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!
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!
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!
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
- 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:
- 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)