Crispy Zucchini Fritters with Herbed Sour Cream Dip

(Quick & Vegetarian-Friendly)

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Servings: 8-12 fritters

Difficulty: Easy-Medium

Dietary: Vegetarian (Gluten-free option available)

Equipment Needed:

Box grater or food processor with grater attachment
Large mixing bowl
Cheesecloth or clean kitchen towel
Non-stick skillet
Measuring cups and spoons

Ingredients:

For the Fritters:

2 lbs (900g) zucchini (about 5 medium)
2 large eggs
½ cup (50g) finely chopped green onions
¾ cup (90g) all-purpose flour (or gluten-free flour blend)
1 tsp baking powder
1 tsp salt
½ tsp black pepper
3 tbsp olive oil for frying

For the Dip:

1 cup (240g) sour cream
2 tbsp fresh chives, finely chopped
1 tbsp fresh dill (optional)
Salt and pepper to taste

Method:

Freshly grated zucchini on wooden cutting board in modern kitchen with green subway tile backsplash and warm, earthy color grading

Grate zucchini using a box grater or food processor.

Grated zucchini being squeezed over a glass bowl in a modern kitchen with warm, earthy color grading

Place grated zucchini in cheesecloth, sprinkle with salt, let sit for 10 minutes.
CRUCIAL STEP: Squeeze zucchini thoroughly to remove ALL excess moisture.

Modern kitchen with professional food prep featuring cream-colored ceramic and clear bowls, wooden utensils, and a bowl of fritter mixture under soft, natural daylight.

Mix drained zucchini with eggs and green onions in a large bowl.
Combine flour, baking powder, remaining salt, and pepper in a separate bowl.
Fold dry ingredients into zucchini mixture until just combined.

Three fritters sizzling in a non-stick skillet on a white marble countertop in a modern kitchen with green subway tiles and copper pots hanging in the backdrop, shot in natural daylight

Heat oil in a skillet over medium heat.
Drop ¼ cup portions of mixture into hot oil, flatten slightly.
Cook 3-5 minutes per side until golden brown.
Transfer to a paper towel-lined plate.

Crucial Tips:

Squeeze zucchini until no more liquid comes out – this prevents soggy fritters.
Don’t overcrowd the pan.
Oil should be hot but not smoking.
Look for golden-brown edges before flipping.

Storage & Variations:

Storage:

Refrigerate up to 3 days.
Freeze for up to 1 month.
Reheat in oven at 350°F (175°C) until crispy.

Common Variations:

Add ½ cup crumbled feta for a Greek-style fritter.
Mix in ¼ cup grated Parmesan for an Italian version.
Substitute a gluten-free flour blend for regular flour.

Avoiding Common Mistakes:

Don’t skip the draining step.
Maintain consistent oil temperature.
Don’t make fritters too thick.
Always test one fritter first to check seasoning.

Freshly cooked golden-brown zucchini fritters garnished with herbs on a white ceramic platter, with herbed sour cream dip in a modern kitchen with green subway tile backsplash and warm, earthy tones.

These fritters should be crispy outside, tender inside, and never soggy. Perfect as appetizers, side dishes, or a light main course when served with salad.

https://thetastyk.com/zucchini-fritters-dill-sour-cream/