Zucchini Fritters with Lemony Cream

These crispy zucchini fritters have been my summertime salvation for using up garden bounty. The combination of golden-brown, savory fritters with the bright lemony sour cream creates a perfect light meal or appetizer that disappears within minutes at any gathering.

I first made these fritters when my neighbor dropped off a massive bag of garden zucchini. My family devoured them so quickly that they've become our standard solution for the inevitable summer squash surplus.

Ingredients

• 2 zucchini Choose firm, medium-sized zucchini for the best texture and minimal seeds
• 1 teaspoon plus 1 pinch coarse salt Salt draws out excess moisture for crispier fritters
• 1 large egg Binds everything together and adds richness
• 2 green onions, finely sliced Provides a mild onion flavor without overwhelming
• 1/8 teaspoon freshly ground black pepper Adds subtle warmth
• 3 tablespoons flour Just enough to hold the fritters together without becoming doughy
• 1 tablespoon neutral oil For frying with a clean flavor
• 1/2 cup sour cream Creates a creamy, tangy dip
• 1/4 teaspoon lemon zest Adds bright citrus notes
• 1 tablespoon freshly-squeezed lemon juice Balances the richness with acidity
• 1 clove garlic, minced Gives the dip a subtle savory kick

Step-by-Step Instructions

Prepare the Zucchini

Trim and coarsely shred zucchini into a large bowl. Add 1 teaspoon salt and toss thoroughly to coat all shreds. Let stand for 10 minutes, stirring occasionally. This critical salt-resting period draws out excess moisture that would otherwise make your fritters soggy.

Create the Batter

While the zucchini rests, beat together the egg, green onions, and pepper in another bowl until well combined. Transfer the salted zucchini to a clean kitchen towel and squeeze aggressively to remove as much liquid as possible. The drier your zucchini, the crispier your fritters will be. Stir the squeezed zucchini and flour into the egg mixture until everything is evenly incorporated.

Cook the Fritters

Heat a griddle or extra-large cast-iron skillet over medium-high heat. Add oil and brush or swirl to coat the cooking surface evenly. Drop the mixture in 6 even mounds onto the hot griddle, then flatten slightly with a spatula to about 1/2-inch thickness. Cook until golden brown on both sides, about 5 to 7 minutes total, flipping halfway through. Look for a deep golden color that indicates crispness.

Make the Lemony Sour Cream

In a small bowl, whisk together the sour cream, lemon zest, lemon juice, minced garlic, and remaining pinch of salt until smooth and well combined. The dip should have a balanced tangy flavor that complements the savory fritters. Sprinkle with additional zest and freshly ground pepper before serving alongside the warm fritters.

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The humble zucchini transforms completely in this recipe. I remember serving these at a family gathering where my vegetable-averse nephew devoured four fritters before asking what was in them. The look on his face when I revealed they were mostly zucchini was priceless.

Storing Leftovers

These zucchini fritters maintain their texture surprisingly well when stored properly. Allow any leftovers to cool completely before placing them in an airtight container with paper towels between layers to absorb moisture. They will keep in the refrigerator for up to 3 days. For best results when reheating, avoid the microwave which will make them soggy. Instead, place them on a baking sheet in a 375°F oven for about 5 minutes until heated through and crisp again. The lemony sour cream can be stored separately in the refrigerator for up to 5 days.

Make It Your Own

The basic fritter recipe serves as an excellent canvas for customization. Add 1/4 cup crumbled feta cheese for a Mediterranean twist, or incorporate 2 tablespoons chopped fresh herbs like dill, parsley, or basil for extra flavor. For a spicy version, mix in 1/4 teaspoon red pepper flakes or a finely chopped jalapeño. You can also substitute yellow summer squash for part or all of the zucchini with identical results. For a gluten-free option, replace the all-purpose flour with almond flour or a gluten-free flour blend.

Serving Suggestions

These versatile fritters shine in multiple settings. Serve them as an elegant appetizer topped with a small dollop of the lemony sour cream and a sprinkle of microgreens. For a light lunch, pair two fritters with a simple arugula salad dressed with lemon vinaigrette. They also make an excellent side dish alongside grilled chicken or fish. For brunch, top the fritters with a poached egg and a drizzle of hot sauce for a sophisticated twist on eggs Benedict. The bright flavors work particularly well during summer months when zucchini is at its peak.

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Recipe FAQs

→ How do I ensure my zucchini fritters are crispy?

The key to crispy fritters is removing as much moisture as possible from the zucchini. After salting and letting the zucchini stand for 10 minutes, squeeze it thoroughly in a clean kitchen towel. Use medium-high heat when cooking and don't overcrowd the pan. Flatten the fritters slightly with a spatula to increase the surface area for browning.

→ Can I make these fritters ahead of time?

Yes! You can prepare the zucchini mixture up to 4 hours ahead and refrigerate it. The lemony sour cream can be made a day in advance. For best results, cook the fritters just before serving to maintain their crispiness. If needed, reheat leftover fritters in a skillet or oven at 350°F until warmed through.

→ What can I serve with zucchini fritters?

These versatile fritters work beautifully as an appetizer, side dish, or light main course. Serve them alongside grilled meats, a fresh green salad, or as part of a vegetable mezze platter. For brunch, top with a poached egg. The lemony sour cream is the perfect accompaniment, but they also pair well with tzatziki or a simple yogurt sauce.

→ Can I freeze zucchini fritters?

Yes, these fritters freeze well. Allow them to cool completely, then place in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag or container, separating layers with parchment paper. Freeze for up to 2 months. Reheat from frozen in a 375°F oven until heated through and crisp, about 10-15 minutes.

→ What variations can I make to this basic recipe?

This versatile base recipe welcomes many additions. Try mixing in herbs like dill, parsley, or mint. Add feta or parmesan cheese for a savory boost. Substitute yellow summer squash for part of the zucchini. For a different flavor profile, add corn kernels, crumbled bacon, or chopped roasted red peppers. The lemony sour cream can be customized with different herbs or a touch of hot sauce.

→ Are zucchini fritters gluten-free?

The standard recipe uses wheat flour, making it not gluten-free. However, you can easily substitute the all-purpose flour with a gluten-free flour blend, chickpea flour, or rice flour to make gluten-free fritters. The texture might vary slightly, but they'll still be delicious. Always check that your other ingredients are certified gluten-free if serving to someone with celiac disease.