Name: Zucchini Fritters with Sour Cream & Smoked Salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 small to medium zucchinis (grated); ½ tsp salt; ¼ tsp black pepper; ¼ cup finely chopped scallions; 1 large egg; 2 Tbsp olive oil (for frying); ½ cup sour cream; 4 oz smoked salmon; Fresh dill (to garnish)

These crispy zucchini fritters with sour cream and smoked salmon are the kind of meal that proves simple food can still feel special. You can make them in under 30 minutes, but they have the look and taste of a café-style brunch.

They’re golden, creamy, salty, and fresh – all at once. And if you’re anything like me, you’ll find yourself making them again and again, tweaking little details each time until they become your signature breakfast.

Crispy golden zucchini fritter topped with a dollop of sour cream, silky ribbons of smoked salmon, and a sprig of fresh dill on a white plate

Jump to Recipe Print Recipe

If I had to pick one breakfast that feels equal parts comforting and elegant, it would be these zucchini fritters topped with a cool dollop of sour cream and silky smoked salmon. They’re crispy on the outside, soft and delicate inside, and layered with the kind of flavors that make you pause between bites.

It’s that kind of breakfast that looks like you spent hours on it – but secretly, it’s just grated zucchini, an egg, and a hot skillet. This is the kind of recipe I love sharing most: simple ingredients, unfussy prep, and a little bit of magic that makes it feel restaurant-worthy.

These fritters are light but deeply satisfying. The zucchini stays tender, the edges crisp beautifully in olive oil, and the creamy tang of sour cream meets the saltiness of smoked salmon in a way that feels indulgent but balanced. Whether you make them for a cozy weekend breakfast, a brunch with friends, or an elegant celebratory spread, they’re always a hit.

Why You’ll Love These Zucchini Fritters

There’s something special about recipes that blur the line between breakfast and brunch – the ones that feel fancy enough to serve guests but easy enough for a quiet morning. These fritters check every box:

They’re quick, nourishing, and undeniably beautiful on the plate. You can dress them up with dill and lemon for a little brightness or keep them simple with just sour cream and salmon. Either way, the combination of crisp zucchini and smoked salmon feels effortlessly gourmet.

Beyond flavor, these crispy zucchini fritters also fit perfectly into that “balanced breakfast” sweet spot – packed with vegetables, protein, and healthy fats. You get crunch, creaminess, and freshness in every bite.

The Secret to Crispy, Golden Zucchini Fritters

Here’s the thing about zucchini: it’s mostly water. And while that’s great for hydration, it’s not ideal for crisp fritters. The trick – and this is non-negotiable – is removing as much moisture as possible.

Once you grate your zucchini, sprinkle it with a little salt and let it sit for about five to ten minutes. That helps draw out the liquid. Then, take a clean kitchen towel (or even cheesecloth) and squeeze firmly until almost no liquid drips out. This simple step makes all the difference.

If you skip it, your fritters will steam instead of crisp, and you’ll end up with soft pancakes instead of golden edges.

When you nail that moisture balance, the texture transforms – crisp exterior, fluffy inside, almost like a savory pancake with a fresh garden note.

Ingredients That Make It Shine

You only need a handful of ingredients, but each one matters:

Zucchini: Choose firm, smaller zucchinis. They’re sweeter and less watery than the large ones.
Scallions: They bring a gentle onion flavor without overpowering the zucchini.
Egg: Acts as the binder that keeps the fritters cohesive.
Olive oil: Adds richness and helps achieve those perfectly golden edges.
Sour cream: Cool, tangy, and creamy – the perfect contrast to the warm fritters.
Smoked salmon: Brings that salty, buttery luxury that turns simple fritters into a café-style breakfast.
Fresh dill: The herb that ties it all together, adding color and a soft fragrance of freshness.

You can also swap or upgrade a few things depending on your mood – I’ll share my favorite variations later.

Step-by-Step: Making the Best Crispy Zucchini Fritters

Step 1: Prep the zucchini

Grate your zucchinis on the large holes of a box grater. Place the shreds into a colander set over a bowl. Sprinkle lightly with salt and let sit for about 5-10 minutes.

Then, squeeze – really squeeze – until barely any water drips out. The drier the zucchini, the crispier your fritters will be.

Step 2: Make the batter

In a medium bowl, combine the squeezed zucchini, chopped scallions, egg, a little more salt, and freshly ground black pepper. Mix gently until the batter feels cohesive.

It should not be soupy or wet. If it looks loose, you can add a spoonful of flour or breadcrumbs to help bind it – but if your zucchini was drained properly, you usually don’t need it.

Step 3: Fry to perfection

Heat olive oil in a nonstick or cast-iron skillet over medium heat. When it shimmers, spoon half the batter into the pan and flatten gently with a spatula. Cook 2–3 minutes per side until golden brown and crisp.

Transfer to a wire rack or paper towel-lined plate while you cook the second fritter. The rack helps keep them crispy instead of steaming on a plate.

Step 4: Assembly. Turning Simple into Stunning

This is where the magic happens. Once your fritters are ready, it’s time to layer them beautifully.

Spoon a generous dollop of sour cream on top of each fritter, then layer a few ribbons of smoked salmon. I like folding the salmon slightly so it creates natural curves and texture. Finish with a little fresh dill, maybe a few capers or a squeeze of lemon juice if you like brightness.

