Zucchini fritters are undoubtedly everyone’s favorite summer dinner. With savory flavors, crispy edges, and a dollop of creamy garlic chive yogurt sauce, they’re impossible to resist.
Why You’ll Love These Zucchini Fritters
There’s never a summer day when I’m not craving these zucchini fritters. They’re every bit soft and crispy as they are garlicky and cheesy. And the garlic chive yogurt sauce? That’s just a bonus I can whip up in a pinch. So when I’m not making my zucchini lasagna, baked zucchini fries, or zucchini bread, this is my next favorite summertime zucchini recipe. I also love to make these fritters because:
- They’re healthy and low-carb. Just what I’m looking for during warm weather—light and fresh meals!
- They’re perfect for meal prep. Like my zucchini noodles, these store beautifully for the week.
- You can make them as small or large as you’d like. Keep them small for party nibbles or make them large for topping with sauces and proteins (I have several ideas below!).
Zucchini Fritters Ingredients
- Zucchini: Grated zucchini forms the bulk of these fritters.
- Shallots: Adds a mild, slightly sweet oniony flavor with a hint of garlic.
- Eggs and almond flour: Eggs act as the binder, while almond flour keeps these low-carb and gluten-free. Coconut flour also works—see my notes below.
- Goat cheese: I love the creamy, tangy touch it adds. You can also use grated parmesan, or omit the cheese entirely for a dairy-free version.
- Garlic chive yogurt sauce: The dipping sauce (or dolloping sauce!) is a simple mix of Greek yogurt, garlic, chives, salt, and black pepper. I prefer thick Greek yogurt, but any dairy or non-dairy yogurt works well.
Find the printable recipe with measurements below.
How To Make Zucchini Fritters
Step One: Grate the zucchini into a bowl and sprinkle it with salt. The salt helps draw out excess moisture. After 20 minutes, squeeze out the liquid using a cheesecloth or nut milk bag, then return the zucchini to the bowl.
Step Two: Mix the drained zucchini with sliced shallots, eggs, almond flour, goat cheese, salt, and pepper until well combined.
Step Three: Heat a few tablespoons of olive oil in a pan over medium heat. Carefully dollop the batter into the pan and gently flatten each one. Cook for 3 to 4 minutes on each side, or until beautifully golden brown. Let them rest on a plate while you whip up the garlic chive yogurt sauce for a final touch!
Cooking Tips
- Don’t skip the flour. Even after draining the zucchini, you’ll need flour to bind everything together. If the batter feels too soft, just add a bit more.
- Use enough oil. For crispy, golden edges, the oil should lightly coat the bottom of the pan.
- Preheat the pan. Let the pan heat up before adding the batter—you’ll know it’s ready if the fritters sizzle upon contact.
- Avoid overcrowding. Give the fritters space so they can brown evenly, and the pan temperature doesn’t drop. I usually cook them in two batches.
Ways To Serve
- Serve as an appetizer. These fritters make a perfect light starter before a larger dinner. They’re crispy, satisfying, and crowd-pleasing.
- Pair with a protein. Turn them into a full meal by serving alongside pan-seared salmon, baked cod or grilled chicken.
- Add a fresh salad. Complement those summer vibes with a bright side like a cucumber salad, kale salad, or arugula tossed with lemon vinaigrette.
- Serve as a brunch dish. These make an excellent alternative to hash browns or toast. I love topping them with a poached egg or fried egg for the best summer brunch idea!
- Mini fritters for snacking. Make smaller fritters and serve with dipping sauces for a fun, party-friendly snack board.
More Zucchini Recipes
- Chocolate Zucchini Bread: My favorite healthy dessert.
- Zucchini Noodle Spaghetti Bolognese: My favorite way to enjoy bolognese.
- Zucchini Chips: The best healthy summer snack.
- Zucchini Noodle Caprese: Caprese for dinner in the best way possible.
If you make this zucchini fritters recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
- Nut Milk Bag My favorite tool for straining zucchini and many other things.
- Le Creuset Braiser A staple cookware you'll see me use frequently. It's worth the investment!
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
- Grate the zucchini. Grate the zucchini and put into a bowl. Sprinkle with a bit of kosher salt, stir together and let stand for 20 minutes. The salt will work to draw the moisture out of the zucchini.
