Recipes

Zucchini Fritters with Sour Cream Dip

Posted by Niel Neethling on May 20, 2025

Zucchini fritters are a cracking little snack or side dish—crisp on the outside, soft inside, and paired with a tangy sour cream dip. They’re dead easy to make and super versatile, whether you’re cooking for yourself or trying to impress mates. Let’s get stuck in with this simple recipe and a few tasty twists.

Ingredients (Serves 4)

2 medium courgettes, grated
1 tsp salt
1 large egg
60g plain flour
2 tbsp chopped fresh parsley or dill
1 clove garlic, minced
1/4 tsp black pepper
Vegetable oil, for frying
For the dip: 120ml sour cream, 1 tbsp lemon juice, 1 tbsp chopped chives, pinch of salt
Optional: 50g crumbled feta, 1 tsp lemon zest, or 1/2 tsp smoked paprika

Step-by-Step Instructions

Step 1: Prep the Courgettes

Grate the courgettes, sprinkle with 1 tsp salt, and let them sit in a colander for 10 minutes. Squeeze out as much liquid as you can using your hands or a clean tea towel. This keeps the fritters crisp, not soggy.

Step 2: Mix the Batter

In a bowl, combine the grated courgettes, egg, flour, parsley or dill, garlic, and black pepper. Stir until it forms a thick batter. If it’s too wet, add a bit more flour, a tablespoon at a time.

Step 3: Cook the Fritters

Heat 2-3 tbsp oil in a frying pan over medium heat. Spoon tablespoon-sized portions of the batter into the pan, flattening them slightly. Fry for 2-3 minutes per side until golden and crisp. Drain on kitchen paper.

Step 4: Make the Dip

Mix the sour cream, lemon juice, chives, and a pinch of salt in a small bowl. Taste and adjust seasoning if needed.

Step 5: Serve

Serve the fritters hot with the sour cream dip on the side. Garnish with extra herbs or a sprinkle of paprika for a bit of flair.

Tasty Variations

Greek Style: Add crumbled feta and a pinch of lemon zest to the batter for a Mediterranean vibe.
Hearty Option: Mix in a grated potato (squeezed dry) for a sturdier, more filling fritter.
Spicy Kick: Stir in 1/2 tsp smoked paprika or a pinch of chilli flakes for a bit of heat.

Tips for Success

Squeeze the courgettes well to avoid soggy fritters.
Keep the oil hot but not smoking—around 175°C if you’ve got a thermometer.
For a lighter option, bake at 200°C for 20 minutes, flipping halfway, or air-fry at 190°C for 10-12 minutes.
Store leftovers in the fridge for up to 3 days; reheat in the oven to keep them crisp.

Why You’ll Love It

These fritters are a doddle to whip up and work as a snack, starter, or side. The sour cream dip adds a lovely tang, and you can tweak the flavours to suit your mood. Perfect for a quick weeknight bite or a party platter!