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stacked zucchini patties with lemon wedges next to them and yogurt dip behind
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5 from 6 votes

Zucchini Fritters

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 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: American
Keyword: deep fried zucchini, fried zucchini, fried zucchini recipe, pan fried zucchini, zucchini cakes, zucchini fritters, zucchini fritters recipe
Servings: 4
Calories: 262kcal


  • Stove


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


  • 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.


*Nutritional Analysis does not include Frying Oil*


Calories: 262kcal | Carbohydrates: 20g | Protein: 8g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 124mg | Sodium: 257mg | Potassium: 239mg | Fiber: 1g | Sugar: 3g | Vitamin A: 645IU | Vitamin C: 10mg | Calcium: 169mg | Iron: 1mg