Have extra zucchini? Make zucchini fritters! With freshly grated zucchini, egg, flour, and herbs, they are easy. Serve with a garlicky lemony sour cream dipping sauce.

When zucchini are in season, we can barely keep up with the bounty! One vigorous zucchini plant can easily supply a family of four. Two or three plants and you are leaving bags of zucchini on your neighbors’ porches.

Here’s a quick and easy zucchini fritter recipe that’s perfect for a side or snack.

How to Make Zucchini Fritters

This recipe uses a simple batter of zucchini, egg, flour, green onions, herbs and lemon. You gently fry the fritters in hot oil until lightly browned on both sides.

We’re making a sour cream dipping sauce with lemon and garlic, or you could skip that and just serve with a dollop of yogurt.

How do you keep fritters from getting soggy?

Fresh garden zucchini is usually heavy with water. If you grate them and use them right away in these fritters it will be hard to crisp them up in a pan.

The trick to keep them from being mushy? Drain the freshly grated zucchini of excess moisture. If you salt the grated zucchini and let it drain in a sieve over a bowl, the salt will help draw out the extra water.

What to serve with zucchini fritters?

Think of these fritters as a vegetable side or a simple appetizer. Serve them alongside meat, a green salad, or even topped with a fried egg!

Make ahead fritters

Have leftovers, or need to make ahead? You can make ahead these fritters and keep them chilled in the refrigerator for up to a week, or frozen for up to 3 months. If frozen, thaw overnight in the fridge. To reheat, spread them out on a lined baking sheet and put them in a 350°F oven until heated through.


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