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Zucchini fritters

These zucchini fritters make about 10 crisp-edged patties, enough for 2 as a side dish. Grated zucchini is salted, squeezed dry, then mixed with egg, flour, Parmesan, scallions, and dill before being pan-fried until golden. A lemon-garlic yogurt sauce adds tang and keeps the fritters light. Serve them hot from the skillet for the best texture.

Prep 15 minCook 15 minRest 10 minAdjust servings ↓
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Zucchini fritters
~320 calper person · ~640 total
~$4.75meal total · ~$2.38 per person

Estimated calories and US ingredient costs.

For 4 servings, double everything and use two large skillets or fry in a second batch so the pan never looks crowded. Keep finished fritters on a rack in a 200 F oven while you cook the rest; crowded pans trap steam and soften the crust. The olive oil amount assumes the fritters absorb only part of the oil in the pan, not all of it.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

10 left
Step 1

Make the yogurt sauce

~120 min cook

Make the yogurt sauce.

In a small bowl, stir together 1/2 cup plain Greek yogurt, 1 tsp lemon juice, 1 tsp minced garlic, 1 1/2 tsp chopped dill, and 1/4 tsp of the kosher salt until smooth.

Refrigerate it while you finish the fritters, and chill any leftovers within 2 hours.

Ingredients
  • 1 tsp total for recipeKosher salt, divided
  • 1 1/2 tspDill, divided
  • 1/2 cupPlain Greek yogurt
  • 1 tspLemon juice
  • 1 tspGarlic
Step 2

Check zucchini

After ~120 min

Check Zucchini fritters and continue when ready.

Step 3

Salt the zucchini

~10 min cook

Salt the zucchini.

Pile 12 oz grated zucchini in a colander set over a bowl and toss it with 1/2 tsp of the kosher salt.

Let it stand for 10 minutes to draw out moisture.

This resting time matters because drier zucchini browns instead of steaming in the pan.

Ingredients
  • 12 ozZucchini
  • 1 tsp total for recipeKosher salt, divided
Step 4

Check zucchini

After ~10 min

Check Zucchini fritters and continue when ready.

Step 5

Squeeze very dry

~4 min

Squeeze very dry.

Transfer the zucchini to a clean kitchen towel and wring it over the sink until only a little moisture comes out.

Return the dry shreds to a mixing bowl.

The zucchini should look fluffy and compact rather than wet; if it is still damp, squeeze it again for a better crisp finish.

Ingredients
  • 12 oz total for recipeZucchini
Step 6

Mix the batter

~3 min

Mix the batter.

Add 1 large beaten egg, 1/3 cup all-purpose flour, 2 tbsp grated Parmesan cheese, 1 oz thinly sliced scallions, 2 tbsp chopped dill, 1/2 tsp baking powder, the remaining 1/4 tsp kosher salt, and 1/4 tsp black pepper to the zucchini.

Stir just until the mixture holds together in rough mounds.

Do not overmix, or the fritters can turn dense.

Ingredients
  • 12 oz total for recipeZucchini
  • 1 tsp total for recipeKosher salt, divided
  • 1Large egg, beaten
  • 1/3 cupAll-purpose flour
  • 2 tbspGrated Parmesan cheese
  • 1 ozScallions
  • 2 tbspDill, divided
  • 1/2 tspBaking powder
  • 1/4 tspBlack pepper
Step 7

Heat the skillet

~1 min

Heat the skillet.

Set a 12-inch skillet over medium heat and add 2 tbsp of the olive oil.

When the oil shimmers and runs easily across the pan, it is ready.

If the oil smokes, lower the heat before adding the batter so the outsides do not brown before the centers set.

Ingredients
  • 2 tbspOlive oil
Step 8

Pan-fry the first batch

~6 min

Pan-fry the first batch.

Scoop the batter into the skillet in heaping 2 tbsp portions, spacing the mounds apart.

Flatten each one lightly with a spatula to about 2 1/2 inches wide.

Cook for 2 to 3 minutes per side, until deeply golden and firm enough to flip without breaking.

Step 9

Finish and serve

~1 min

Finish

Move the cooked fritters to a wire rack or paper towel-lined plate while you fry the remaining batter, adding the remaining 1 tbsp olive oil if the pan looks dry.

Ingredients
  • 1 tbspOlive oil
Step 10

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Zucchini fritters: serve.

Zucchini fritters: Serve the fritters hot with the yogurt sauce spooned alongside or over the top so the crust stays crisp at the table.