The result looks like something you’d order at a boutique café – golden fritters, pale pink (or orange!) salmon, white cream, and green dill all contrasting beautifully.

Tips & Tricks for Success

1. Get rid of moisture.
This is the number-one rule for perfect zucchini fritters. Even the smallest bit of excess water can ruin the crispness. Salt and squeeze thoroughly before mixing the batter.

2. Control your heat.
Medium heat is your best friend. Too high, and the fritters will burn before cooking through; too low, and they’ll absorb oil.

3. Don’t overcrowd the pan.
Cook one fritter at a time or give them space so they crisp evenly.

4. Use a nonstick or well-seasoned skillet.
It helps you get that even, golden crust without sticking.

5. Garnish smartly.
Fresh dill, chives, or even microgreens elevate the look instantly. If you want a little contrast, add a touch of lemon zest or chili flakes.

Variations to Try

With ricotta: Replace sour cream with a spoonful of whipped ricotta for a thicker, creamier topping.
With labneh: For a Mediterranean spin, try labneh instead of sour cream and add a drizzle of olive oil and sumac.
Mini fritters: Make small rounds for appetizer boards or brunch platters. They look adorable topped with salmon curls and tiny dill sprigs.
Vegetarian version: Skip the salmon and add avocado slices or roasted cherry tomatoes on top.
Extra protein: Add a poached egg on top – the runny yolk over the fritter and salmon is pure bliss.

Pairing Ideas

These fritters pair beautifully with fresh greens tossed in lemon vinaigrette or even a side of sliced cucumber with dill and olive oil.

If you’re serving brunch, a glass of chilled Prosecco or sparkling water with lemon perfectly complements the creamy, smoky, and crispy elements.

Why Zucchini Fritters Deserve a Spot in Your Routine

There’s something deeply rewarding about cooking with zucchini – it’s inexpensive, healthy, and endlessly versatile. You can grate it into fritters, spiralize it into noodles, bake it into muffins, or layer it in lasagna. But fritters are my favorite because they turn this humble vegetable into something golden and crave-worthy in minutes.

When paired with sour cream and smoked salmon, you get a little bit of everything – freshness, richness, salt, and tang. It’s like all the best breakfast textures and flavors working together in one bite.

And unlike pancakes or waffles, these feel light enough to enjoy even on a weekday morning.

Troubleshooting: What Could Go Wrong (and How to Fix It)

Even the best cooks run into fritter trouble sometimes. Here’s how to avoid the common mistakes:

Fritters falling apart: Usually means there’s too much moisture or not enough egg to bind. Next time, squeeze harder or add a small spoon of flour.
Too soggy: The heat might be too low or the zucchini wasn’t drained enough. Make sure your oil is hot before adding batter.
Too oily: If they absorb too much oil, your skillet might be too cool. Adjust to medium and don’t flip too often.
Burning before cooking through: Lower the heat slightly and let them cook a bit longer – patience pays off.

Let’s Talk Toppings

The sour cream and smoked salmon combo is classic – it brings richness and balance to the crispy fritters. But if you like to experiment, there are endless options:

Try crème fraîche with lemon zest, or Greek yogurt mixed with herbs and garlic. Even a little mashed avocado can work beautifully with smoked salmon and dill.

I sometimes add a spoon of salmon roe on top for special occasions – the tiny pearls glisten and burst with briny flavor.

Serving for Brunch

If you’re making these crispy zucchini fritters for a crowd, go for mini size. You can keep them warm in the oven while you cook the rest. Then set up a topping bar with bowls of sour cream, smoked salmon, lemon wedges, and herbs.

Everyone loves the DIY element, and it looks stunning when displayed on a large platter.

A Few Words on Smoked Salmon

Smoked salmon is one of those ingredients that instantly elevates a dish. It’s buttery, salty, and full of umami. There are a few different kinds you might find:

Cold-smoked: Silky and tender – the kind typically used for bagels and breakfast dishes.
Hot-smoked: Flakier and more cooked, great if you prefer a stronger flavor.

For this recipe, I prefer cold-smoked salmon for its delicate texture. Look for sustainably sourced varieties with a clean, fresh aroma – not overly salty.

If you want to splurge, gravlax (cured salmon) works beautifully too, especially with dill and lemon accents.

Health Benefits (Without Making It Boring)

Zucchini is rich in vitamin C, potassium, and fiber, while being naturally low in calories. Smoked salmon adds protein and omega-3s – the kind of healthy fats that keep you full and glowing.

Sour cream provides that tang and creaminess but can easily be swapped for Greek yogurt if you prefer a lighter version.

It’s the kind of breakfast that feels indulgent but is actually nourishing and balanced.

A Note on Presentation

Food always tastes better when it looks beautiful. Here’s a quick trick: when plating, stack your fritter slightly off-center on the plate, swirl the sour cream in a soft circle, and drape the salmon naturally on top. Add a small sprig of dill standing upright – it gives height and elegance.

A drizzle of olive oil or a few microgreens can make it even more eye-catching.

When to Serve

Lazy weekend mornings when you want something cozy but not heavy.
Mother’s Day, Easter, Christmas morning breakfast or any spring brunch spread.
A quiet weekday treat when you want to feel like you’re having breakfast at a café.

These crispy zucchini fritters also make a lovely light lunch when paired with a salad.