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.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Remove from Heat: Remove your cakes from the skillet and transfer them to a paper towel lined plate.
7. Make Dip: Combine the sour cream and chopped herbs in a small bowl; mix until incorporated.
8. 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.