Description
These Best Zucchini Fritters are crispy on the outside and flavorful inside, made with fresh zucchini, herbs, and Parmesan. Enhanced with lemon zest and dill, these golden fritters are perfect as a snack or side dish, served with a variety of creamy sauces like garlic yogurt aioli or tzatziki.
Ingredients
Scale
Main Ingredients
- 2 lbs zucchini (about 2 large or 5 medium)
- 1 1/2 teaspoons salt
- 2 large eggs
- 1/2 cup chopped green onions (about 1 bunch)
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh basil (optional)
- 1 tablespoon lemon zest
- 1/3 cup freshly grated Parmesan
- 1/4 cup feta crumbles (optional)
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- Pinch cayenne pepper
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup panko breadcrumbs, divided
- Olive oil for sautéing
Serving Sauces (optional)
- Garlic Yogurt Aioli
- Sour Cream
- Greek Yogurt
- Tzatziki
- Horseradish Sauce
- Remoulade
Instructions
- Prepare the Zucchini: Wash the zucchini, trim the ends, and grate using the large holes of a box grater or food processor attachment. Transfer the shredded zucchini to a large bowl, mix in salt, and let it sit for 20 minutes to draw out moisture.
- Prep Oven to Keep Fritters Warm (Optional): Preheat the oven to 200°F and place a baking rack inside a baking pan to keep cooked fritters warm while finishing others.
- Dry Zucchini: After 20 minutes, wrap the zucchini in a clean towel or cheesecloth and twist firmly to remove as much liquid as possible. Transfer the dried zucchini to a large mixing bowl for combining.
- Combine Ingredients: Add eggs to the zucchini and whisk them together. Incorporate green onions, garlic, dill, basil (if using), lemon zest, Parmesan, feta (optional), paprika, pepper, and cayenne. Sprinkle flour and baking powder evenly on top and mix until thick batter forms; add more flour if too runny.
- Scoop Batter: Heat a large non-stick or cast-iron skillet over medium heat and add 2 tablespoons olive oil. Scoop 1/4 cup batter, sprinkle some panko on top, pat it in, then place the scoop panko-side down in the hot oil. Repeat with 2-3 more fritters.
- Flatten & Panko Topping: Sprinkle remaining panko on top of the fritters in the skillet and gently flatten with a spatula to ensure even cooking through the batter.
- Cook: Fry fritters for 3 minutes per side or until golden brown and cooked through. Adjust heat to avoid burning before cooking inside. Transfer cooked fritters to the oven rack to keep warm and add oil as needed for remaining batches. A thin oil layer ensures crispy, golden edges.
- Serve: Season the fritters with additional salt and pepper to taste. Serve warm with preferred sauces such as garlic yogurt aioli, sour cream, tzatziki, or other creamy dips.
Notes
- Pressing the zucchini thoroughly removes excess water for crispier fritters and prevents sogginess.
- Panko breadcrumbs and Parmesan create an irresistibly crispy and flavorful crust.
- Lemon zest, fresh dill, and optional feta add brightness and depth of flavor to the fritters.
- Use a non-stick or well-seasoned cast-iron skillet for best frying results.
- Keeping cooked fritters warm in a low oven ensures they remain crispy while finishing the batch.
- Adjust oil amount as needed between batches but keep it thin to maintain crispiness.
Nutrition
- Serving Size: 1 fritter
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 45 mg
