The Absolute Best Zucchini Fritters with Goat Cheese Sauce

There’s a point every summer when the garden (or the grocery store) seems to explode with zucchini. You’ve grilled it, you’ve sautéed it, you’ve baked it into bread, and still, it keeps coming. If you’re anything like me, you start looking for new and exciting ways to use up this versatile summer squash. Well, let me introduce you to your new favorite solution: these incredible zucchini fritters with goat cheese sauce. They are golden and crispy on the outside, tender and flavorful on the inside, and when you pair them with the tangy, creamy goat cheese sauce, they are simply divine. This recipe has become a staple in my home for a reason, and I’m so excited to share it with you. Get ready to fall in love with zucchini all over again.

Quick Recipe

• Preparation Time: 35M
• Cooking Time: 20M
• Total Time: 55M
• Type of dish: Appetizer, Side Dish
• Cuisine: Modern American / Mediterranean-Inspired
• Recipe Yield: 4-6 servings (makes approximately 16 fritters)
• Calories: Approximately 180-270 kcal per serving (This is an estimate and can vary based on the amount of oil absorbed during frying and final serving size).

The Secret to Crispy, Not Soggy, Zucchini Fritters

The most common pitfall with zucchini fritters is excess moisture, which leads to a sad, soggy patty. Zucchini is about 95% water, so we need to get rid of as much of that as possible before frying. The key is a two-step process: salting and squeezing.

First, we’ll toss the grated zucchini with a bit of salt. Salt is a magical ingredient here; it draws the water out of the zucchini through a process called osmosis. You’ll be amazed at how much liquid is released!

After letting it sit for about 10 minutes, it’s time to squeeze. I like to bundle the salted zucchini in a clean kitchen towel or a few layers of cheesecloth and wring it out over the sink. Don’t be shy here—really put some muscle into it! The drier your zucchini, the crispier your fritters will be. This step is the difference between good and great zucchini fritters with goat cheese sauce.

What You’ll Need: A Simple List of Ingredients

One of the things I love about this recipe is that it uses pantry staples. Here’s what you’ll need to have on hand:

For the Zucchini Fritters:

• Zucchini: About 1 pound (or 2 medium-sized zucchini) will do the trick.
• All-Purpose Flour: This helps to bind the fritters together.
• Egg: Acts as another binder and adds a bit of richness.
• Green Onions and Garlic: For a lovely, savory flavor base.
• Fresh Dill: Its bright, slightly anise-like flavor is a classic pairing with zucchini.
• Baking Powder: A little lift for a lighter, airier fritter.
• Salt and Pepper: To taste.
• Olive Oil or a Neutral Oil: For pan-frying.

For the Creamy Goat Cheese Sauce:

• Goat Cheese: A soft, log-style goat cheese works best.
• Greek Yogurt or Sour Cream: This adds a wonderful creaminess and tang.
• Lemon Juice: A squeeze of fresh lemon juice brightens everything up.
• Fresh Chives: For a mild, oniony bite.
• A Splash of Milk or Water: To get the perfect drizzling consistency.

Let’s Get Cooking: Step-by-Step Instructions

Ready to make some magic? Here’s how we’ll do it, step by step.

Part 1: Prepping the Zucchini

1. Grate the Zucchini: Using a box grater, shred your zucchini. You don’t need to peel it first; the skin has nutrients and adds a nice color.
2. Salt and Wait: Place the grated zucchini in a colander in the sink and sprinkle it with about a teaspoon of salt. Let it sit for 10-15 minutes.
3. Squeeze It Out: Transfer the salted zucchini to a clean kitchen towel. Gather the corners and twist, squeezing out as much liquid as you possibly can. You should end up with a surprisingly compact ball of zucchini.

Part 2: Making the Fritter Batter

1. Combine Your Ingredients: In a medium bowl, whisk the egg. Add the squeezed zucchini, all-purpose flour, chopped green onions, minced garlic, fresh dill, and baking powder. Season with a little more salt and a generous amount of black pepper.
2. Mix Gently: Use a fork to mix everything together until just combined. Be careful not to overmix, as this can make the fritters tough. The batter should be thick, not runny.

Part 3: Frying to Golden Perfection

1. Heat Your Pan: Pour enough oil into a large skillet to generously coat the bottom. Heat it over medium-high heat. You’ll know the oil is ready when a small drop of batter sizzles immediately.
2. Form and Fry: Scoop heaping tablespoons of the batter into the hot pan. Use the back of the spoon to gently flatten them into patties. Don’t overcrowd the pan; work in batches if you need to.
3. Cook Until Golden: Cook for about 2-3 minutes per side, until they are beautifully golden brown and crispy.
4. Drain and Season: Transfer the cooked fritters to a wire rack or a plate lined with paper towels to drain any excess oil. A wire rack is a great tool here as it allows air to circulate underneath, keeping the bottoms crispy. Sprinkle with a tiny pinch of salt while they are still hot.

Whip Up the Tangy Goat Cheese Sauce

While your fritters are frying, you can whip up the sauce. It’s so simple and comes together in just a couple of minutes.

1. Combine: In a small bowl, combine the goat cheese, Greek yogurt (or sour cream), lemon juice, and chopped chives.
2. Mix Until Smooth: Use a fork or a small whisk to mix everything together until it’s smooth and creamy.
3. Thin to Your Liking: Add a splash of milk or water, a little at a time, until you reach your desired consistency. I like mine to be a bit thicker for dipping but thin enough to drizzle.
4. Taste and Season: Give it a taste and add a pinch of salt and pepper if needed.

Serving and Storing Your Fritters

These zucchini fritters with goat cheese sauce are best served immediately while they are hot and crispy. Arrange them on a platter with a bowl of the goat cheese sauce for dipping, or drizzle the sauce right over the top. A few extra fresh dill sprigs and a wedge of lemon on the side are always a nice touch.

If you have leftovers, you can store them in an airtight container in the refrigerator for up to two days. To reheat, I highly recommend using an air fryer or a hot oven to bring back some of their original crispiness. Microwaving will, sadly, make them soft.

FAQ on Zucchini Fritters with Goat Cheese Sauce

1. Can I make these gluten-free?

Absolutely! You can substitute the all-purpose flour with a good quality gluten-free all-purpose blend. I’ve also had success with chickpea flour, which adds a lovely nutty flavor.

2. Can I bake these instead of frying?

You can, but they won’t be as crispy. To bake them, preheat your oven to 400°F (200°C). Lightly grease a baking sheet and arrange the fritters on it. Bake for 15-20 minutes, flipping halfway through, until they are golden brown.

3. What other sauces would go well with these fritters?

While I’m partial to the goat cheese sauce, a simple tzatziki or a spicy aioli would also be delicious.

A Recipe to Keep in Your Back Pocket

This recipe for zucchini fritters with goat cheese sauce is one I turn to time and time again. It’s simple enough for a weeknight but special enough for company. It’s a wonderful way to celebrate the abundance of summer, and I just know it will become a favorite in your kitchen too. Happy cooking!