourselves a few days ago as well and hope to make more soon.

4.80 from 25 votes (13 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating