There’s something truly satisfying about these **Crispy Zucchini Fritters with Herbs Recipe** — that crackly golden crust paired with fresh herbs and a hint of lemon zest makes every bite feel like a little celebration. I promise, once you try these, they’ll quickly become your go-to way to enjoy zucchini.

A white plate is filled with about eleven round, golden-brown zucchini fritters showing a slightly crispy, textured surface with green flecks of herbs and zucchini pieces, arranged in a circular pattern. A small wooden bowl on the right side of the plate contains a creamy white dipping sauce topped with small green herb sprigs and lemon zest. Two lemon halves sit at the top left corner outside the plate, displaying bright yellow skin and pale yellow juicy interior. The plate rests on a white marbled surface with a gray and white striped cloth partially visible on the right side. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Zucchini Fritters with Herbs Recipe
Top Tip
How to Serve Crispy Zucchini Fritters with Herbs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Zucchini Fritters with Herbs Recipe

Why You'll Love This Recipe

I’ve spent quite a few afternoons tweaking this Crispy Zucchini Fritters with Herbs Recipe until every bite hit just right. It’s special because it balances crispy edges with a tender, flavorful inside, all while showcasing fresh garden herbs. Plus, it’s a fantastic way to sneak in some veggies without feeling like you’re making a “healthy” dish.

Ultimate Crispiness: Thanks to panko crumbs and Parmesan, these fritters boast that perfect golden crunch you crave.
Herb-Infused Flavor: Fresh dill and basil give these a bright, garlicky flair that stands out from your usual zucchini bites.
Simple to Make: You don’t need fancy equipment—just a box grater, a skillet, and a little patience.
Versatile Serving Options: Pair them with tzatziki, garlic yogurt aioli, or even horseradish sauce for a flavor boost.

There are eight round fritters with a crispy, golden-brown top layer dotted with green bits, likely herbs or vegetables, on a silver wire cooling rack. Each fritter has a slightly uneven, textured surface with darker brown spots indicating a crunchy outer layer. The green pieces are embedded in a pale, creamy base that shows through underneath the browned crust. The fritters are spaced apart so the wire rack grid is clearly visible, and the whole setup rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Crispy Zucchini Fritters with Herbs Recipe plays a key role. Whether it’s the moisture-control magic of salt or the fresh punch from lemon zest and herbs, here’s why these ingredients come together so beautifully.

Flat lay of two large fresh zucchinis, a small pile of coarse sea salt, two whole uncracked brown eggs, a small bunch of chopped green onions on a white ceramic plate, three whole garlic cloves beside a small white bowl of minced garlic, a small white bowl filled with chopped fresh dill, a small white bowl with chopped fresh basil leaves, a small white bowl of bright yellow lemon zest, a small white bowl of freshly grated Parmesan cheese, a small white bowl of white feta crumbles, a small white bowl with a mix of paprika and black pepper powders, a tiny pinch of cayenne pepper on the side, a small white bowl of all-purpose flour, a small white bowl of baking powder, and a small white bowl filled with panko breadcrumbs arranged neatly and symmetrically, all ingredients fresh and natural, arranged for perfect balance and symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Zucchini: The star vegetable, shredded to release moisture and then tightly pressed to avoid soggy fritters.
Salt: Draws out excess water from zucchini, a critical step to achieve crispiness.
Eggs: Bind everything together so your fritters hold their shape during cooking.
Green Onions: Add subtle onion flavor and a bit of freshness.
Garlic: Minced for a warm, savory kick.
Fresh Dill and Basil: These herbs bring vibrant, garden-fresh notes—totally elevate the fritters.
Lemon Zest: Gives a bright zing that cuts through the richness.
Parmesan Cheese: Adds umami depth and helps develop the crispy golden crust.
Feta Cheese (Optional): Offers creamy tang that contrasts beautifully with the crunch.
Paprika, Pepper, Cayenne: Seasonings that add subtle warmth and complexity.
All-Purpose Flour & Baking Powder: Flour thickens the batter, while baking powder keeps the fritters light.
Panko: The secret weapon sprinkled on and inside for unbeatable texture.
Olive Oil: Used for sautéing, giving the fritters a golden finish and lovely flavor.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep this recipe pretty classic but often switch up the herbs depending on what I have handy. Sometimes thyme or oregano replaces the basil, giving a slightly earthier vibe. Feel free to get creative with your favorite fresh herbs—you really can’t go wrong!

