Crispy Zucchini Fritters

These zucchini fritters are golden and crisp on the outside, soft and flavorful on the inside, and full of real garden-fresh taste.

They’re one of those recipes you don’t need to plan around — just grate, mix, and fry.

Perfect when your fridge has a few extra zucchinis and you don’t want them to go to waste.

The inside stays moist but not soggy, thanks to squeezing out all the water, and the edges get that perfect pan-fried crunch.

Fresh dill adds a burst of herby flavor that lifts the whole dish, and the spring onions give just the right balance without overpowering the fritters.

A little Parmesan helps with that golden crust and gives a mild, savory note in every bite.

And when you dip them in the cool, creamy yogurt sauce? It’s the kind of match that makes you go back for more.

Make a batch for lunch, a quick side, or even a snack with tea. If you’re lucky enough to have leftovers, they reheat beautifully in a pan.

They’re simple, satisfying, and the kind of food that feels good to cook and even better to eat.

Table of Contents

Crispy Zucchini Fritters Recipe

Ingredients

3 medium zucchinis (about 500g), grated
1 teaspoon salt
2 large eggs
½ cup all-purpose flour
⅓ cup grated parmesan cheese
2 spring onions, finely chopped
2 tablespoons fresh dill, finely chopped
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon baking powder
Vegetable oil for frying

For The Dip

¾ Cup Greek yogurt
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped
Salt and pepper to taste

Instructions

Place the grated zucchini in a large bowl. Sprinkle with salt and toss well. Let it sit for 10 minutes to draw out excess moisture.
After 10 minutes, transfer the zucchini to a clean kitchen towel or cheesecloth. Wrap it up and squeeze firmly to remove as much liquid as possible. The drier, the better.
In a clean large mixing bowl, whisk the eggs. Add flour, grated Parmesan, spring onions, dill, garlic powder, black pepper, and baking powder. Mix until combined into a thick batter.
Add the squeezed zucchini to the batter. Stir well so that the zucchini is evenly coated and combined.
Heat about 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Once hot, spoon around 2 tablespoons of the batter per fritter into the skillet, flattening them slightly with the back of a spoon to form small pancakes.
Fry for 3 to 4 minutes on each side, or until golden brown and crisp. Adjust heat if necessary to avoid burning while ensuring the fritters cook through.
Transfer cooked fritters to a plate lined with paper towels to absorb excess oil. Repeat with remaining batter, adding more oil if needed.
For the dip, combine Greek yogurt, lemon juice, dill, salt, and pepper in a small bowl. Mix well.
Serve the fritters warm with the yogurt dip on the side. Garnish with a fresh sprig of dill if desired.

Why Are My Zucchini Fritters Falling Apart?

If your fritters are breaking while cooking, don’t worry—it usually comes down to one or two common mistakes.

Too Much Moisture In The Zucchini: Zucchini naturally holds a lot of water. If you don’t squeeze out enough liquid after grating, the batter won’t hold together properly. Wrap the grated zucchini in a clean towel or cheesecloth and press hard to remove the liquid.
Not Enough Binder Ingredients: The eggs and flour in the batter help hold everything together. If your zucchini was extra large or juicy, add a little more flour, one tablespoon at a time, to thicken the mixture.
Flipping Too Soon: Let the fritters cook properly on one side before flipping. If you flip too early, they can break apart. Wait until the edges look golden and firm before turning them.
Skillet Not Hot Enough: Start frying when the oil is properly heated. If it’s too cold, the batter soaks up the oil and gets soggy, causing them to break. Medium heat usually works well for even cooking.

How Do You Get Crispy Zucchini Fritters?

Getting that golden crisp outside while keeping the inside tender is all about a few smart choices in the kitchen.

