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+ servings

Crispy Zucchini Fritters

Niky @ The House on Silverado
A delicious and easy side dish or appetizer to make with all that garden zucchini!
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Servings 12 fritters


  • 2 cups shredded zucchini squeezed dry
  • 2 cups shredded carrots
  • 2 cloves garlic finely minced
  • cups all-purpose flour
  • 2 large eggs lightly beaten
  • 3 tbsp fresh chives chopped
  • salt & pepper to taste
  • 3 tbsp olive oil for frying
  • sour cream for dipping


  • Use a box grater or food processor to shred the zucchini and carrots.
  • Place the shredded zucchini in a clean dish towel or stacked paper towels. Wrap towel around the zucchini, and using your hands, squeeze out as much liquid as possible.
  • Transfer the zucchini to a large bowl, with the carrots, garlic, flour, eggs, chives, salt & pepper. Mix until combined.
  • Line a plate with paper towels. Place a large sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, scoop mounds (about 3 tbsp each) of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart.
  • Cook the fritters for 2 to 3 minutes before gently flipping. Continue frying an additional 1 to 2 minutes until golden brown and crispy. Transfer the fritters to the paper towel-lined plate, season lightly with salt and repeat the cooking process with the remaining mixture.
  • Serve immediately while hot, topping with a dollop of sour cream mixed with more chives.


*This recipe is easily adaptable.  You can leave out the carrots and use all zucchini.
*I use chives in my fritters, because I usually have it in my herb garden, but sliced scallions would be delicious here too, or even grated Vidalia onion.  
*A couple of drops (or more!) of hot sauce in your sour cream topping would be great, if you enjoy a little spiciness! 
Tried this recipe?Let us know how it was!