Zucchini Fritters with Dip – 20 Minute Dinner Recipes

Alright, picture this: I’m a kid again, sneaking into the kitchen while my mom fries up her famous zucchini fritters. The crispy edges crackle in the pan, the smell of fresh herbs fills the air, and I’m hovering, plate in hand, ready to devour every last bite. These fritters bring me right back to those simple, cozy evenings at home—where good food and laughter ruled the night. Today, I’m sharing that same magic with you, a quick, crunchy, flavor-packed dinner that’s as satisfying as it is speedy. Trust me, once you try these zucchini fritters with their cooling dip, they’ll be a go-to for your weeknight table!

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Ingredients

For the Main Dish:

• 3 medium zucchinis (about 1 pound), grated
• 1 teaspoon salt
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 2 large eggs, beaten
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley or dill (optional)
• 2 tablespoons olive oil (for frying)

For the Sauce / Garnish:

• 1/2 cup sour cream or Greek yogurt
• 1 teaspoon lemon juice
• 1 teaspoon chopped fresh dill or chives
• Salt and pepper to taste

How I Make It

Step 1:

Start by grating your zucchinis into a large bowl. Sprinkle with 1 teaspoon salt and toss well. Let them sit for about 5 minutes—this helps draw out excess water so your fritters aren’t soggy.

Step 2:

After resting, place the zucchini in a clean kitchen towel or cheesecloth and squeeze tightly to remove as much moisture as possible. The drier the zucchini, the crispier your fritters will be.

Step 3:

In a bowl, mix the shredded zucchini with flour, Parmesan, beaten eggs, garlic, pepper, and herbs. Stir gently until everything is combined but don’t overmix; you want a loose but cohesive batter.

Step 4:

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Scoop about 2 tablespoons of batter per fritter into the pan, flattening gently with the back of a spoon. Cook for 3–4 minutes on each side until golden brown and crispy. Don’t overcrowd the pan!

Step 5:

While the fritters cook, whisk together sour cream (or Greek yogurt), lemon juice, fresh herbs, salt, and pepper in a small bowl for the dip.

Step 6:

Plate the hot fritters with a generous dollop of the tangy herb dip. Serve immediately for the best crispy texture and refreshing contrast.

Variations & Tips

• Try adding a pinch of smoked paprika or cayenne for a little heat.
• Substitute Parmesan with feta for a tangier flavor.
• Use gluten-free flour if you’re avoiding gluten.
• For extra crunch, mix in some finely chopped walnuts or sunflower seeds.
• Serve with a zesty tzatziki instead of sour cream dip for a Mediterranean twist.
• If batter feels too wet, add a tablespoon of flour at a time until it holds together well.

How I Like to Serve It

I love these zucchini fritters as a light weeknight dinner paired with a simple green salad for freshness, or alongside roasted chicken for something heartier. They’re perfect for warm spring and summer evenings when zucchini is at its best. Also a great finger food for casual parties or brunches — everyone loves dipping!

Notes

• Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat gently in a skillet to bring back the crispiness—microwaving makes them soggy.

Closing: This recipe always hits the spot because it’s quick, crunchy, and packed with fresh flavors that remind me of home every time.