Summer is almost over and I’m not ready for pumpkin-spiced everrrythinggg. With the move back to NYC and getting organized, I didn’t have much time to enjoy lazy summer beach days or picnics in the park. But there are a few weeks left. And I think these Crispy Zucchini Fritters can make summer last a little bit longer.

Crispy Zucchini Fritters

So, about these CRISPY fritters. Don’t tell me I’m alone here, but does anyone else love the crispy edges of roasted potatoes or the buttery, crusty rim of a fresh pancake? yummm—you know what I’m talking about. These fritters have all the crispy edges and crusts you could possibly want.

Crispy Zucchini Fritters

Crispy Zucchini Fritters

My tips for getting perfect crispy zucchini fritters:

  • Make sure the oil is hot before you add the fritters. If you add the zucchini when the pan is too cold, the fritters will stick and won’t get that nice golden-brown crust. Heat the oil over medium-high heat and spread it evenly around the pan.
  • When it’s time to flip the fritters, don’t force it. If it doesn’t release easily from the pan, it’s not ready to be flipped. If you flip to early, you might risk having the crispy bottom stuck on the pan instead of the fritter.
  • Rotate the pan. My stove, like many, heats unevenly and one side is always hotter than the other. To cook the fritters evenly and to avoid burning on one side, rotate the pan halfway through cooking. Also, adjust the heat if necessary.

Crispy Zucchini Fritters

There is still a good chunk of summer left and zucchini and basil have been among my summer essentials. I added basil to these fritters and a touch of lemon. With a creamy (+ healthy) Greek yogurt sauce on top, this makes for one unstoppable combination.

Let’s keep this going! Sign up for the Sage Recipes Newsletter and Join me on Facebook, Twitter, Instagram, and Pinterest for all of the latest recipes and updates.

Crispy Zucchini Fritters with Lemon and Basil

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: 6 fritters

Crispy Zucchini Fritters with Lemon and Basil


    For the Fritters:
  • 2 medium zucchinis
  • 1 teaspoon salt, divided
  • ¼ cup white whole wheat flour
  • ¼ cup bread crumbs
  • ¼ cup Parmesan cheese
  • 1 egg
  • 1 tablespoon chopped basil
  • ½ teaspoon lemon zest
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • For the Yogurt Sauce:
  • ½ cup plain Greek yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon chopped basil
  • Salt and pepper, to taste


  1. Using a cheese grater, shred the zucchini. Place it in a strainer over a bowl to catch the excess moisture. Sprinkle with ½ teaspoon salt and mix. Let stand for 10 minutes.
  2. Meanwhile, make the yogurt sauce. In a small bowl, whisk together to yogurt, olive oil, lemon juice, basil, and season with salt and pepper. Cover and let chill in the refrigerator.
  3. Working in batches, wrap a baseball size amount of shredded zucchini in a clean kitchen towel and squeeze to ring out any excess moisture. Once you have squeezed out all the liquid of the shredded zucchini, place it in a large bowl. Add in the flour, bread crumbs, Parmesan cheese, egg, basil, lemon zest, ½ teaspoon salt, and pepper. Stir to combine thoroughly. Form into 6 equal size patties.
  4. Heat the oil in a cast-iron skillet over medium-high heat. Add in the patties and cook until golden brown on both sides, about 2-3 minutes on each side. Adjust the heat if necessary and rotate the pan to make sure that the patties don't burn and cook evenly. Transfer to a paper towel-lined plate to let slightly cool. Serve warm with the yogurt sauce.


Substitute all-purpose flour or whole wheat flour for the white whole wheat flour.