This post may contain affiliate links. Please read our disclosure policy.
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.
Crispy Zucchini Fritters with Dipping Sauce
Everyone needs a few good zucchini recipes for summer. This fun and flavorful appetizer is one of my favorites! These savory bite-sized fritters have the texture of cake with a golden brown crunch on the outside, and it’s seriously hard to stop eating them!
The 3-ingredient sour cream dipping sauce is an amazing finishing touch for this dish. It’s cool, creamy and super low-effort. The dip goes perfectly with the fritters and it also tastes great with potatoes, nachos, tacos and more!
Recipe Ingredients
For the Fritters
- Zucchini: Shred one large zucchini before starting on your fritters.
- Panko Crumbs or Pork Rind Panko Crumbs: You can also use regular bread crumbs.
- Minced Garlic
- Parmesan Cheese
- Dried Basil
- Dried Oregano
- Salt & Pepper: Season with salt and pepper as desired.
- Eggs
- Vegetable Oil: The oil will be used to fry your fritters.
For the Sour Cream Dipping Sauce
- Sour Cream
- Fresh Dill
- Fresh Chives: Finely chop your dill and chives.
How to Make Zucchini Fritters
- Drain Zucchini: Add your 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.
- Make Fritter Batter: Place drained zucchini in a large mixing bowl. Add breadcrumbs, garlic, cheese, basil, oregano, salt, pepper and eggs; stir with a fork until thoroughly combined.
- Heat Oil: Heat the vegetable oil in a large and deep skillet set over medium heat. The oil should cover the bottom of the skillet and should be about ¼ inch deep.
- Add Fritters: Once the oil is hot, drop a glob of zucchini batter into the skillet; flatten it on top with the smooth side of a spoon.
- Fry: Cook the fritters for 2 to 3 minutes or until golden brown. Flip the cakes over and continue to cook them for 2 to 3 more minutes, or until browned.
- Remove from Heat: Remove your cakes from the skillet and transfer them to a paper towel lined plate.
- Make Dip: Combine the sour cream and chopped herbs in a small bowl; mix until incorporated.
- Serve & Enjoy: Serve your warm zucchini cakes with the sour cream dipping sauce.
Tips for the Best Zucchini Fritters
- Drain Zucchini Fully: Make sure you squeeze out all the excess water from your grated zucchini before you make your batter.
- Adjust Batter if Needed: If the zucchini mixture looks a little wet and won’t hold together, add a bit more breadcrumbs.
- Fry in Batches: Don’t be afraid to fry your fritters in separate batches, especially if you’re using a smaller skillet. You don’t want to crowd too many together at once.
- Use Fresh Zucchini: I love taking advantage of the summer harvest and using fresh zucchini for this recipe!
Serving Suggestions
- Top with a Poached Egg: These fritters make a tasty breakfast, especially when they’re served with a fried or poached egg.
- Serve with Pork: Try pairing your zucchini cakes with my Juicy Grilled Pork Chops!
- Serve with a Salad: These fritters will taste amazing with any summer salad. Make them as a side or appetizer for my Easy Shrimp Salad Recipe!
How to Store and Reheat Leftovers
- Store your leftover fritters in an airtight container in the fridge. They’ll last for up to a week! If you store them in the freezer instead, they’ll stay good for 3 months.
- To reheat your fritters, bake them on a lightly greased or non-stick baking sheet at 200°F until warm. If they’re coming from the freezer, be sure to thaw them out before reheating.
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.
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.
Equipment
- Stove
Notes
*Nutritional Analysis does not include Frying Oil*
Nutrition
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
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make a recipe? Leave a rating
These were so easy to make and everyone absolutely loved them!
I am very glad you enjoyed it! Thank YOU! 🙂
My husband loved them and couldn’t stop eating them! Can’t wait to make these again! They are so delicious and addicting!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
This is such a great idea!! Perfect appetizers!
Thank you so much! I am very glad you enjoyed it! 🙂
Gave these a try last night and they did not disappoint! Quite possibly my new favorite way to enjoy zucchini! Delicious!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
LOVE how crispy these turned out!
I am very glad you enjoy it! Thank YOU! 🙂
i love the crispy crust on these! these are delicious!
I am very glad you enjoyed them! Thank YOU! 🙂
Not hard to make and we’re very good. The only thing I scan say is I had to use a couple zucchini’s you get the recipe amount.
I am very glad you enjoyed them! Thank YOU! 🙂
Can these be frozen?
Yes. Store leftover fritters in an airtight container and freeze them for up to 3 months.