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Easy 5-Step Zucchini Fritters
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These crispy zucchini fritters are an easy, flavorful way to use up fresh summer zucchini, made with simple ingredients and pan-fried until golden brown. Inspired by mücver, a traditional Turkish zucchini fritter, this version is lightly seasoned and served with a bright lemon Greek yogurt dipping sauce for balance. Perfect as an appetizer, light lunch, or kid-friendly meal, these fritters are both versatile and approachable. If you’re looking for more zucchini-forward recipes, try my zucchini and feta pasta or these chickpea fritters next.
Why You’ll Love This Recipe
- Crispy, not soggy – Properly drained zucchini ensures golden, crisp edges.
- Family-friendly – A great way to get kids to eat vegetables.
- Versatile – Works as an appetizer, side dish, or light main.
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.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
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.
Swaps and Substitutions
- Zucchini: Use a mix of zucchini and yellow summer squash.
- Breadcrumbs: Swap with panko or homemade breadcrumbs.
- Herbs: Add dill, parsley, or green onions for extra flavor.
- Greek Yogurt Sauce: Serve with sour cream or tzatziki instead.
- For Baby-Led Weaning: Omit added salt for babies under one year.
How to Make Zucchini Fritters (Step-by-Step)
In a medium mixing bowl whisk together the Greek yogurt, lemon zest and lemon juice until combined. Cover and refrigerate until ready to use.
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.
How to Serve Zucchini Fritters
- With lemon Greek yogurt sauce for dipping.
- As a side dish with grilled chicken or fish.
- Served warm as an appetizer.
- Topped with extra herbs like chives or dill.
How to Store Zucchini Fritters
- Refrigerate: Store leftover zucchini fritters in an airtight container for up to 3 days.
- Freeze: Freeze cooked fritters in a zip-top bag for up to 3 months.
- Reheat: Reheat in an air fryer at 350°F (180°C) until warmed through and crisp.
FAQ – Frequently Asked Questions
Draining the grated zucchini thoroughly before mixing prevents excess moisture and helps the fritters crisp up.
Absolutely. Once cooled, freeze them in a sealed bag for up to 3 months.
Yes. Cook them fully, store in the refrigerator, and reheat before serving.
Yes. These fritters are mild in flavor and easy to adapt—omit salt for baby-led weaning.
A lemon Greek yogurt sauce pairs perfectly, but sour cream or tzatziki also work well.
Other Recipes to Try
If you enjoyed these zucchini fritters, try these plant-forward recipes next:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Zucchini Fritters
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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.
Notes:
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!