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A stack of zucchini fritters on a white dinner plate topped with a dollop of sour cream and snipped chives sprinkled all over.

Zucchini Fritters

Course: Appetizer
Cuisine: American
Keyword: easy zucchini recipe, How to make zucchini fritters
Prep Time: 15 minutes
Cook Time: 15 minutes
Resting with Salt: 30 minutes
Servings: 4
Calories: 165kcal
These gems are truly a celebration of everything delicious about Spring and Summer! So easy to prepare and they can be served warm or at room temperature.
Print Recipe


  • lbs zucchini grated, about 3 cups from 3 medium zucchinis
  • tsp Kosher salt divided
  • ¼ cup all-purpose flour
  • ¼ cup Parmesan cheese grated
  • 2 cloves garlic minced
  • 1 large egg beaten
  • 1 tsp lemon zest
  • 2 tbsp chives finely chopped, plus more for garnish
  • 1 tbsp dill fresh, finely chopped
  • ½ tsp black pepper freshly ground
  • 2 tbsp olive oil you may need a little more when cooking in batches
  • Sour cream for serving


  • Place the shredded zucchini in a colander over a large bowl or in your sink. Sprinkle 2 tsp salt over the zucchini and toss with your hands. Place a weighted plate on top of the zucchini. Allow to rest for 30 minutes to 1 hour.
  • Transfer the zucchini to cheesecloth or a kitchen towel. Over the bowl or over your sink, squeeze the zucchini to release any remaining water. Transfer to a medium-sized bowl.
  • To the zucchini add the flour, Parmesan cheese, garlic, egg, lemon zest, chives, dill, pepper, and ½ tsp of salt. Stir until fully combined.
  • Heat the oil in a large skillet/saucepan over medium-high heat. Once the oil is shimmering, and working in batches, use an ice cream scoop or large spoon to pull a small mound of the zucchini mixture from the bowl (it should be about the size of a golf ball). Place the mound in the hot oil and use your hand, or a small spatula to gently flatten the fritter to about ¼-inch in thickness. Repeat without over-crowding the skillet.
  • Cook until the bottoms of the fritters are crispy and golden, about 2 minutes. Use a spatula to carefully flip the fritters and cook for another couple of minutes, or until nicely browned on both sides. Transfer the cooked fritters to a plate lined with paper towels.
  • Serve with cool sour cream and garnished with extra snipped chives, if desired.



No need to peel the zucchini, the skin is soft, nutritious, and delicious. 
If you're not a fan of lemon, dill, or chives, you can easily omit them from the recipe and still get wonderful results.  Resist adding additional quantities of these ingredients, as they may overpower the zucchini.  
Most of the salt that was used for extracting the water will fall away with the liquid, which is why we add another 1/2 tsp to the mixture. 
We think the fritters are best served warm, but they can be served at room temperature, too.  Although they won't be quite as crisp on the outside.  
The fritters can easily be reheated in a 350°F for about 10 to 15 minutes, or until heated through. This will also help them to get crispy again.
Store cooked fritters in an air-tight container in the fridge for up to 5 days.
See blog post for instruction for baking, air-frying, or deep-frying the fritters.
These are also wonderful served with our homemade ranch


Calories: 165kcal | Carbohydrates: 12g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 1586mg | Potassium: 491mg | Fiber: 2g | Sugar: 4g | Vitamin A: 531IU | Vitamin C: 33mg | Calcium: 116mg | Iron: 1mg