Go Back

Easy Zucchini Fritters Recipe- Quick & Delicious Bites

Quick pan-fried zucchini fritters with Parmesan, chives, and a simple creamy yogurt sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine American, Mediterranean
Servings 4 servings
Calories 150 kcal

Equipment

  • 1 box grater for grating zucchini
  • 1 colander to drain salted zucchini
  • 1 mixing bowl medium size
  • 1 large skillet for pan-frying
  • 1 spoon for portioning and flattening fritters
  • 1 kitchen towel or paper towels for squeezing zucchini

Ingredients
  

For the zucchini fritters

  • 2 medium zucchini grated
  • 1 teaspoon salt divided
  • 1 large egg
  • 1/3 cup all-purpose flour
  • 1/4 cup Parmesan cheese grated
  • 2 tablespoons chives chopped, or green onion
  • 1 clove garlic minced
  • 1/4 teaspoon black pepper
  • 2 to 3 tablespoons olive oil for pan-frying

For the creamy yogurt sauce

  • 1/2 cup plain Greek yogurt
  • 1 teaspoon lemon juice
  • 1 tablespoon chives chopped
  • 1 pinch salt
  • 1 pinch black pepper

Instructions
 

Prepare the sauce

  • Stir together the Greek yogurt, lemon juice, chopped chives, a pinch of salt, and a pinch of black pepper in a small bowl. Refrigerate until ready to serve.

Make the fritters

  • Grate the zucchini using the large holes of a box grater. Place it in a colander, sprinkle with 1/2 teaspoon salt, and let it sit for 10 minutes.
  • Transfer the zucchini to a clean kitchen towel or paper towels and squeeze very well to remove as much liquid as possible.
  • In a medium bowl, combine the squeezed zucchini, egg, flour, Parmesan, chopped chives, minced garlic, remaining 1/2 teaspoon salt, and black pepper. Stir until evenly mixed.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat.
  • Scoop about 2 tablespoons of the mixture per fritter into the skillet and flatten each one gently with the back of a spoon.
  • Cook in batches for 3 to 4 minutes per side, until deep golden brown and crisp at the edges. Add more oil if needed between batches.
  • Transfer the cooked fritters to a paper towel-lined plate or wire rack and let rest briefly.
  • Serve warm with the creamy yogurt sauce and extra chopped chives if desired.

Notes

For the crispiest fritters, squeeze the zucchini very thoroughly before mixing. Do not overcrowd the skillet. Reheat leftovers in a skillet or oven to bring back the crisp texture.