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Crispy Zucchini Fritters

Crispy zucchini fritters stacked on a plate, served with a dollop of creamy herb sauce and a lemon wedge on the side.

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Crispy zucchini fritters are the perfect summer snack—golden on the outside, tender on the inside, and full of fresh herbs, garlic, and lemon zest. They’re easy to make, customizable, and ideal for using up garden zucchini.

Ingredients

Scale
  • 1 pound zucchini, about 3 medium
  • 2 large eggs
  • 1½ cups chopped scallions (about 1 bunch)
  • 3 garlic cloves, grated
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon lemon zest
  • 1 teaspoon sea salt
  • 2¼ cups panko breadcrumbs, divided
  • 3 tablespoons all-purpose flour
  • Avocado oil, for pan-frying
  • Freshly ground black pepper, to taste

Instructions

  1. Grate the zucchini using the large holes of a box grater.
  2. Place the grated zucchini in a clean kitchen towel, sprinkle with salt, and let sit for 10 minutes. Then squeeze out as much moisture as possible.
  3. In a large bowl, whisk the eggs and mix in the drained zucchini, scallions, garlic, dill, lemon zest, salt, and pepper.
  4. Stir in the flour and 1½ cups of panko until the mixture is well combined.
  5. Place the remaining ¾ cup of panko in a shallow dish for coating.
  6. Preheat a cast iron or nonstick skillet over medium heat and add a few tablespoons of avocado oil.
  7. Use a ¼-cup measuring scoop to form the mixture into thin patties. Coat each patty in the reserved panko.
  8. Pan-fry the patties in batches for 2–3 minutes per side or until golden brown and crispy.
  9. Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
  10. Serve hot with tzatziki, tartar sauce, or creamy dill sauce.

Notes

  • Ensure zucchini is well-drained to avoid soggy fritters.
  • Use a hot pan to achieve a crisp crust.
  • Smaller, thinner patties hold together better and cook more evenly.
  • Fritters can be frozen and reheated directly from frozen.
  • Pair with fresh salads or dips for a complete meal.

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