Easy Zucchini Fritters with Creamy Dipping Sauce

When you have an abundance of zucchini, make these crispy zucchini fritters! Made in the skillet with fresh zucchini, breadcrumbs, cheese and eggs.

You never really realize how great something is until you no longer have it. In my childhood, fresh, homegrown veggies were abundant! My Dad had about a quarter of an acre designated for a garden. He grew corn on the cob, tomatoes, summer zucchini, broccoli, lettuce, carrots and green beans. Each summer, we’d have more vegetables than any family could eat. Dad would give away as much as he could, and my Mom would work hard at preserving tomato juice and canning corn to get us through the long Missouri winters. Zucchini, as you probably know, is one of the most prolific garden plants and usually produces way more than you can eat! To solve this problem, we made fried zucchini chips, zucchini fritters (like this recipe) and zucchini bread! 

Making these zucchini fritters is absolutely easier than you think! Preparing the zucchini is the most time intensive part of this easy zucchini fritter. First, you’ll have to grate or shred the zucchini into small pieces. If you have a box grater, that is probably your best option, and I recommend using the larger holes. After the zucchini is shredded, you transfer it into a paper towel lined colander and allow it to drain while occasionally pressing it with fresh paper towels. 

Why? Zucchini carries a LOT of excess water. So much water in fact, it can ruin your recipe if you add the zucchini with too much extra water! Taking the time to remove as much moisture as possible will help make sure each zucchini cake holds together in the pan! 

After the zucchini is freed from it’s excess liquid, I combine my (mostly) water-free shredded zucchini with eggs, garlic and spices, breadcrumbs, and LOTS of Parmesan cheese! At this step, you can also incorporate fresh herbs if you have them. I like the flavor of chopped fresh dill or green onions in this recipe. 

In this recipe, I also include an easy dipping sauce recipe that pairs really well with the fritters! It’s a bit of a cheater Remoulade sauce, a creamy sauce you often see served with fries. Please, don’t feel like you’re held to using the dipping sauce. It’s great, but you have options. Ranch dressing, sour cream and French onion dip are all awesome alternatives! 

Recipe Substitutions and Additions

There are plenty of ingredients you can substitute in this zucchini fritter recipe! I have a few ideas for you, below: 

• Instead of using mayo in the dipping sauce, use plain Greek yogurt! 
• Yes, you can use flax eggs in place of the eggs. 
• Instead of the panko breadcrumbs, feel free to substitute normal breadcrumbs. 
• Lemon zest and fresh garlic are great additions to both the crispy fritters and the dipping sauce. 
• If you do not like spicy food, omit the cayenne pepper and/or hot sauce from the dipping sauce. 

Serving Suggestions

​Typically, I serve this zucchini fritters recipe as a side dish for a summer entree like grilled chicken or my air fryer pork chops! 

You can also serve them as cute little appetizers. If you want to skip the dipping sauce, consider serving these fritters with a small dollop of sour cream on top, and freshly chopped chives! It’s cute, I promise!

​Storing Leftover Zucchini Fritters

Store any leftover cheesy zucchini fritters in an airtight container in the refrigerator for up to 3 days. 

Easy Zucchini Fritters with Creamy Dipping Sauce

When you have an abundance of zucchini, make these crispy zucchini fritters! Made in the skillet with fresh zucchini, breadcrumbs, cheese and eggs.

There are ample ingredient substitutions for this recipe listed above this recipe card.

Serve with the included dipping sauce recipe, Ranch dressing or sour cream!

