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Crispy Cheesy Zucchini Fritters Recipe Easy Homemade with Sour Cream Dip

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These crispy cheesy zucchini fritters are golden and crunchy on the outside with a gooey cheesy center, served with a creamy sour cream dip flavored with lemon and fresh herbs. Perfect for a quick snack, appetizer, or side dish.

Ingredients

Scale
  • 2 medium zucchinis, grated and squeezed dry (about 2 cups shredded)
  • 1 cup sharp cheddar cheese, shredded (about 110 grams)
  • ½ cup all-purpose flour (60 grams) – can substitute almond flour for gluten-free
  • 2 large eggs, room temperature
  • 2 green onions, thinly sliced
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • Olive oil or vegetable oil for frying (about 2 tablespoons)
  • ½ cup sour cream
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon fresh dill or parsley, chopped

Instructions

  1. Grate 2 medium zucchinis (about 2 cups shredded). Place the zucchini in a clean kitchen towel and squeeze out as much moisture as possible (about 5 minutes).
  2. In a large bowl, combine the squeezed zucchini, shredded sharp cheddar cheese, all-purpose flour, eggs, green onions, garlic powder, salt, and pepper. Stir gently until well combined.
  3. Heat about 2 tablespoons of olive or vegetable oil in a nonstick skillet over medium heat until the oil shimmers but does not smoke (about 3-4 minutes).
  4. Using a heaping tablespoon, scoop the mixture into the pan, flattening slightly with the back of the spoon. Fry for about 3-4 minutes per side or until golden brown and crispy. Cook in batches if needed to avoid overcrowding.
  5. Transfer cooked fritters to a paper towel-lined plate to absorb excess oil. Keep warm in a low oven (200°F / 90°C) if making in batches.
  6. In a small bowl, mix sour cream with lemon juice and chopped fresh dill or parsley. Season with a pinch of salt and stir until combined.
  7. Serve the crispy cheesy zucchini fritters immediately with the creamy sour cream dip on the side.

Notes

Squeezing out excess moisture from the zucchini is crucial to avoid soggy fritters. Use medium heat to prevent burning or greasy fritters. Let the batter rest for 5 minutes before frying to hydrate the flour and improve binding. The sour cream dip can be swapped with Greek yogurt for a tangier, lighter option. For gluten-free, substitute all-purpose flour with almond flour. Baking option: bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.

Nutrition

Keywords: zucchini fritters, cheesy fritters, zucchini recipe, sour cream dip, easy appetizer, vegetarian, quick snack

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