Easy Parmesan Zucchini Fritters Recipe (Healthy Yogurt Dill Sauce)

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! 

(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!

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! 

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. 

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. 

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.

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:

• How to Hand-Pollinate Squash to Prevent End Rot & Increase Yields
• The Best Zucchini Relish Recipe (Canning, Freezer or Refrigerator)
• 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)