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Crispy Cheesy Zucchini Fritters with Creamy Garlic Dip

Crispy Cheesy Zucchini Fritters - featured image
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Golden, crispy zucchini fritters with melty cheddar and Parmesan, served with a cool, tangy garlic dip. A quick and easy way to use up summer zucchini that even picky eaters will love.

Ingredients

Scale
  • 2 medium zucchini (about 1 pound total)
  • 1 teaspoon kosher salt
  • 1 large egg, lightly beaten
  • 1/3 cup all-purpose flour
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 2 green onions, thinly sliced
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2–3 tablespoons olive oil or avocado oil (for frying)
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 cloves garlic, finely minced or grated
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill or parsley
  • Salt and pepper to taste

Instructions

  1. Wash zucchinis, trim ends, and grate using the large holes of a box grater into a large bowl. Sprinkle with 1 teaspoon kosher salt, toss, and let sit for 10 minutes.
  2. Transfer grated zucchini to a clean kitchen towel or cheesecloth. Squeeze tightly over the sink to remove as much water as possible (about 1/2 to 3/4 cup).
  3. In a clean, dry bowl, combine squeezed zucchini, beaten egg, flour, cheddar, Parmesan, green onions, black pepper, and garlic powder. Stir until thick and sticky.
  4. Heat a skillet over medium heat with enough oil to coat the bottom (about 2 tablespoons). Test oil readiness by dropping a pinch of batter; it should sizzle immediately.
  5. Scoop about 2 tablespoons of batter per fritter and drop into hot oil. Flatten slightly into 2-3 inch discs. Cook 4-5 fritters at a time, leaving space between them.
  6. Cook for 3-4 minutes on the first side until edges are golden and lacy. Flip carefully and cook 2-3 minutes more until golden brown and crispy.
  7. Transfer fritters to a paper towel-lined plate or wire rack. Sprinkle with flaky salt while hot. Repeat with remaining batter, adding oil as needed.
  8. For the dip: In a small bowl, combine sour cream, mayonnaise, minced garlic, lemon juice, and fresh dill or parsley. Stir until smooth. Season with salt and pepper to taste. Refrigerate until serving.

Notes

Don’t skip salting the zucchini—it’s key for crispy fritters. Use a hot pan and don’t overcrowd. For extra crispiness, drain on a wire rack instead of paper towels. The dip can be made ahead and refrigerated for up to 5 days.

Nutrition

Keywords: zucchini fritters, cheesy zucchini fritters, crispy zucchini fritters, garlic dip, summer squash recipe, easy appetizer, vegetarian

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