Zucchini Fritters

Zucchini fritters are a great way to use up summer zucchini. The key to making zucchini fritters is to make sure any excess water from the grated zucchini is drained before they are combined with the other ingredients.

Course Side Dish, Vegetable

Cuisine American

Prep Time 20

Cook Time 10

Servings

Calories 283kcal

Author Kylie Mazon-Chambers

Ingredients

For the lemon yogurt sauce:

1 cup full-fat Greek yogurt
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice

For the zucchini fritters:

1 pound zucchini, grated (about 3 medium zucchini)
¾ cup plain breadcrumbs
2 large eggs
2 teaspoons diced chives, plus additional for garnishing
1 teaspoon lemon zest
½ teaspoon garlic powder
Kosher salt, as needed
¼ cup extra-virgin olive oil
Dill sprigs, for garnish (optional)

US Customary - Metric

Instructions

For the lemon yogurt sauce:

In a medium mixing bowl whisk together the Greek yogurt, lemon zest and lemon juice until combined. Cover and refrigerate until ready to use.

For the zucchini fritters:

Toss the zucchini in ½ teaspoon kosher salt in a colander and let sit for 10 minutes. Wrap in cheesecloth and drain the zucchini, squeezing dry and discarding any excess water.
Add the zucchini, breadcrumbs, egg, chives, lemon zest and garlic powder to a large mixing bowl. Season with salt, then fold the mixture until combined.
Heat a large nonstick skillet over medium heat, add the olive oil and heat through. Working in batches, scoop the zucchini fritters into ⅓ cup portions and shape into a flat circle. Fry until golden brown on one side, about 2 to 3 minutes. Flip and continue to cook until the other side is golden brown, about an additional 2 minutes.
Remove to a plate or platter and serve hot with the additional chives and dill if using.

Notes

After salting the grated zucchini, squeeze out as much liquid as possible using cheesecloth or a clean kitchen towel—this step is key for crispy zucchini fritters.

Nutrition