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!
INGREDIENTS
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
INSTRUCTIONS
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!
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!
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.
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.
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!
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!
Easy Parmesan Zucchini Fritters Recipe
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.
Looking for other ways to use zucchini, or even some tips for growing it? Then check out these articles:
- Squash Sex: How to Hand-Pollinate Squash to Prevent End Rot & Increase Yields
- Zucchini & Walnut Sourdough Bread Recipe
- Fiesta Style Wild Rice & Veggie Stuffed Squash Summer Recipe
- Garden to Table: How to Make the Perfect Pesto Zoodles (Zucchini Noodles)
31 Comments
Elise
These were amazing and so easy! My husband, 3 year old and 18month old all approved! Thank you for taking the time to post all of the amazing food you create.
Emily
I’ve been looking for new recipes for my homegrown zucchini. These are the best thing I’ve tried in a long time!!! So crispy and flavorful! My husband was skeptical to try them at first, but we ate the entire batch in one sitting!! Thanks for another stellar recipe!!
Barbara G
These brought tears to my eyes! My daughter and I made these last night together. My boyfriend does not do veggies well at all (other than carrots, green beans, peas and of course potatoes….yes, he’s a meat and potato kind of guy. If I could change one thing…..lol) Anyways, he actually tried them and LOVED them! He ate 2 good size patties!!! I cried!! I was so thrilled! Truly made my summer! Thank you. They are so good!!
DeannaCat
Hahaha! Your post brought tears to my eyes, too! Thanks for the awesome feedback, and you’re so welcome!
Chelsey M Stanwood
Zucchini cakes are my favorite. As soon as I saw this recipe, I ran out and got the necessary ingredients, of which I only needed to buy 3 – I had everything else in my pantry and garden 😀 I’ve made a lot of zucchini cakes, and this recipe, along with its refreshing yogurt lemon dill dip, will be my new go-to.. I’m making more tomorrow:P
SAMANTHA ANN TINGEY
My hubby is on a really restricted diet but can have most of these ingredients, so I tried these the other day. They were awesome!! I did sub it the flour for almond meal because I needed it low carb, and the almond meal worked wonderfully! I’ll be making these all the time now! Thanks for the recipe!
DeannaCat
Awesome! I am so, so glad they worked for him – and with your modification! Great tip about the almond meal! Maybe that will help someone else in need of a similar solution. Thanks for the feedback!
THUY L. PHAN
I made these last night and they were a hit. Delish!! I used a nut milk bag to squeeze out excess water and it worked like a charm. Thanks for sharing your recipes! I am a super fan of your blog. <3
DeannaCat
Oh what a great idea! Thanks for that tip! So glad you loved them! Thank you for being here 😉
kris
I made these last night and they were so so good and so so easy to make! I used 2 medium sized zucchini and it make 6-7 good sized fritters. Also, I’ve already made a couple of batches of the yogurt sauce and it is my new guilt-less pleasure! It has so much flavor and it so good with so many things. Keep posting your great recipes Deanna!
admin
“Guilt-less pleasure”! I love it! Thank you so much for the review!
Cheryl
Mmmm…i can’t wait to try these when summer hits here in Australia and we have loads of zuchinni!
Deborah M
Great meal and easy to make. A good way to use up all the summer squash from the garden. Even my son who doesn’t like zucchini ate them up. I added some cumin and cayenne pepper for a little zing.
Dawn J
I made this tonight for our family of 3. We all loved it, including our 11 year old. Thank you, keep the recipes coming please! I’m really enjoying all of your website.
DeannaCat
Dawn – That is so great to hear! I mean, if the 11 year old approved – we must have a winner! Haha. Thanks for the feedback and kind words!
Jan
Deanna, do you think this would work with almond or coconut flour for a gf version?
DeannaCat
Hi Jan – We haven’t tried, but I don’t see why not! I would choose whatever GF flour is the most light and fluffy – so maybe coconut? Though I am not all the familiar with them. You could also scale back to only 1/4 cup and see how it works. As long as they don’t fall apart on you, you’re golden! Please do report back with what works so I can make a note of it for the recipe! 🙂
Jan
Thanks Deanna!! I will let you know 😃
Pamela
We made this recipe today and oh my gosh it was amazing! My 3yr old has already eaten probably half of the entire batch. Definitely going to be a staple during the summer with our garden zucchini we have growing.
DeannaCat
Ha! That is awesome! Sounds like you won’t be able to enjoy them as leftovers after all! 🙂 Thank you for the feedback!
Brittney C
These are the best fritters I have come across yet! I have failed a few times with other recipes and consistencies (my fritters never seem to stay intact and fall apart) but this one was so perfect and easy to make. I think Deanna’s trick with using the salt to draw the moisture out makes all the difference in the world. You guys have to try this one, and don’t leave out the sauce either! These were very filling too we each had three fritters and were stuffed.
DeannaCat
Brittney – Thank you for that feedback! It means the world. I am so glad you loved them, and the sauce too!