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Easy Parmesan Zucchini Fritters Recipe with Healthy Yogurt Dill Sauce

Zucchini season may be winding down now, but I still have one more squash-inspired recipe to dish on you before it fizzles out completely! Just when you thought you were so bored and tired of zucchini that you couldn’t consume another… you’ve got to try these drool-worthy parmesan zucchini fritters! They’re super flavorful, healthy, and go perfectly with our favorite dill, lemon, and garlic yogurt sauce.

Zucchini fritters can be tricky little buggers to make… unless you know the tricks, that is! Given the high moisture content of zucchini, they are prone to getting soggy if you don’t approach them right. Even then, there are dozens of recipes online that claim to make “crispy” zucchini fritters. Honestly? I call BS. It is false advertising. They aren’t deep-fried, after all! However, just because they’re not exceptionally crunchy, doesn’t mean they need to be mushy or soggy!

This recipe for zucchini fritters creates a delightful, fluffy, moist texture. The finished fritters are browned to perfection on the outside, and soft on the inside. Reminiscent of hash browns – but less carbs, and with cheese. Nuff said?

Now that we have our expectations in order, I have to let you in on a secret. It is commonly recommended to serve and enjoy zucchini fritters immediately – straight from the pan. While this is an absolutely delicious, valid suggestion, I have to admit that these fritters have my heart 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.

Try them both ways, and let us know what you think!

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.


Zucchini Fritter Ingredients:

  • 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 fatty, 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! 

Makes approximately 6 to 8 fritters 

(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


Step 1: Make the Yogurt Sauce

If you choose to enjoy this recipe along with our favorite dill, lemon, garlic yogurt sauce – I highly suggest you make the sauce well in advance of the zucchini fritters! The day prior, or at least a few hours beforehand if possible. By allowing a resting period in the refrigerator, the flavors meld and explode on a whole new level! Plus, then it is ready and waiting when your fritters are done. 

For the simple instructions on how to make it, see this article: “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 & Drain Zucchini 

Here is where folks may go wrong with their zucchini fritters. You can’t just shred your zucchini and toss it in with all the other ingredients! The result will be far too wet. We need to force some liquid out of the zucchini first.

Wash your zucchini, cut off the butt ends, and grate it into medium-fine shreds – we use a basic box cheese grater. Add the grated zucchini to a strainer. Next, evenly sprinkle the zucchini bits with 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: Create Zucchini Fritter 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 “crispy” (there I go, using that word…) 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 & 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. Need a sustainable alternative to using a paper towel? Set them on a slice of homemade sourdough bread instead! Ha!

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

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!

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4.82 from 22 votes

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?
Prep Time15 minutes
Cook Time10 minutes
Resting Time30 minutes
Course: Main Course, Side Dish
Keyword: Vegetarian, Zucchini, Zucchini Fritters
Servings: 7 fritters


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


  • 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


  • 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.

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

DeannaCat signature, keep on growing


  • McKennae

    5 stars
    Made these AGAIN tonight!
    Always a hit with us. I adjust the recipe as needed with things I have on hand but for the most part follow it to a T! It’s not zucchini season for us anymore but Costco had a great deal on a bag of organic ones, and even tho I get sick of them in the summer, I always miss them in winter! 😆Although tonight I made them a bit runnier than usual so I added some Italian bread crumbs! Still superb! We also dip them in our homegrown tomato sauce that we make as well from you guys! It was frozen but I pulled some out of the freezer today for this! Thanks Deanna! Always coming in hot with the bomb a** recipes!

  • Theresa

    5 stars
    I made these both last night, and they are delicious! It was the first time I’d ever made fritters, and the directions were super easy to follow (and draining the zucchini like suggested definitely made a difference!). The results were delicious! The fritters alone are tasty, but the yogurt dill dip made them even better. It’s really a great combo, and both are wonderfully easy to make.

  • Karen

    5 stars
    I have an almost identical recipe I’ve been using for 30 yrs, passed down by my mom, except mine uses yellow squash. It’s the only way I can get my kids to eat squash! I’ll try it next with zucchini, I have a few ready to pick soon!

    • Jaime Nickeson

      5 stars
      These were delish and easy!
      Way too much yellow squash this year.
      I agree, they are just fine cold too! I didn’t have any yogurt, I liked them both plain and with salsa on top!

  • Nicole

    I have a dairy allergy – have you or anyone tried this either without cheese or subbing in nutritional yeast for the parm?? I feel like I wouldn’t want to make them without cheese!

    • Aaron (Mr. DeannaCat)

      Hey Nicole, we have yet to make them without cheese. Though I am sure you could substitute with nutritional yeast or maybe tahini. Good luck!

  • Elyce

    5 stars
    These were outrageously delicious! We all devoured them including my kids who could not get enough. I almost skipped the sauce, but soooo glad I didn’t! This sauce is crack! I will be using it top salmon, grilled veggies, a dip for artichokes etc. I thought all the heating would be so labor intensive, but it really wasn’t. Also, I was out of Parmesan and grated up Salome sharp raw cheddar which worked great as a substitute.

  • Kate

    Wouldn’t let me leave a 5 star rating but these are amazing!! I made them over the weekend for the first time at a family gathering and they were a hit! Even my kids love them. Making them tonight because they are just so damn good! I will be making these weekly!

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