These Zucchini Fritters are everything a great summer meal should be—light, flavorful, and irresistibly crispy. With golden edges, a tender center, and a creamy garlic chive yogurt sauce for dipping, they’re the kind of dish that disappears as quickly as it hits the table.
Fresh zucchini, garlic, and cheese come together to create fritters that are both savory and satisfying. The contrast between the crisp exterior and soft interior makes every bite delicious, while the yogurt sauce adds a cool, tangy finish that perfectly complements the warm fritters.
One of the reasons these fritters are such a popular choice during the warmer months is their versatility. They fit beautifully into healthy dinner ideas, work well for meal prep, and can be made in any size. Serve smaller fritters as appetizers or snacks, or make larger ones and pair them with your favorite sauces and proteins for a more substantial meal.
A few simple techniques help ensure the best results. Even after draining the zucchini, flour plays an important role in binding the mixture together and creating fritters that hold their shape. If the batter feels too loose, a little extra flour can help bring everything together.
For perfectly crisp, golden edges, make sure the pan is fully preheated and lightly coated with oil before adding the batter. The fritters should sizzle immediately when they hit the pan. Giving them enough space to cook is equally important, as overcrowding can lower the pan temperature and prevent proper browning.
Whether enjoyed fresh from the skillet or prepared ahead for the week, these zucchini fritters deliver the perfect balance of crispy, cheesy, and savory flavors that make summer cooking so enjoyable.
Zucchini fritters
These Zucchini Fritters are everything a great summer meal should be—light, flavorful, and irresistibly crispy. With golden edges, a tender center, and a creamy garlic chive yogurt sauce for dipping, they’re the kind of dish that disappears as quickly as it hits the table.
Ingredients
- 1 ½ pounds zucchini, about 2 to 3 medium to large zucchini
- 1 shallot, finely diced
- 2 large eggs, lightly beaten
- ½ cup almond flour
- ¼ cup crumbled goat cheese
- kosher salt and ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil, for frying
Garlic, Chive Yogurt Sauce:
- 1 cup plain yogurt
- 2 garlic cloves, minced
- 1 tablespoon finely chopped chives
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Place the grated zucchini in a bowl and sprinkle with a little kosher salt. Stir to combine, then let it sit for 20 minutes. This helps draw excess moisture out of the zucchini.
- Transfer the zucchini to a nut milk bag, cheesecloth, or clean kitchen towel and squeeze out as much liquid as possible. Return the drained zucchini to a clean bowl.
- Add the shallot, eggs, almond flour, goat cheese, salt, and pepper. Stir until everything is evenly combined.
- Heat the oil in a large skillet over medium heat. Scoop about 1/4 cup of the mixture for each fritter and place it into the hot pan. Gently flatten each mound with a spatula.
- Cook for 3–4 minutes per side, or until the fritters are lightly golden and cooked through.
- Transfer the cooked fritters to a paper towel-lined plate to absorb any excess oil.
- For the sauce, combine the yogurt, garlic, chives, salt, and pepper in a medium bowl. Stir until smooth and well mixed.
- Serve the zucchini fritters warm with a dollop of the yogurt sauce. Enjoy!
Notes
- Storage: Like most fried foods, these zucchini fritters are best enjoyed fresh, as they will lose some of their crispness over time. However, they remain just as flavorful. Allow the fritters to cool completely before storing them in an airtight container in the refrigerator for up to 4 days. If stacking, place parchment paper between layers to prevent sticking.
- Freezer-Friendly: To freeze, arrange the cooled fritters in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe container or bag and store for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: For quick reheating, use the microwave. For a crispier texture, bake the fritters at 375°F (190°C) for 10–15 minutes, or until heated through. If frozen, thaw overnight in the refrigerator or let them sit at room temperature for about 30 minutes before reheating.
- Baking Option: These fritters can be baked instead of pan-fried. While they won't be quite as crispy, they still turn out delicious. Bake at 400°F (200°C) for 12–15 minutes per side, flipping halfway through cooking. Lightly grease the baking sheet and brush or spray the tops of the fritters with oil for the best results.
- Flour Substitution: If using coconut flour instead of almond flour, start with 1/4 cup and add more only if needed. Coconut flour absorbs significantly more moisture, so a smaller amount is usually sufficient.
Please leave a star rating and comment to let us know how you liked this recipe!
Skip to Recipe