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Crispy Cheesy Zucchini Fritters Recipe Easy Homemade Snack with Sour Cream Dip

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These crispy cheesy zucchini fritters are a quick and easy snack or side dish featuring a golden crust and tender inside, served with a creamy sour cream dip.

Ingredients

Scale
  • 2 medium zucchini (about 1 pound/450 g), grated and drained
  • 1 large egg, room temperature
  • ¼ cup (30 g) all-purpose flour (can substitute with almond flour for gluten-free)
  • ½ cup (50 g) shredded sharp cheddar cheese
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped fresh parsley (optional)
  • Salt and black pepper to taste
  • Olive oil or vegetable oil for frying (about ¼ cup)
  • ½ cup (120 g) sour cream (full-fat)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard (optional)
  • Salt and pepper to taste
  • Chopped chives or dill for garnish

Instructions

  1. Grate the zucchini using a box grater or food processor. Place the grated zucchini in a fine mesh sieve or wrap in a clean kitchen towel and squeeze out as much moisture as possible to avoid soggy fritters. You should get about 1½ cups (about 200 g) of drained zucchini.
  2. In a large bowl, whisk the egg lightly. Add the drained zucchini, flour, shredded cheddar cheese, minced garlic, chopped parsley, salt (about ½ teaspoon), and a pinch of black pepper. Stir everything until just combined. If the mixture is too wet, add a little more flour, a tablespoon at a time.
  3. Heat about 2 tablespoons of oil in a non-stick skillet or cast iron pan over medium heat until hot but not smoking. Test by flicking a few drops of batter in; it should sizzle immediately.
  4. Scoop about 2 tablespoons of batter per fritter and gently flatten into a round patty in the pan. Leave space between fritters and do not overcrowd the pan.
  5. Cook for 3-4 minutes on one side until golden brown and crisp, then carefully flip and cook the other side for another 3 minutes. Adjust heat as needed to avoid burning.
  6. Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (around 200°F/95°C) while cooking the rest.
  7. In a small bowl, combine sour cream, lemon juice, Dijon mustard, salt, and pepper. Stir well and top with chopped chives or dill.
  8. Serve the fritters warm with a generous dollop of the creamy sour cream dip on the side.

Notes

Drain the zucchini thoroughly to avoid soggy fritters. Use medium heat to get a golden crust without burning. Don’t overcrowd the pan and be patient when flipping. For a twist, bake at 400°F (200°C) for 20 minutes, flipping halfway through. Substitute almond flour for gluten-free option. Swap sour cream with coconut yogurt for dairy-free dip.

Nutrition

Keywords: zucchini fritters, cheesy fritters, zucchini snack, sour cream dip, easy fritters, gluten-free fritters, vegetarian snack

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