These crispy zucchini fritters with lemon herb yogurt make a great vegetarian main course or appetizer! It’s such a great way to use up all that zucchini from your garden!
It’s zucchini city around here lately! We’re just swimming in the stuff. You too?? Sheesh. Well I’ve gotcha covered with this recipe for zucchini fritters with lemon herb dipping sauce. Easy to whip up, easy to freeze for later, and really easy to eat!
After all, what isn’t good fried up as a fritter? ‘Nuff said! Happy weekendin’, y’all.
More zucchini love over here:
Zucchini Gratin
Grilled Zucchini Bruschetta with Whipped Ricotta + Mint
Have a great zucchini recipe you think I would love? Leave a comment and let me know. I’m always looking for new ones!
Zucchini Fritters
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 10-12 fritters 1x
- Category: appetizer
- Method: pan fried
- Cuisine: American
- Diet: Vegetarian
Description
These crispy zucchini fritters with lemon herb yogurt make a great vegetarian main course or appetizer! It’s such a great way to use up all that zucchini from your garden!
Ingredients
- 1 pound (about 2 medium) zucchini
- 1 teaspoon plus ½ teaspoon salt, divided
- ¼ cup chopped chives or scallions
- 1 large egg
- Freshly cracked black pepper, to taste
- ½ cup all-purpose flour
- 1 tablespoon corn starch
- ½ teaspoon baking powder
- Olive oil (or the oil of your choice) for frying
For the Dipping Sauce (optional)
- 1 cup sour cream or plain, full-fat Greek yogurt
- 1 small clove of garlic, minced or grated with a microplane grater
- 2 tablespoons fresh lemon juice
- ¼ teaspoon salt
- freshly cracked black pepper, to taste
- ¼ cup chopped fresh herbs of choice (chives, basil, lemon thyme, dill, tarragon, parsley, chervil, etc. Avoid sage and rosemary)
Instructions
- Grate the zucchini using a box grater or the shredding blade on a food processor (my preferred method).
- Sprinkle 1 teaspoon of salt, gently mix, then spread out onto a large tea towel and let sit for 10-20 minutes. Fold up the towel and wring it our over a bowl to extract as much liquid as possible. Be aggressive about it. If the zucchini holds on to too much liquid, your fritters will be soggy.
- In a medium bowl, mix together the chives, egg, reaming ½ teaspoon of salt, pepper, flour, corn starch and baking powder. Add in the zucchini and mix until everything is thoroughly combined.
- In a large heavy skillet a quarter cup or so of oil over medium-high heat until hot. Line a baking sheet with paper towels, and have it near by. Drop in heaping spoonfuls of the zucchini mixture and lightly press with the back of the spoon to flatten. Be careful not to overcrowd the pan – 3-4 per batch is usually just right.
- Cook until the edges are golden, about 3 to 4 minutes. Flip the fritters and fry them on the other side for another 2-3 minutes, until nicely browned, then remove to the paper towels to drain.
- To make the sauce, combine all ingredients in a small bowl and mix. Taste, and adjust the seasoning as needed.
- Serve the fritters immediately, or hold in a 200 degree oven until ready to serve. The fritters keep well in the refrigerator for up to a week and can easily be reheated in the oven or toaster oven at 325 degrees. To freeze, line a baking sheet with parchment paper, place the fritters in an even layer, and place in the freezer until solid. Once frozen, transfer to a freezer bag or air tight container and keep for several months.
Keywords: cake, fritter, patty
Shaina
YUMMM. Pinned…totally trying this.
Coley
yay! thanks for pinning, too 🙂
Danielle
Hi Coley! I cannot resist telling you how scrumptious these look! I am fond of fritters as a use for the abundance of zucchini. And speaking of, would you believe me if I told you that we’ve done nothing but zucchini/squash for dinner in the past two weeks? It’s been getting really fun in the kitchen! 🙂
Coley
Hey Danielle! I DO believe you about all the zucchini and squash. They take over in the summer!! I hope you give these a try 🙂
Michele Lubaczewski
Hi Coley, I made these last night, they were great! Thanks for the receipe! Michele Lub
Coley
Yay! I’m so glad you liked them, Michelle! 🙂
Fabiana
Can I freeze these before cooking?
Coley
No, but you can freeze them after cooking. They reheat beautifully in the oven or toaster oven!
Jana Ferguson
These were so good and my family loved them! We have a ton of zucchini this year and I am planning to make a bunch and freeze them. Can you give advice on how (method/temp/time) to reheat?
★★★★★
Coley
So glad you loved these, Jana! Reheat in an oven or toaster oven at 375 degrees F for about 10-15 minutes.
Mary LaMorte
Hi there! Planning on making the Zucchini Fritters today. Trying to print, but the ads are covering the recipe! Tried a few times. Thought I should let you know.
Coley
Oh no! I’m so sorry to hear this, Mary. I’m going to reach out to my ad network for some help, but could you provide me with more information first? Are you trying to print from a phone, tablet or desktop? And what part of the recipe is being covered? Again, sorry for the hassle and thank you for letting me know!