- Drain the zucchini. Squeeze out the liquid from the zucchini, with either a nut milk bag or cheesecloth, then return to a clean bowl.
- Mix together. Add the shallot, eggs, almond flour, goat cheese, salt and pepper. Then stir to combine.
- Fry the zucchini fritters. Heat the oil in a large pan over medium heat. Using either your hands or a spoon, dollop out mounds (approximately ¼ cup worth) of the mixture into the hot pan. Using a spatula, push down each fritter to flatten. Cook the fritters for 3 to 4 minutes on each side, or until they're lightly golden. Remove the fritters from the pan and place them on a paper towel to dab away any extra oil.
- Make the sauce. In a medium mixing bowl, stir together the yogurt, garlic, chives, salt, and pepper.
- Serve. Serve the fritters with a dollop of the sauce, then enjoy!
Lisa’s Tips
- Storage tip: As with most fried food, these fritters will not be as crispy the following day. But nonetheless, they’ll taste just as delicious. Let the zucchini fritters cool completely, then store them in an airtight container in the fridge for up to 4 days. If stacking, place parchment paper between layers to prevent sticking. To freeze, lay them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 2 months. Thaw in the fridge before reheating.
- For reheating: Thaw the fritters overnight in the fridge or let them sit at room temperature for about 30 minutes. To reheat, you can use the microwave for convenience. But for a crispier texture, bake them in the oven at 375°F (190°C) for 10 to 15 minutes, until warmed through.
- For baking the fritters: Yes, you can bake them instead of pan-frying! While they won’t be quite as crispy, they still turn out delicious. Bake at 400°F (200°C) for 12 to 15 minutes per side, flipping halfway through. Be sure to spray or lightly brush oil on the baking sheet and top of the fritters for the best results.
- If you’d like to use coconut flour instead of almond flour, start with ¼ cup and add more as needed. Coconut flour is highly absorbent so you can use less.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally posted August 2014, but updated to include new information and photos for your benefit!
Very nice! I added dill and it was perfect!
These are delicious! They are perfect as a side or for a nice lunch. And they reheat beautifully! A great summer keeper recipe especially when my garden is overflowing with zucchini!
Hi Adrienne – Happy to hear you’re loving these zucchini fritters!
Made these tonight and both the fritters and sauce are so tasty and good. I almost ate half of them by myself! Will make these again. Thank you for another way to cook zucchini.
You’re so welcome, Sharon! I’m happy you loved these zucchini fritters. :)
Just made these with some spare courgettes and they turned out really well. Will definitely make them again. Really pleased to see they will freeze too as soon we will have the annual courgette glut and this will be a nice way to “preserve” some for later in the year.
Hi Barbara – I’m so glad your zucchini fritters turned out great!
The flavor on these was great. I had a lot of trouble cooking them though. In a pan they just fell apart. I had better success with baking them but I could not get over the grainy texture of the almond flour. Any recommendations?
Delicious!! Thanks for another great recipe. The sauce was amazing!!!!!
Hi Tori – Happy to hear you enjoyed these zucchini fritters!
Quick lunch recipe! I admit I skipped the squeezing step however these still turned out beautifully (albeit a little more moist and less browned). Don’t be tempted to make the patty size larger than the recommended 1/4 cup as they will not cook evenly and may fall apart during flipping. Topped with yogurt and mint for a fresh summer meal.
Hi Carla – Thrilled to hear you enjoyed these zucchini fritters!
Can I bake them instead of frying? What temperature and how long?
Hi Alena – If you want crispy outsides, I think it’s best to pan-fry these.
Do you have a substitute for the goat cheese? I am lactose intolerant.
These look so delicious, and I can’t wait to try them!
I’m on Keto and just want to double-check the nutritional info you have supplied – is that for all of the fritters that come out from the mixture (around 10, as you have mentioned)?
Hi Asima – The nutritional information will be for one fritter.
We are always looking for new recipes for our abundance of zucchini and this one was an absolute winner on repeat all season. So tasty and filling, easy to make and the goat cheese was the perfect choice. We like them so much we pack the leftovers to eat on road trips!
Hi Sarah – You can never go wrong with fritters during zucchini season!
One of my favorite recipes!