Drain The Zucchini Well: The less water in the batter, the crispier the fritters will turn out. Even after squeezing, let the grated zucchini sit for a few more minutes, then squeeze again.
Use The Right Amount Of Oil: Don’t skimp on oil. A thin layer of hot oil helps create that crisp crust. Shallow frying works best for fritters.
Keep The Heat Medium: Cooking over medium heat allows the fritters to crisp without burning. Too high and they’ll brown before the inside is cooked; too low and they’ll absorb oil.
Don’t Crowd The Pan: Fry a few at a time, leaving space between them. Overcrowding lowers the temperature of the oil, making them soggy.

Can I Bake Zucchini Fritters Instead Of Frying?

Yes, you can bake them for a lighter option, but baked fritters won’t be as crispy as pan-fried ones. To bake zucchini fritters:

Preheat your oven to 200°C or 400°F.
Line a baking tray with parchment paper and lightly brush or spray it with oil.
Scoop the batter onto the tray, flatten gently, and brush the tops with a bit of oil.
Bake for about 15 to 20 minutes, flipping halfway through for even browning.
For extra crispness, place the baked fritters under the broiler for 2 to 3 minutes at the end.

Can I Make The Batter Ahead Of Time?

Making the batter ahead of time is possible, but it works best if you keep a few things in mind.

Zucchini releases more liquid the longer it sits. If you mix the whole batter hours before cooking, it can turn watery. For the best results:

Grate the zucchini and store it separately in the fridge after squeezing out the water.
Prepare the rest of the batter ingredients in another bowl.
Combine them only when you’re ready to cook. This keeps the texture fresh and prevents the batter from thinning.

What Other Herbs Can I Use Besides Dill?

If you don’t have dill or want to try a different flavor, several herbs work beautifully in zucchini fritters.

Parsley: Fresh, clean flavor that balances the richness of the fritters.
Basil: Adds a sweet, fragrant taste, perfect in summer.
Mint: Gives a fresh, cool contrast to the crispy fritters.
Chives: Mild onion flavor that pairs well with the yogurt dip.
Coriander (Cilantro): Gives a bold, slightly citrusy flavor for a stronger punch.

Can I Freeze Zucchini Fritters?

Zucchini fritters freeze very well, making them a great choice for meal prep or future snacks.

Freeze After Cooking: Let the cooked fritters cool completely first. Then place them on a baking sheet in a single layer and freeze for about an hour. Once firm, transfer them to a freezer-safe bag or container.
How To Reheat: Reheat the frozen fritters in a preheated oven at 180°C or 350°F for about 10 to 15 minutes. You can also reheat them in a skillet over low-medium heat for a few minutes on each side.
How Long Can I Freeze Them?: For best flavor and texture, use within 2 to 3 months.

How Long Can I Store Cooked Zucchini Fritters In The Fridge?

Cooked zucchini fritters can be safely stored in the fridge if handled properly.

Storage Method: Place cooled fritters in an airtight container. If stacking them, put parchment paper between layers to prevent sticking.
Shelf Life: They will stay good for up to 3 days in the refrigerator.
Reheating: For the best crispness, reheat in a skillet or oven instead of the microwave, which can make them soft.

What Can I Serve With Zucchini Fritters?

These fritters are very versatile and pair well with a variety of sides for a full meal or snack plate.

Yogurt Dip Or Tzatziki: The tangy flavor cuts through the richness of the fritters.
Simple Green Salad: Adds freshness and balances the meal.
Roasted Potatoes: For a hearty, filling side dish.
Feta Cheese Crumbles: Adds a salty contrast to the mild fritters.
Fresh Lemon Wedges: A squeeze of lemon over the top brightens every bite.

Why Is Squeezing The Zucchini So Important?

Removing as much water as possible from the zucchini is the real secret behind crispy, firm fritters.

Zucchini is over 90% water. If you skip squeezing, the batter becomes loose, and the fritters won’t hold their shape.

They’ll also turn soggy and greasy while frying because the extra water causes the hot oil to spit and cool down.

Use a clean tea towel or cheesecloth, and don’t be shy—squeeze hard until the zucchini feels almost dry.

This one step makes the difference between soft fritters and the golden, crispy ones you really want.