4.67 from 3 votes

Print Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 40 minutes minutes

Author: Michelle Goth

Ingredients

For the fritters:

• 2 zucchinis shredded and then cut to less than inch in length
• 1/2 cup grated parmesan cheese
• 2 eggs
• 1 cup panko bread crumbs
• 1/2 teaspoon garlic salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil for pan

For the dipping sauce:

• 1/2 cup mayonnaise or plain Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon dry mustard or 1 tablespoon stone ground mustard
• 1 dash hot sauce
• 1 pinch cayenne pepper

Instructions

• Grate zucchini into thin, bite sized strips. You can use the large holes of a box grater, or if you don’t have that, even a carrot peeler works with short strokes. 
• Put grated zucchini in a colander. Press on top of zucchini with paper towel to sop up moisture. Allow to sit in colander for at least 20 minutes, switching the paper towel frequently and pressing on zucchini to wring out as much liquid as possible. 
• To a large bowl, add zucchini, eggs, parmesan cheese, bread crumbs, garlic salt, and black pepper. Stir to combine.
• Form the zucchini mixture into small patties. They should be roughly 1.5-2 inches wide, and thin. You can also use a cookie scoop. 
• Add olive oil to a large non-stick skillet or cast-iron pan and heat on medium-high heat. 
• Add zucchini patties to the hot skillet. Don’t overcrowd the pan, you will likely need to fry several batches. 
• Fry each fritter for 50-60 seconds, then flip and fry for an additional 50-60 seconds until golden brown. 
• Remove from the skillet and allow to rest on a paper towel-lined plate. This will help drain any remaining crease. 
• While the fritters rest, make the dipping sauce. To a small bowl, add mayonnaise, cayenne, dry mustard, lemon juice and hot sauce to small bowl. Stir to combine. 
• Serve fritters while hot. Dip in remoulade sauce.

Notes

Nutrition

Serving: 5

Tried this recipe?Please consider Leaving a Review!

Easy Zucchini Fritters with Creamy Dipping Sauce

When you have an abundance of zucchini, make these crispy zucchini fritters! Made in the skillet with fresh zucchini, breadcrumbs, cheese and eggs.

There are ample ingredient substitutions for this recipe listed above this recipe card.

Serve with the included dipping sauce recipe, Ranch dressing or sour cream!

4.67 from 3 votes

Print Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 40 minutes minutes

Author: Michelle Goth

Ingredients

For the fritters:

• 2 zucchinis shredded and then cut to less than inch in length
• 1/2 cup grated parmesan cheese
• 2 eggs
• 1 cup panko bread crumbs
• 1/2 teaspoon garlic salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil for pan

For the dipping sauce:

• 1/2 cup mayonnaise or plain Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon dry mustard or 1 tablespoon stone ground mustard
• 1 dash hot sauce
• 1 pinch cayenne pepper

Instructions

• Grate zucchini into thin, bite sized strips. You can use the large holes of a box grater, or if you don't have that, even a carrot peeler works with short strokes. 
• Put grated zucchini in a colander. Press on top of zucchini with paper towel to sop up moisture. Allow to sit in colander for at least 20 minutes, switching the paper towel frequently and pressing on zucchini to wring out as much liquid as possible. 
• To a large bowl, add zucchini, eggs, parmesan cheese, bread crumbs, garlic salt, and black pepper. Stir to combine.
• Form the zucchini mixture into small patties. They should be roughly 1.5-2 inches wide, and thin. You can also use a cookie scoop. 
• Add olive oil to a large non-stick skillet or cast-iron pan and heat on medium-high heat. 
• Add zucchini patties to the hot skillet. Don't overcrowd the pan, you will likely need to fry several batches. 
• Fry each fritter for 50-60 seconds, then flip and fry for an additional 50-60 seconds until golden brown. 
• Remove from the skillet and allow to rest on a paper towel-lined plate. This will help drain any remaining crease. 
• While the fritters rest, make the dipping sauce. To a small bowl, add mayonnaise, cayenne, dry mustard, lemon juice and hot sauce to small bowl. Stir to combine. 
• Serve fritters while hot. Dip in remoulade sauce.

Notes

Nutrition

Serving: 5

Tried this recipe?Please consider Leaving a Review!

Ready for a delicious and versatile shredded zucchini recipe? Let’s do it!