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Crispy Shredded Zucchini Fritters Recipe Easy Homemade with Creamy Dip

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These crispy shredded zucchini fritters are quick and easy to make, featuring a light, crispy base paired with a creamy sour cream dip. Perfect for snacks, appetizers, or side dishes, they come together in under 30 minutes using simple ingredients.

Ingredients

Scale
  • 3 medium zucchini (about 1 pound / 450g), shredded
  • 1 teaspoon salt (to draw out moisture from zucchini)
  • 2 large eggs, room temperature
  • ½ cup (60g) all-purpose flour (can substitute with almond flour for gluten-free)
  • ¼ cup (25g) grated Parmesan cheese (optional)
  • 2 cloves garlic, minced
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • Olive oil or vegetable oil, for frying
  • ½ cup (120g) sour cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh dill or chives, finely chopped
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste

Instructions

  1. Using a box grater or food processor, shred the zucchini into a large mixing bowl. Sprinkle with 1 teaspoon salt, toss, and let sit for 10 minutes to draw out moisture.
  2. Place the shredded zucchini in a clean kitchen towel or cheesecloth and wring out as much liquid as possible.
  3. Transfer the zucchini back to the bowl. Add eggs, flour, grated Parmesan, minced garlic, black pepper, and chopped parsley. Stir until just combined. If batter is too wet, add a little more flour.
  4. Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat (about 350°F).
  5. Scoop about 2 tablespoons of batter per fritter into the skillet. Flatten slightly with a spatula. Cook for 3-4 minutes on the first side until golden and crispy, then flip and cook another 2-3 minutes. Work in batches to avoid overcrowding.
  6. Transfer cooked fritters to a plate lined with paper towels to drain excess oil.
  7. While fritters cook, mix sour cream, lemon juice, dill or chives, garlic powder, salt, and pepper in a small bowl. Chill until serving.
  8. Serve the fritters warm with the creamy sour cream dip.

Notes

Squeeze out as much moisture as possible from the shredded zucchini to ensure crispy fritters. Use fresh eggs at room temperature for better binding. Heat oil to medium heat (about 350°F) to avoid greasy or burnt fritters. Flip fritters only once and avoid overcrowding the pan. Parmesan cheese adds flavor and helps browning. Batter can be refrigerated up to 24 hours before frying. For gluten-free, substitute all-purpose flour with almond flour. Vegan option: replace eggs with flax eggs and use dairy-free sour cream.

Nutrition

Keywords: zucchini fritters, crispy fritters, zucchini recipe, easy appetizer, homemade fritters, sour cream dip, gluten-free fritters, vegetarian snack

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