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!
The Marsala Chicken was outstanding! I gave your cookbook to a friend celebrating
her birthday with this delicious dinner, I look forward to making more of your recipes,
Hi Sandy – Glad you’re loving this recipe! If you can, I would greatly appreciate if you can leave a review on the actual chicken marsala recipe. Thanks!
Making these today. I make my fritters in my waffle maker. I hate frying in oil. I spray the waffle maker with olive oil and they turn out crispy as long as you don’t overfill.
We always love your zucchini fritter recipe! So many zucchini in summer and we get tired of the same old sauté and steamed Zucchini. These are so crispy and delicious!
We are always excited to have these on our table. I added a little chopped Serrano for a punch!
Happy to hear this recipe gives some fresh variation for a delicious zucchini dinner to enjoy, Alicia!
I am buying the ingredients for this today! Seems like a lovely summer “latke.” Mmm. Yes, please! Will report back!
Let us know how they turn out, Deborah!
Made these the other night, and the whole family loved them! My daughter is not a veggie fan, but she really enjoyed them. The dressing was light and refreshing, too! Great recipe!
This will be the perfect way to get you daughter to eat more veggies, haha! Glad they were a hit with everyone, Tracy!
I tried this fritter recipe for the first time and my husband and I loved it. We had it as a side with grilled pork chops and then rewarmed leftovers as a side with eggs for breakfast. I ordered the nut bag you referenced from Amazon and am thankful I did as it makes straining the grated zucchini much more effective. I will definitely be making these again
Glad the nut milk bag helped make the process a lot easier, Lois! Also, loving all the different ways you’re enjoying these zucchini fritters.
We are loving these Lisa! Super easy and flavorful. My husband loves the dip as it is spot on, he has to have his sauces lol.
Perfect timing as we have fresh Zucchini out of our garden. Love the tip for freezing and reheating too!
Thrilled to hear you both are loving these zucchini fritters, Kim!
I wish I had thought to watch your video before proceeding as I made them too thin and they did not turn out very pretty. I seem to need help with my fritter frying game. For now, I will blame it on having an electric stove that is difficult to moderate. I had three small zukes so I only used one egg. I skipped the cheese. For the sauce, I had no chives so substituted parsley. I was thinking tzatziki would work also but didn’t feel like grating cuke! Note: in your video you pressed your garlic but the directions say minced. ;-)
I recommend your website to everyone I know!
Can I use All Purpose flour instead of the almond flour?
Hi Dianna – Because I’m gluten-free, I haven’t tested this recipe with AP flour, so I’m not sure how it would turn out.
Thank you, they turned out great. I baked mine. I used a sieve to press the juice out because I couldn’t find my cheese cloth and it worked well.
Glad your zucchini fritters turned out great in the oven instead of pan frying, Caroline! Great idea on using a sieve as well if you don’t have a cheese cloth or nut milk bag.
would like to cook in air fryer can you give any pointers on this
thanks
Hi Jean – I haven’t tested this in an air fryer yet. But if you do, please let me know if they turn out!
Can you cook these in an air fryer?
Hi Deb – yes, you sure can!
Does the goat cheese need to be replaced if you leave it out for a dairy free option (And if so any suggestions on replacements?) Thanks!
Hi Lisa – while you can replace it with a dairy-free alternative, you can also just leave it out completely if you’d like. Enjoy!
I have made this recipe a few times. It is so delicious. I trade out the goat cheese for Parmesan. This recipe is becoming veggie staple in my house hold :-).
That’s a perfect swap! So happy you love these zucchini fritters, Autumn.
Thanks so much for the recommendation. Goat cheese is not one of my favorites.
I make these with my husband who is on keto and the flavor is amazing. A bit of work with the getting moisture from the zucchini but worth it. We never have left overs, eat every one made. Delicious!
Hi Amanda – I will admit it’s a bit of work to squeeze the zucchini, but it’s a labor of love for the most delicious fritters! Happy to hear both you and your husband are loving this recipe.
I know I’ve tagged you on TikTok but I don’t remember if I made a review. I started making these because my daughter had to start a gluten free and dairy free diet to figure out some stomach issues she was having; to my surprise she loved these fritters and just by chance we were invited to a battle of Ontario dinner party because our friends and us are fans of opposing hockey teams in Ontario. My daughter made the request I make these for the party and again to my surprise these were SOLD OUT (not actually for sale 🤣 I would never violate copyright or permission infringement 🤣) I shared this recipe with my friend and other than the fritters… the best part of the night was our team won!!! Thanks for sharing your recipe ~ cheers
Hi Anita – Thrilled to hear these turned out to be award winning zucchini fritters!
Delicious! I made mine with coconut flour. Will be making these again.
Wonderful! I’m glad you enjoyed them.
3rd time to make the fritters. So good and simple. Keeps for 3 days in fridge. There have not been leftovers longer than 48 hours. These are great. My grands grab em and walk. Another great recipe.
Thank you Lisa!
Dana
I’m so glad you’re loving these zucchini fritters, Dana!
Where can I order bag you used to get rid of liquid? I always use a towel but like this better !
Hi Sher – I just added the nut milk bag to the equipment section in the recipe card.
Make two batches. Amazing and very flavorful. She’s done it again. So far, I like everything. These lasted 2 seconds and I needed a second batch for our meal.
Thanks, Dana.
Thrilled to hear you loved these zucchini fritters Dana!