Zucchini Fritters

stacked zucchini patties with lemon wedges next to them and yogurt dip behind

5 from 6 votes

These crispy Zucchini Fritters are made with a cool sour cream dipping sauce for the ultimate summer appetizer! They're healthy, delicious and easy to fry on the stove.

Prep Time10

Cook Time15

Total Time30

Course: Appetizer

Cuisine: American

Keyword: deep fried zucchini, fried zucchini, fried zucchini recipe, pan fried zucchini, zucchini cakes, zucchini fritters, zucchini fritters recipe

Servings:

Calories: 262kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

Stove

Ingredients

For the Fritters

1 large zucchini, shredded, about 3 cups
1/2-3/4 cup panko crumbs, (you can also use original bread crumbs, or pork rind panko crumbs for a low carb option)
2 cloves garlic, minced
1/4 cup grated parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
salt and fresh ground pepper, to taste
2 large eggs
vegetable oil, for frying

For the Dip

1 cup sour cream
1/2 tablespoon fresh dill, chopped
1/2 tablespoon fresh chives, chopped

Instructions

Shred zucchini using the large holes on a cheese grater.
Transfer shredded zucchini to a large kitchen towel or thick paper towels; close the towel around the zucchini and squeeze out as much liquid as possible.
Place zucchini in a large mixing bowl.
Add breadcrumbs, garlic, cheese, basil, oregano, salt, pepper and eggs; stir with a fork until thoroughly combined.
If the mixture looks a little wet and won’t hold together, add a bit more breadcrumbs.
Heat vegetable oil in a large and deep skillet set over medium heat. Oil should cover the bottom of the skillet and should be about ¼ inch deep.
Once oil is hot, drop a glob of zucchini batter into the skillet; flatten it on top with the smooth side of a spoon.
Cook for 2 to 3 minutes or until golden brown.
Flip the cakes over and continue to cook for 2 to 3 more minutes, or until browned.
Remove cakes from skillet and transfer to a paper towel lined plate.
In the meantime, combine sour cream and herbs in a small bowl; mix until incorporated. Taste and adjust.
Serve warm zucchini cakes with the sour cream dipping sauce.

Notes

*Nutritional Analysis does not include Frying Oil*

Nutrition