Zucchini Fritters

Quick and EasyVegetarianFrittersZucchini

Zucchini fritters with a garlic lemon sour cream dipping sauce. Easy and perfect for summer!

Photography Credit: Elise Bauer

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 zucchinis on your neighbors’ porches.

Here’s a quick and easy zucchini fritter recipe that’s perfect for a side or snack. The trick to keep them from being mushy?

Drain the freshly grated zucchini of excess moisture. Fresh garden zucchinis are usually heavy with water. 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.

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.

Zucchini Fritters Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Zucchini resting time: 10 minutes
  • Yield: Serves 4

You can easily substitute the fresh herbs with 1/2 teaspoon or so of dried herbs such as Italian seasoning.

A variation that several commenters have mentioned is to add a bit of cumin and feta to the mixture. You can also separate the egg and whip up the egg white and fold back in for lighter and fluffier fritters.


  • 1 pound of zucchini (about 3 medium sized), coarsely grated
  • 1 teaspoon kosher salt
  • 1/2 cup sour cream (can sub Greek yogurt)
  • 1 clove garlic, minced, about 1 teaspoon
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • Pinch of salt
  • 1 large egg
  • 1/2 cup all purpose flour
  • 3 green onions, minced
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh basil
  • 1/2 teaspoon lemon zest
  • 1 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup of extra virgin olive oil or canola oil


1 Salt and drain zucchini: Salt the grated zucchini with about 1 teaspoon of salt. Place in a sieve or colander over a bowl. Let sit for 10 minutes.

Press down with a wooden spoon to push out more of the water. Wrap in paper towels and try to squeeze out more liquid.

2 Make dipping sauce: While the zucchini is releasing its liquid in step one, make the dipping sauce. Whisk together the sour cream, minced garlic, lemon zest, lemon juice, and a pinch of salt into a medium bowl and set aside.

3 Mix zucchini with egg, flour, green onions, herbs, zest, salt, pepper: Whisk egg in a large bowl. Add the grated zucchini, flour, minced green onions, thyme, basil, lemon zest, salt and pepper. Mix to combine well.

4 Fry zucchini fritters: Heat oil in a large skillet (we recommend a 10-inch cast iron skillet) over medium high heat until the oil is shimmery and hot. Test the oil by flicking a little flour into it. If the flour sizzles it's ready.

Cook the fritters in batches. Drop heaping tablespoons of batter into the skillet. Flatten slightly with the back end of a spoon or spatula. Cook, turning once, until browned, 4-6 minutes on each side.

Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.

Serve immediately, with sour cream dipping sauce.

Fritters can be reheated by placing on a sheet pan under a broiler for a minute or two.

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Zucchini Fritters

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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69 Comments / Reviews

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Did you make it? Rate it!

  1. jj

    The salt in this is overwhelming. To salt the zucchini to get the moisture out, then add the salt listed in the recipe (followed to the letter)– these were inedible. And I really had high hopes!


    Show Replies (1)
  2. Hayley

    I used a bit less salt, oil just add needed, and used lime instead of lemon. Wow! Try it with lime! So good. I’ve made this five times in the last month because I keep getting requests to make it again. I’ve done it a little different each time (like adding shredded potato as well) but lime is a keeper. Forgetting to salt the zucchini has been my biggest mess up yet.


  3. Sue

    I made it – While the flavor was really good, it was EXTREMELY salty. I’m sure some of the salt will drip out with all that water and then a bit more when you squeeze it with paper towels, but essentially adding 4-1/2 tsp of salt is way too much

    Next time I will reduce the 1 Tbsp salt used to draw out the water and I won’t add any more salt.


  4. Vimary

    Tasty and fairly simple recipe. They turned out really good and yummy. It was my first time making zucchini fritters and it will no be the last!


  5. Vimary

    My first time making zucchini fritters and this was a great start! Savory and a good recipe, we loved it.


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