Delicious, easy and healthy! Ideal for meal prep, I have it for breakfast, lunch or dinner.
Thank you Lisa for sharing knowledge and your love for food with us.
Love all your recipes! :)
Thanks so much, Ale! I’m thrilled you love all my recipes, and especially these zucchini fritters. :)
This was my lunch today and It was amazing, even my brother liked them. It is easy and good. What else can I ask for?
Great recipe!
Thanks, Lara! I’m happy to hear you and your brother loved the zucchini fritters. :)
Hi!
Can I use breadcrumbs or any other flour instead of almond flour , and what would the ratio be ?
Thank you :)
These were wonderful! I ate them as leftovers as well (heated in the toaster oven) and they were great.
Glad you enjoyed these zucchini fritters, Amy!
These were so good we didn’t change anything. I served them with a kale, broccoli salad. Thank you for another great recipe
Glad these fritters turned out perfectly!
My second time making these fritters in a week. I have a ton of zucchini and these are delicious. Serving them alongside a leftover cheeseburger patty (no bun) and a side salad, because we love veggies and eating healthy in the summer.
I didn’t change a thing on the recipe, but am cooking them on two teflon coated Dash Mini Griddles so I don’t heat up my small kitchen on a triple digit day.
Love these fritters!
Glad these zucchini fritters were a hit!
Made these a couple times. Added carrots and some left-over roasted salmon.
Great recipe. Everyone loved them!
Thank you Lisa!
Glad everyone enjoyed these zucchini fritters, Alex!
I have probably made this like 20 times now! Its my most favorite way to eat zucchini. You were great (virtual) support for me five years ago when i went gluten free, and i continue to look to you for travel recommendations being gf and love your recipes!
Thrilled to hear you’re loving these fritters Tanaya!
Can I substitute the shallots with green onions/scallions? Also for the yogurt sauce I can not eat garlic can I omit that or substitute it for something in place of it.
Yes, you can sub the shallots with green onions or scallions in the fritters. As for the sauce, you can just omit it.
Omg! These were a success at home, my husband is not a fan of veggies, but he loved them. Since I’m from Mexico, so I had to add some spicy to them, so I cooked a tomatillo sauce with jalapeños and poured on them and they were delish! Thank you for all the recipes Lisa!
Oh yum! Sound delicious with those tweaks!
I’ve never made these before and wasn’t sure if I’d like them. I used two medium zucchini and followed your recipe. My husband. Myself and my mom couldn’t get enough of them. Used the yogurt sauce. I’m making them again this week. I got your meal prep book and im excited. I look every day and find something that’s new for us. I also download the recipes to Anylist so I have them handy. Better than any cookbook I’ve owned
I’m so glad you’re loving Downshiftology recipes Bobbie! Hope you and your family continue to do so :)
I made these today and tasted one. Delicious!!!….. i’m always looking for new ideas for breakfast….and as many commentators have said, they go well with eggs…..I will have a poached egg with a couple of these delights tomorrow morning,
I did not make the sauce…..although that sounds delicious too!
My next adventure will be to find a substitute for egg to go with these for breakfast…..maybe a light salsa with avocado slices and some of your sauce on the avocado?….
Could be a match in heaven or not……:)
Thanks for the idea that generates more ideas!!
How many does the 1x recipe make? Thanks.
You can always find the servings listed in the recipe card, but this makes about 10 fritters!
I just love these! I try to make them every time I get a chance. Thank you Lisa!
Happy to hear you’re enjoying these zucchini fritters Oksana!
can I use tapioca flour if I don’t have almond flour?
I haven’t tried it with tapioca flour, but it’s worth a try!
These are delicious! I made them yesterday for family dinner and even the kids enjoyed! Will definitely be making again. Thank you!
Glad you enjoyed these zucchini fritters Sonya!
Delicious
These were super easy & super tasty. We enjoyed them hot and even cold the next day. A great way to use up extra zucchini. Thanks so much for sharing!
Made this yesterday and it was very yummy! Tastes great even when cold.
Hello
This recipe looks so delicious 🤤 I was wondering can we make the patty thinner and bake or airfry them?
Thanks
Definitely going to try 😜
I believe you should be able to! But, I’m not sure what the temperature settings would be.
