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Zucchini Fritters
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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. This ensures the outside is crisp rather than soggy. This recipe is inspired by mucver, a type of fried Turkish zucchini pancake. I serve them with a simple lemon Greek yogurt dipping sauce.
Zucchini fritters are also a great way to get kids to eat vegetables. This recipe started as a meal I created for my 1 year old son with things I had in our fridge. My number one tip when feeding kids (we did this starting at around 6 months) is to turn anything into a fritter, bite (like these broccoli Cheddar quinoa bites) or muffin! I helped myself to the leftovers and decided to add some subtle seasonings and a sauce and turn it into an easy and delicious appetizer the whole family can enjoy. If making for baby led weaning (BLW), for babies under one year, omit the salt.
Zucchini Fritters
Table of contents
Key Ingredients in This Recipe
- Zucchini – Zucchini or courgette is a summer squash with a mild, slightly sweet flavor. It’s in season in the summer months but is typically available year round. In this recipe I use zucchini though it can be used in combination with yellow summer squash.
- Breadcrumbs – I love making my own breadcrumbs out of leftover stale bread. Simply add bread to a food processor or blender and pulse until ground. Make the breadcrumbs ahead of time and store them in an airtight container.
- Egg – The egg acts as a binder and helps to hold the fritters together.
- Seasoning – I season the eggs with a combination of fresh chopped chives, garlic powder and salt.
- Greek yogurt – I serve the fritters topped with a simple lemon and Greek yogurt sauce. It adds a slightly tangy flavor.
How to Make Zucchini Fritters
Step 1: Make the 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.
Step 2: Drain zucchini.
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.
Step 3: Make the fritters.
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.
Step 4: Cook the fritters.
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.
Step 5: Serve.
Remove to a plate or platter and serve hot with the additional chives and dill if using.
Tips and Tricks for This Recipe
Swaps and Substitutions
- Feel free to add additional fresh chopped herbs to the zucchini fritter batter like green onion, dill or parsley.
- For additional vegetables, grate 1 small carrot and add to the zucchini fritter batter.
How to Freeze Zucchini Fritters
Once cool, add the fritters to a resealable ziplock bag and freeze for up to 3 months.
How to Reheat Zucchini Fritters
While I recommend first cooking these in oil in a skillet, they can easily be reheated in an air fryer. Heat the air fryer to 350ºF (180ºC). Add the fritters to the basket of the air fryer and cook until heated through, flipping halfway through, 6 minutes total.
Other Recipes to Try
If you enjoy this zucchini fritter recipe, give these a try:
Zucchini Fritters
Rate this Recipe
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)
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.
Nutrition:
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Used to make these for my nephew and found myself eating them as well. Perfect for kids and adults!
Love a crowd-pleaser recipe!! Thanks for sharing!