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Ingredients

For 2 people

  • 12 oz zucchini, grated and squeezed dry
  • 1 tsp kosher salt, divided
  • 1 large egg, beaten
  • 1/3 cup all-purpose flour
  • 2 tbsp grated Parmesan cheese
  • 1 oz scallions, thinly sliced
  • 2 1/2 tbsp chopped dill, divided
  • 1/2 tsp baking powder
  • 1/4 tsp black pepper
  • 3 tbsp olive oil
  • 1/2 cup plain Greek yogurt
  • 1 tsp lemon juice
  • 1 tsp minced garlic

Method

  1. Make the yogurt sauceIn a small bowl, stir together 1/2 cup plain Greek yogurt, 1 tsp lemon juice, 1 tsp minced garlic, 1 1/2 tsp chopped dill, and 1/4 tsp of the kosher salt until smooth. Refrigerate it while you finish the fritters, and chill any leftovers within 2 hours.
  2. Salt the zucchiniPile 12 oz grated zucchini in a colander set over a bowl and toss it with 1/2 tsp of the kosher salt. Let it stand for 10 minutes to draw out moisture. This resting time matters because drier zucchini browns instead of steaming in the pan.
  3. Squeeze very dryTransfer the zucchini to a clean kitchen towel and wring it over the sink until only a little moisture comes out. Return the dry shreds to a mixing bowl. The zucchini should look fluffy and compact rather than wet; if it is still damp, squeeze it again for a better crisp finish.
  4. Mix the batterAdd 1 large beaten egg, 1/3 cup all-purpose flour, 2 tbsp grated Parmesan cheese, 1 oz thinly sliced scallions, 2 tbsp chopped dill, 1/2 tsp baking powder, the remaining 1/4 tsp kosher salt, and 1/4 tsp black pepper to the zucchini. Stir just until the mixture holds together in rough mounds. Do not overmix, or the fritters can turn dense.
  5. Heat the skilletSet a 12-inch skillet over medium heat and add 2 tbsp of the olive oil. When the oil shimmers and runs easily across the pan, it is ready. If the oil smokes, lower the heat before adding the batter so the outsides do not brown before the centers set.
  6. Pan-fry the first batchScoop the batter into the skillet in heaping 2 tbsp portions, spacing the mounds apart. Flatten each one lightly with a spatula to about 2 1/2 inches wide. Cook for 2 to 3 minutes per side, until deeply golden and firm enough to flip without breaking.
  7. Finish and serveMove the cooked fritters to a wire rack or paper towel-lined plate while you fry the remaining batter, adding the remaining 1 tbsp olive oil if the pan looks dry. Serve the fritters hot with the yogurt sauce spooned alongside or over the top so the crust stays crisp at the table.

Before you cook

What to get ready

Wide skillet, mixing bowl, broad spatula and rack or plate for draining.

Salt grated zucchini, then squeeze in a clean towel before adding the egg and flour.

If something needs adjusting

Centers stay wet while edges brown

Squeeze out more moisture and flatten each fritter; lower the heat if the outside colors too fast.

First side is dark but center is not set

Use thinner, evenly sized portions and reduce heat slightly. Egg-containing mixtures need to cook through rather than just forming a crust.

Store for later

Refrigerate cooked patties promptly in a shallow container. Reheat centers to 165°F in a skillet or oven and keep yogurt sauces cold and separate.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use extra yogurt and dill for a cold egg-salad filling.

Next use for your ingredients: Egg salad sandwich →

Calculate this meal with your own prices →

How to Use a Food Thermometer →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Grate the zucchini on the large holes of a box grater, then squeeze it aggressively in a towel before mixing. If the batter seems loose after combining, let it sit for 2 minutes so the flour hydrates, rather than adding extra flour and making the fritters heavy.

Make it work for you

Swap the Parmesan for 2 tbsp crumbled feta if you want a saltier, tangier fritter. Because feta contains more moisture and salt than Parmesan, reduce the added kosher salt in the batter slightly and keep the skillet a touch lower so the patties brown without scorching.

Use more of your zucchini and egg in chicken patties with zucchini.

Why do my zucchini fritters fall apart in the pan?

The usual causes are wet zucchini, a skillet that is not hot enough, or flipping too soon. Squeeze the zucchini very dry, keep the batter loose but cohesive, and let the first side form a good golden crust before turning. If needed, make the patties slightly smaller so they hold together more easily.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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