Easy Zucchini Fritters With Dill & Crème Fraiche Dressing

Zucchini Fritters with Dill & Crème Fraiche Dressing

These fritters are super easy to make and are topped with a fresh dill dressing. To ensure the fritters are not stodgy, make sure all the moisture is removed from the grated zucchini prior to pan-frying them. This recipe used plain flour but is equally delicious with wholemeal flour.

Serves: 2



Zucchini Fritters with Dill & Crème Fraiche Dressing

By: Lisa Holmen

These easy zucchini fritters, topped with a fresh dill dressing, combine flavourful veggies and herbs and offer a delicious brunch to dinner dish.


Prep time

Cook time



  • 3 zucchinis
  • ⅔ cup plain flour
  • 2 eggs, lightly beaten
  • ¼ cup spring onions, thinly sliced
  • Salt & pepper, to taste
  • 1 tbsp olive oil
  • 4 tbsp crème fraiche
  • 1 tbsp dill, finely chopped
  • Lemon & spring onions, to garnish (optional)


  • Grate the zucchinis and place in a colander. Use your hands to wring out any excess moisture then transfer to a large bowl.
  • Add the flour, eggs and spring onions and season with salt and pepper. Gently stir together until combined and divide mixture into approximately six balls, depending on the size you would like the fritter.
  • Heat olive oil in a large frying pan over medium heat. Place fritters in the pan and pat gently until slightly flattened. Cook for 1–2 mins until golden, then flip and cook the other side. Place on paper towel to remove any excess oil.
  • To make the dill dressing, combine crème fraiche and dill in a small bowl.
  • Serve fritters immediately topped with the dressing and garnish with spring onions and a wedge of lemon.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Holmen

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.

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