Cottage Cheese Protein Crispy Zucchini Fritters

These cottage cheese protein crispy zucchini fritters are an easy way to turn fresh zucchini into a warm, satisfying meal or snack.

Drained cottage cheese gives the fritters a soft center and a richer flavor without making the batter too loose. It also helps make this a high protein recipe.

After a few minutes in the skillet, the outside turns golden while the inside stays tender. Parmesan, dill, and green onion add plenty of simple flavor.

I like serving them hot with the cool lemon yogurt dip. They work well for lunch, a light dinner, or a simple side dish.

Why I Love This Recipe

Crispy Outside, Tender Inside – These fritters have golden edges with a soft, savory zucchini center.

Genuinely High Protein – Cottage cheese, eggs, Parmesan, and Greek yogurt make each serving satisfyingly high in protein.

Fresh Lemon Dill Dip – The cool, tangy dip brightens the rich fritters and makes every bite feel fresh.

Big Savory Flavor – Parmesan, garlic, green onions, and dill give the zucchini a deeply satisfying flavor.

The Ingredients

For the Fritters

• 4 cups Shredded Zucchini
• 1 teaspoon Kosher Salt, Divided
• 1 1/2 cups Whole Milk Cottage Cheese, Drained
• 2 Large Eggs
• 3/4 cup All-Purpose Flour
• 1/2 cup Grated Parmesan Cheese
• 3 Green Onions, Sliced
• 2 tablespoons Fresh Dill, Chopped
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Black Pepper
• 3 tablespoons Extra-Virgin Olive Oil

For the Lemon Dip

• 3/4 cup Plain Greek Yogurt
• 1 tablespoon Lemon Juice
• 1 teaspoon Lemon Zest
• 1 tablespoon Fresh Dill, Chopped
• 1/4 teaspoon Kosher Salt

How to Make This Recipe

Step 1

Toss the shredded zucchini with 1/2 teaspoon salt and let it stand for 15 minutes. Squeeze out as much liquid as possible using a clean kitchen towel.

Step 2

Drain the cottage cheese in a fine mesh strainer for 15 minutes. Whisk the eggs in a large bowl, then stir in the drained cottage cheese.

Step 3

Add the zucchini, flour, Parmesan, green onions, dill, garlic powder, baking powder, black pepper, and remaining salt. Stir until a thick, scoopable batter forms.

Step 4

Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add 1/4-cup portions of batter and gently flatten each portion into a 3-inch fritter.

Step 5

Cook the fritters for 3 to 4 minutes per side, until deeply golden and cooked through. Repeat with the remaining batter, adding more olive oil between batches as needed.

Step 6

Stir together the Greek yogurt, lemon juice, lemon zest, dill, and salt. Serve the hot, crisp fritters with the cool lemon dip.

Quick Tips

Remove Plenty of Zucchini Moisture

After salting the zucchini, wrap it in a clean kitchen towel and squeeze until very little liquid comes out. Four cups of shredded zucchini hold a surprising amount of moisture, so this step makes the biggest difference in how well the fritters hold together.

Use a towel you do not mind staining slightly green, then fluff the zucchini apart before adding it to the bowl. Large wet clumps can make some fritters softer than others.

Drain the Cottage Cheese Well

Let the cottage cheese sit in a fine mesh strainer for the full 15 minutes, and gently stir it once or twice so liquid can drain from the center. Whole milk cottage cheese gives the fritters a richer texture, but extra liquid can make the batter too loose.

If your cottage cheese looks especially wet, give it a few more minutes in the strainer. It should still be creamy, just not sitting in a pool of liquid.

Check the Batter Before Cooking

The batter should be thick enough to scoop and gently flatten without spreading across the skillet. If it seems loose after mixing, let it sit for 5 minutes so the flour can absorb some moisture.

If it is still too soft to shape, stir in flour 1 tablespoon at a time. This keeps the fritters neat and helps them develop crisp edges while staying tender inside.

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Quick Answers

How do I keep the zucchini fritters crisp instead of soft?

Squeeze the salted zucchini very thoroughly in a clean kitchen towel, since extra moisture is the main reason fritters turn soft. Drain the cottage cheese well, too, so the batter stays thick and scoopable.

Cook the fritters in a preheated skillet over medium heat and leave space between them. This helps each one develop a golden, crisp outside.