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Crispy Zucchini Fritters

stacked zucchini fritters topped with yogurt sauce on parchment paper.
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Golden brown and crispy, these easy zucchini fritters are the perfect way to use up a summer surplus of zucchini. Flavored with fresh parsley, onion, and garlic, these savory pancakes are deliciously tender without being mushy. These can be served any time of day with a creamy herb yogurt sauce or hot sauce. 

Ingredients

Units

Zucchini Fritters

  • 3 cups shredded zucchini (2 medium/large zucchini)
  • 1 3/4 teaspoons salt, divided
  • 2 large eggs
  • 2 cloves garlic, minced
  • 3 Tablespoons chopped fresh parsley
  • 1/2 teaspoon black pepper
  • 1/3 cup finely chopped sweet onion
  • 2/3 cup cornmeal
  • 2 Tablespoons cornstarch
  • 1 1/2 teaspoons baking powder
  • 4 Tablespoons olive oil

Herb Yogurt Sauce

  • 2/3 cup plain Greek yogurt
  • 2 Tablespoons chopped fresh parsley
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon (a pinch) black pepper

Instructions

  1. Line a large bowl with paper towels (or a clean kitchen towel.) Place the shredded zucchini and 1 teaspoon salt, and gently mix together. Place a paper towel on top and press down. Let the zucchini sit for 5 minutes while you make the yogurt sauce.
  2. Whisk the yogurt sauce ingredients together in small bowl. Cover tightly and refrigerate until needed, or up to 4 days.
  3. Lift the zucchini, including the paper towels and, over the sink or bowl, squeeze out as much liquid as you can. You want to remove as much of the moisture as possible so the fritters aren't soggy. When you think you're done, squeeze 1-2 more times. The volume of the zucchini will be reduced once the moisture is removed– that's just what we want! Set aside on paper towels (or kitchen towel.)
  4. Whisk the eggs, remaining 3/4 teaspoon salt, garlic, parsley, and pepper together in a large bowl until combined. (I typically use the bowl that the zucchini sat it while it rests on paper towels.) Fold in the zucchini, onion, cornmeal, cornstarch, and baking powder until evenly combined.
  5. Heat the 2 Tablespoons olive oil in a large skillet over medium heat. Once hot, scoop 2-3 Tablespoons of the zucchini mixture and place onto the hot skillet, gently flattening with the back of spatula. Repeat with 2-3 more without overcrowding the skillet. Cook until golden brown and crispy, about 3-4 minutes. Flip, then cook for 3-4 more minutes on the other side. Transfer to a paper towel-lined plate and repeat with the remaining mixture, adding more olive oil as needed.
  6. Serve the warm zucchini fritters with the herb yogurt sauce or hot sauce and garnish with fresh parsley. Leftovers stay fresh in the refrigerator for up to 1 week. See reheating instructions in the recipe notes.

Notes

  1. Make Ahead Instructions: You can make the yogurt sauce up to 4 days in advance. See step 2. Leftover zucchini fritters stay fresh in the refrigerator for up to 1 week. To Reheat: Cover and store leftovers in the refrigerator for up to 1 week. Reheat in the microwave, or use an air fryer at 400°F for 2-4 minutes. You can also place them on a baking sheet and bake at 400°F for 6–8 minutes.
  2. Freezing Instructions: Allow the zucchini fritters to cool completely, then place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator. See above for reheating instructions.
  3. Yogurt: You can use non-fat, low-fat, or full-fat Greek yogurt. You can also use sour cream or both. In a pinch, you can use plain regular yogurt.

Find it online: https://runlifteatrepeat.com/zucchini-fritters/