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!
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.
- 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!
- 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.
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.