Just made a double batch of those as I knew they would be popular. I was right! You are one of my favorite food bloggers because you offer delicious and easy recipes. Thank you and well done! I made 2 small improvisations: added more feta (as we are all great feta lovers at home, and added some sriracha to the sauce, yum! :)
Thrilled to hear you loved these zucchini fritters Maria!
They are delicious! I’ve made them several times. I’m wondering how many calories are in one zucchini fritter?
Thanks!
Tracy.
You can find the nutritional information towards the bottom of the recipe card :)
Thank you for the reply. I did see that, but is that for one fritter or more? 😊
For one fritter :)
We really enjoyed these fritters and the sauce. I used it as the main dish and served it with a vegetable medley of broccoli, cauliflower and carrots. Very tasty. Thanks for sharing.
Had the leftover fritter for breakfast the next day and added a fried egg on top. So delicious.
BTW, I added a bit of lemon zest to the batter as one reviewer had suggested. Loved it.
Thanks for the recipe. It’s a keeper.
Another awesome recipe to get your kids to eat more veggies :) Thanks Lisa!
Can hardly wait for your cookbook to come out Lisa.
I am on the preorder list
Can’t wait for you to get your copy as well Marcia!!
I already did it twice ! My husband is not a fan of zucchini or any vegetables haha And yet he loved it ! He asked me to do it again :) Thank you for this wonderful recepe !
Aw, happy to hear both you and your husband are loving these fritters Johanna!
Tried this with one zucchini. My grater was too fine and I didn’t get enough of the liquid out. They were still tasty though. Topped a couple with 2 sunny side up eggs for a healthy breakfast.
Delicious!! Definitely a new favorite!
Yay! Glad you’re loving these zucchini fritters Marine :)
So easy and delicious I made three batches of these today. In the third batch I added lemon zest and that really made a taste difference
Great idea on the lemon zest Danielle! Glad you enjoyed these zucchini fritters :)
These are insanely delicious! I used Parm/cheddar for the cheese because I don’t like goat cheese. They were a hit! I’ll make these quite often!
Yay! Happy to hear these were a hit Jo :)
I’m trying these with my fish for dinner. I’ll bet they’re tastier than potato pancake, especially with that dipping sauce. I will be using sharp cheddar cheese as I don’t have any goat cheese on hand. I’ll let you know just how good these are.
Lisa, we love these fritters! We used leftovers from last night’s dinner as the base for eggs benedict. We’ll be making them over and over and over. New fave!!
Hi Lisa,
Just wondering if the zucchini fritters can be made in the airfryer instead of frying in oil.
Thanks
I haven’t tried this in an air fryer yet! If you do though, let me know how it turns out.
I made these as a snack but ended up having them for dinner 😆 They were seriously so easy to make and ate them with hot sauce actually. I think the egg I used was jumbo size so at first the mixture was too wet but I added a little flour to compensate and it turned out pretty well.
Thank you for all your effort Lisa and bringing us delicious and easy recipes.
Looking forward to your cookbook 🎉
They are definitely dinner-worthy! Glad you enjoyed them and can’t wait for you to cook your way through my new cookbook as well :)
Hi,
It’s delicious
Is it 5 carbs minus 1 carb fiber = 4 carbs per fritter I assume?
I didn’t make the sauce and I used grated Parmesan cheese.
Thanks Katie
Hi Lisa, I made these fritters tonight and they came out great! I didn’t even get to the dipping sauce, but it didn’t matter because they are so delicious on their own. I will definitely make them again and with the sauce next time. Maybe I’ll even try them in the air fryer too. Thank you!
Definitely make the dipping sauce next time, it’ll make all the difference!
just made fritters for the first time. Your recipe is delicious! Appreciate the video and instructions.
Happy to hear the fritters turned out great Jean!
Just made these and they were absolutely delicious! My toddler loved them and he is so picky with food. I Great recipe as always!
Glad these fritters satisfied even the pickiest eaters!
Hi Lisa, I love these !!! I’d like to try them with coconut flour…..would the quantity of flour change ? Txs :)
I haven’t tried this with coconut flour, as coconut flour is very absorbent.
Loved it. The entire family really enjoys them. Thanks xxx
Happy to hear the whole family enjoyed these fritters Shelagh!