Crispy zucchini fritters with creamy dill sauce are golden at the edges, tender in the middle, and easy to make on a weeknight. Parmesan and green onions add savory flavor, while the cool, tangy sauce balances every bite. They work as a snack, a side, or a light dinner with a salad.
Ingredients
- 2 medium grated zucchini — Squeeze out the water before mixing. Zucchini holds a lot of liquid, and any extra moisture is what keeps fritters from crisping.
- 2 large eggs — These bind the batter so the fritters hold together in the pan.
- 1/2 cup (60 g) all-purpose flour — Flour gives the batter structure. Spoon it into the measuring cup and level it off rather than scooping straight from the bag.
- 2 green onions, chopped — Adds a mild oniony bite. Use both the white and green parts.
- 2 garlic cloves — Minced finely so the flavor spreads evenly through the batter.
- 1/2 cup (50 g) grated parmesan — Use freshly grated parmesan from a block for the best melt and savory flavor. Pre-grated cans are drier and less flavorful.
- 1 tsp salt — Seasons the batter. This is the salt for the fritters, not the sauce.
- 1/2 tsp black pepper — Adds gentle heat to the batter.
- 2-3 tbsp olive oil — For frying. Add enough to coat the bottom of the skillet so the fritters crisp evenly.
- 1/2 tsp baking powder — Gives the fritters a little lift so they stay light inside.
- 2 tbsp fresh dill, chopped — Brightens the batter with fresh herbal flavor.
- 1/4 cup (60 g) mayonnaise — The base of the sauce. It gives the dip body and keeps it creamy.
- 1 tbsp fresh lemon juice — Adds brightness that cuts through the fried flavor.
- 1/2 cup (120 g) sour cream — Makes the sauce tangy and cool.
- 1 tbsp fresh dill, chopped — This is the dill for the sauce, separate from the batter dill.
- 1/4 tsp salt — Seasons the sauce only.
- 1/4 tsp black pepper — Seasons the sauce only.
How To Make Crispy Zucchini Fritters with Creamy Dill Sauce
- Remove the excess water. Place the grated zucchini in a clean towel and squeeze firmly over the sink until most of the liquid is gone. Transfer it to a large bowl. Pro Tip: Don’t skip this step. Wet zucchini makes soggy fritters that fall apart in the pan.
- Whisk the creamy dill sauce. In a small bowl, whisk the sour cream, mayonnaise, lemon juice, 1 tbsp chopped dill, 1/4 tsp salt, and 1/4 tsp black pepper until smooth. Taste and adjust if you like. Refrigerate while you cook so it stays cool and fresh.
- Combine the batter. To the bowl of squeezed zucchini, add the eggs, flour, parmesan, green onions, garlic, 1 tsp salt, black pepper, baking powder, and 2 tbsp chopped dill. Stir until evenly combined. The batter should be thick and scoopable, not runny. Pro Tip: If it looks loose, let it rest for 5 minutes; the flour will absorb some moisture.
- Heat the oil and fry. Heat the olive oil in a skillet over medium heat until shimmering. Drop spoonfuls of batter into the pan, then gently flatten each one with the back of the spoon. Fry until golden and crispy on the bottom, about 3 minutes, then flip and cook until golden and crispy on both sides. Add more oil as needed between batches. Drain the fritters briefly on a paper towel and serve warm with the dill sauce.
What To Expect While They Cook
The batter will look loose and shaggy at first. That’s normal, because the zucchini keeps releasing a little moisture as it sits. Once the fritters hit the hot oil, they should sizzle right away and start to set within a minute or two. If they spread out too thin, the batter was probably too wet.
Halfway through frying, the edges will turn deep golden and the centers will look set. Fritters should feel firm when you press them gently with a spatula. The aroma will be toasty and savory, with a little sweetness from the green onions.
Where This Recipe Can Go Wrong
Soggy, falling-apart fritters. This usually happens when the zucchini wasn’t squeezed dry enough. Squeeze it in a towel until little liquid comes out, and be firm about it.
Pale, greasy fritters. If the oil is too cool, the fritters soak it up instead of crisping. Let the oil heat until it shimmers before adding the batter, and don’t crowd the pan.
Burnt outsides and raw centers. Medium heat is the sweet spot. If the outsides darken before the middle is set, lower the heat slightly and give them a little more time.
Why This Recipe Works
Squeezing the zucchini removes the water that would otherwise steam the batter. Flour and egg then hold the shreds together, while baking powder adds a light lift. Parmesan browns in the pan, giving the outside extra savory crust. The sauce uses sour cream and mayonnaise, which give a creamy, tangy coating that pairs well with the fried edges.
Easy Ways To Switch It Up
- Swap the herb. Chopped fresh chives or parsley work in place of dill in the batter. The sauce will taste a little different, but still fresh.
- Change the cheese. Feta or cheddar can replace parmesan. Feta adds a salty tang, and cheddar makes the fritters richer and softer inside.
- Add a little heat. A pinch of red pepper flakes in the batter gives a mild kick without changing the texture.
Serving Suggestions
Serve the fritters warm with the creamy dill sauce spooned alongside. They also pair well with a simple green salad, a squeeze of extra lemon, or a bowl of tomatoes and cucumbers. For a light dinner, add a side of roasted potatoes or grilled chicken.
Storage And Make-Ahead
Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Keep the dill sauce covered and refrigerated for up to 3 days as well. To reheat, place the fritters on a baking sheet and warm them in a 375°F oven for 5 to 8 minutes until hot and crisp again. Make-Ahead Tip: You can freeze cooked fritters on a lined tray, then move them to a freezer bag for up to 2 months. Reheat from frozen in the oven until hot all the way through.
Frequently Asked Questions
Can you make the batter ahead of time?
It’s best to fry the batter right after mixing. The zucchini releases more water as it sits, which can make the fritters loose. If you need to wait, squeeze the zucchini again before frying.
Can you bake these instead of frying?
Frying gives the crispiest result, so this recipe is written for the skillet. Baking will produce a softer, less golden fritter, and the timing will be different.
Can I use something other than sour cream in the sauce?
Plain Greek yogurt can replace sour cream for a lighter, tangier sauce. It will be a little thinner, so you may want to add an extra pinch of salt.
Why are my fritters falling apart?
The batter is usually too wet, most often from zucchini that wasn’t squeezed dry enough. Squeeze the shreds firmly in a towel before mixing, and let the batter rest briefly if it looks loose.
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Crispy Zucchini Fritters with Creamy Dill Sauce
Ingredients
Method
- Squeeze the grated zucchini in a clean towel to remove excess water, then place in a large bowl.
- Whisk the sour cream, mayonnaise, lemon juice, 1 tbsp dill, 1/4 tsp salt, and 1/4 tsp black pepper together to make the creamy dill sauce.
- Combine the zucchini, eggs, flour, parmesan, green onions, garlic, 1 tsp salt, black pepper, baking powder, and 2 tbsp dill in a bowl.
- Heat olive oil in a skillet over medium heat, drop spoonfuls of batter, flatten them, and fry until golden and crispy on both sides.
