Zucchini Fritters

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"Whether you call them zucchini cakes or fritters, they are so easy and delicious. A simple mix of a few ingredients and a yogurt dip makes these a simple side dish or I love them for a light lunch. This makes about 6 cakes depending on the size. I usually double the recipe."

Original recipe yields 5 servings


  • Serving Size: 1 (119.9 g)
  • Calories 121.3
  • Total Fat - 5.7 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 105.1 mg
  • Sodium - 62.6 mg
  • Total Carbohydrate - 12.4 g
  • Dietary Fiber - 1.6 g
  • Sugars - 6.9 g
  • Protein - 5.8 g
  • Calcium - 39.5 mg
  • Iron - 1.4 mg
  • Vitamin C - 22.9 mg
  • Thiamin - 0 mg

Step 1

Scallion Yogurt ... You can use any sauce you like, but I love this sauce on these fritters. Mix the scallions, fresh lemon juice and yogurt together; cover and refrigerate until ready to use.

Step 2

Zucchini ... Grate the zucchini, and transfer to a baking sheet or plate lined with a paper towel. Sprinkle lightly (1/4 teaspoon) with salt and let it rest 5-10 minutes.

Step 3

Batter ... In a medium size bowl, add the eggs, Bisquick, start with 3 tablespoons; pinch of pepper, red pepper flakes, garlic, scallions, lemon zest and onion and mix well. Squeeze the zucchini in the paper towel to make sure there is no extra water and add to the batter. Mix well - it should resemble a very thick pancake batter. If it is too thin and a bit more Bisquick or baking mix.

Step 4

Saute ... I prefer a non-stick pan, but anything you have will work. Add 1 tablespoon of olive oil to a saute pan and bring to medium high heat (more may be needed in a NON - non-stick pan). Add the batter just like pancakes and cook until golden brown on the first side, then flip and continue to cook another couple of minutes until golden brown. They only take 4-5 minutes total cooking time.

Step 5

Serve ... Once the fritters or cakes are done, transfer to a plate lined with a paper towel to drain - then serve with the yogurt sauce and ENJOY!

Tips & Variations

No special items needed.