Zucchini fritters with lemon garlic white sauce

Meat isn’t just expensive and unhealthy if eaten nightly; it can complex and challenging to prepare, too! An abundance of summer zucchini around this time of year means this recipe is referenced often. ☀️

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Add in spices to personalize these fritters or substitute scallions instead of onions depending on your preference. This same recipe can also be used for potato pancakes, too: just use grated potato instead of zucchini.

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No fritter is complete without a dipping sauce, and ? This zesty white sauce is the perfect accompaniment to any type of savory dish.

I used grapeseed oil to fry these fritters because it has a high smoke point. You can also easily use vegetable oil, peanut oil, or coconut oil depending on what you prefer.


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Zucchini Fritters Frying in a Pan

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Zucchini Fritters

June 22, 2015

Fritters can be made 30 minutes ahead; keep warm in a 200°F oven. Fritters can also be frozen and reheated at 350°F for 8 minutes for up to 1 month.

  • 25m
  • 15m
  • 40m
  • 4 pancakes each


  • 1/3 c grapeseed oil or vegetable oil
  • Freshly ground black pepper
  • 1 tbsp. cornstarch
  • 1 medium onion, diced
  • 3/4 c all-purpose flour
  • 1 large egg
  • 1/2 tsp. kosher salt plus more for seasoning
  • 1 1/2 lb zucchini (about 3 medium or 2 large), grated


  1. Place zucchini in a colander set in the sink and toss with 1/2 teaspoon salt. Let stand 10 minutes, then press grated zucchini into edges of colander to expel remaining liquid.
  2. Place zucchini in a large bowl and gently mix in egg, flour, onions, and cornstarch. Season with salt and pepper.
  3. Heat oil in a large skillet over medium heat. Drop tablespoon fulls of zucchini mixture into skillet, flattening them as you go. As you scoop and place the mixture into the pan, be sure to keep the size of your fritters small so that they do not fall apart when you flip them. Smaller fritters are easier to store and re-heat in the oven later, too!
  4. Cook until golden and crisp, about 3 minutes per side.
  5. Transfer fritters to a paper towel-lined plate; season with salt. Serve with garlic lemon sour cream.


  • 4 people
  • 300
  • 4g

Garlic Lemon Sour Cream

June 22, 2015

This recipes makes a great white sauce for nearly any meat or savory vegetable dish.

  • 5m
  • 2 cups


  • 1 pinch dried dill
  • 2 tsp. salt
  • 1/2 lemon, juiced
  • 1 garlic clove, minced
  • 2 c sour cream


  1. Mince or use a garlic press to combine garlic and sour cream.
  2. Squeeze juice from lemon, add salt and dried dill. Mix thoroughly and serve.

Published by

Lara Littlefield

Since childhood, Lara Littlefield has created cashflow-positive internet businesses. Today she builds new software at Simmer, currently in Boston, MA. When she’s not writing code she’s cooking, backpacking, or planning one of the above. Follow her on Twitter: @laralfield.

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