Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 medium zucchini (about 600 g), coarsely grated
- 1 tsp kosher salt (for draining) + pinch for batter
- 2 large eggs
- 3/4 cup (90 g) all-purpose flour
- 1/2 tsp baking powder (optional, for lift)
- 2 Tbsp chopped fresh dill
- 2 Tbsp thinly sliced scallion greens
- 1/4 tsp freshly ground black pepper
- 6 Tbsp neutral oil (sunflower or canola), for frying
- 2/3 cup (160 g) sour cream + 1 large garlic clove, grated
Do This
- 1. Grate zucchini; toss with 1 tsp salt and rest 10 minutes.
- 2. Squeeze zucchini very dry; discard liquid.
- 3. Whisk eggs, pepper, pinch salt (and baking powder if using); stir in flour, dill, scallions, then zucchini. Batter should be thick and spoonable.
- 4. Heat 3 Tbsp oil in a skillet over medium to medium-high until shimmering (about 350°F/175°C).
- 5. Drop 2 Tbsp batter per fritter; flatten slightly. Cook 3–4 minutes per side until deep golden; repeat with remaining batter, adding oil as needed.
- 6. Stir sour cream with grated garlic and a pinch of salt. Serve fritters hot with garlicky sour cream and extra herbs.
Why You’ll Love This Recipe
- Tender inside, crisp at the edges, with fresh dill and scallion in every bite.
- Fast, pantry-friendly batter that comes together in minutes.
- Classic Eastern European flavor, finished with cool garlicky sour cream.
- Flexible: great as an appetizer, light lunch, or side.
Grocery List
- Produce: Zucchini, fresh dill, scallions, garlic
- Dairy: Eggs, sour cream
- Pantry: All-purpose flour, baking powder (optional), kosher salt, black pepper, neutral oil (sunflower or canola)
Full Ingredients
For the zucchini fritters
- 2 medium zucchini (about 600 g), ends trimmed, coarsely grated
- 1 tsp kosher salt (for draining)
- 2 large eggs
- 3/4 cup (90 g) all-purpose flour
- 1/2 tsp baking powder (optional, for a little extra lift)
- 2 Tbsp finely chopped fresh dill
- 2 Tbsp thinly sliced scallion greens
- 1/4 tsp freshly ground black pepper
- Pinch kosher salt, to taste
For frying
- 6 Tbsp neutral oil (sunflower or canola), divided
Garlicky sour cream
- 2/3 cup (160 g) sour cream
- 1 large garlic clove, finely grated or mashed to a paste
- Pinch kosher salt and black pepper
- 1–2 tsp cold water to loosen, as needed
- 1 tsp finely chopped dill (optional)
To serve
- Extra chopped dill and sliced scallions
Step-by-Step Instructions
Step 1: Grate and salt the zucchini
Coarsely grate the zucchini on the large holes of a box grater. You should have about 4 cups loosely packed. Toss with 1 teaspoon kosher salt in a colander set over a bowl or the sink. Let stand for 10 minutes to draw out moisture.
Step 2: Squeeze out excess liquid
Using clean hands, a potato ricer, or a clean kitchen towel, squeeze the zucchini firmly in batches until very dry. Discard the liquid. You should be left with about 2 to 2 1/2 cups of drained zucchini.
Step 3: Make the batter
In a large bowl, whisk the eggs with the black pepper and a pinch of salt. Whisk in the flour (and baking powder, if using) until no dry pockets remain; a few small lumps are fine. Fold in the dill and scallions, then fold in the squeezed zucchini. The batter should be thick and spoonable; if it feels watery, sprinkle in 1–2 teaspoons more flour.
Step 4: Preheat the skillet and oil
Set a large nonstick or well-seasoned cast-iron skillet over medium to medium-high heat. Add 3 tablespoons oil and heat until shimmering and a drop of batter sizzles on contact, about 350°F/175°C (2–3 minutes of heating).
Step 5: Pan-fry to golden perfection
Working in batches, drop 2 tablespoons of batter per fritter into the hot oil, spacing them out. Gently flatten to about 2 1/2 inches wide. Cook without moving until the bottoms are deep golden and crisp, 3–4 minutes. Flip and cook 2–3 minutes more until cooked through and golden. Transfer to a wire rack set over a sheet pan (or paper towels). Repeat with remaining batter, adding the remaining oil as needed and letting it heat before adding more batter. Keep finished fritters warm in a 200°F/95°C oven if you like.
Step 6: Stir together the garlicky sour cream
In a small bowl, combine the sour cream, grated garlic, a pinch of salt and pepper, and dill (if using). Stir in 1–2 teaspoons cold water to loosen to a silky, spoonable texture. Let sit 5 minutes to mellow the garlic.
Step 7: Serve
Arrange the hot fritters on a platter. Spoon or dollop with garlicky sour cream and scatter with extra dill and scallions. Serve immediately while crisp.
Pro Tips
- Squeeze the zucchini very thoroughly; this is the key to crisp, non-soggy fritters.
- Keep them small (about 2 tablespoons of batter each) for the best texture and easy flipping.
- Use a wire rack instead of paper towels to keep bottoms crisp while you finish the batch.
- For extra lift, include the optional baking powder and avoid overmixing once the flour goes in.
- Don’t crowd the pan; give the oil time to return to temperature between batches.
Variations
- Gluten-Free: Use 3/4 cup (90 g) white rice flour or a mix of 2/3 cup rice flour + 2 Tbsp cornstarch.
- Cheesy: Fold in 1/3 cup finely grated Parmesan or crumbled feta for a savory boost.
- Spicy Herb: Add 1/2 tsp crushed red pepper flakes and swap half the dill for parsley or chives.
Storage & Make-Ahead
Refrigerate cooled fritters in an airtight container for up to 3 days (store on paper towels or a rack so they don’t steam). Reheat on a rack over a sheet pan at 400°F/200°C for 8–10 minutes, or in an air fryer at 375°F/190°C for 5–7 minutes. Freeze in a single layer, then transfer to a bag for up to 2 months; reheat from frozen, adding a few minutes. The garlicky sour cream keeps 3 days refrigerated; stir before serving.
Nutrition (per serving)
Approx. 310 calories; 10 g protein; 23 g carbohydrates; 21 g fat; 2 g fiber; 500 mg sodium. Values are estimates and will vary with oil absorption and seasoning.