Variation: Adding chopped red pepper flakes gives a spicy kick that I enjoy during the cooler months—it warms you up from the inside out.
Make It Gluten-Free: Swap out the all-purpose flour and panko for gluten-free alternatives, and you’re good to go.
Dairy-Free Version: Leave out the Parmesan and feta and add nutritional yeast for a cheesy flavor boost without the cheese.

Step-by-Step: How I Make Crispy Zucchini Fritters with Herbs Recipe

Step 1: Prep and Drain the Zucchini

Wash your zucchini and trim off the ends—no need to peel them because the skin adds color and nutrients. Grate them with a box grater or food processor attachment, and sprinkle with salt. Let this sit for 20 minutes; you’ll see the salt coaxing out a lot of water—that step is pure magic for crispiness later.

Step 2: Squeeze Out the Liquid

This is the most important step for crisp fritters. Grab a clean kitchen towel or cheesecloth and really squeeze out every drop of moisture from that zucchini pile. I mean *press* down hard—this extra effort means crisp edges and no soggy centers. Transfer the dry shreds to a large bowl for mixing.

Step 3: Mix Everything Together

Crack in the eggs and whisk them right at the side of the bowl—this helps them blend evenly. Then add the chopped green onions, garlic, fresh herbs, lemon zest, cheeses, and seasonings. Sprinkle the flour and baking powder over the top, then fold everything together. Your batter should be thick, but if it feels too wet, add a bit more flour.

Step 4: Form and Cook Your Fritters

Heat a non-stick or well-seasoned cast-iron skillet on medium heat and add olive oil to coat the bottom. Scoop ¼ cup portions of batter and sprinkle panko on top—then pat it in lightly before flipping the scoop panko-side down into the pan. Don’t forget to sprinkle panko on top of the fritters once in the pan and gently flatten them to ensure even cooking.

Cook for about 3 minutes on each side so they turn gloriously golden brown. Keep an eye on them: if they brown too fast, lower the heat. Transfer cooked fritters to a warm oven while you finish the batch.

Top Tip

From my first batch to now, I’ve learned a few tricks that make all the difference in this recipe’s success. The biggest game changer? Drying the zucchini thoroughly and adding panko both inside and on top of each fritter.

Thorough Drying: Don’t skip squeezing the zucchini. I once tried making these without this step and ended up with mushy fritters. Trust me, take your time here.
Panko Magic: Mixing panko inside the batter adds lightness, but sprinkling it on top before cooking gives the unbeatable crispy crust.
Heat Control: Medium heat is your friend here—too hot, and the outsides burn before the centers cook through.
Use a Good Pan: I love my cast iron skillet for this recipe, but a good non-stick pan works well too, just keep the oil level right.

How to Serve Crispy Zucchini Fritters with Herbs Recipe

Garnishes

I almost always garnish mine with an extra sprinkle of fresh dill and sometimes a lemon wedge on the side. The brightness just screams “fresh” and pairs amazingly with the herby fritters. A dollop of garlic yogurt aioli or tzatziki on top makes these feel extra special, especially when you’re serving guests.

Side Dishes

I love pairing these fritters with a crisp green salad dressed simply with lemon and olive oil. Sometimes I serve them alongside roasted chicken or grilled fish for a light yet satisfying meal. They also hold up well as part of a mezze platter with olives and fresh bread.

Creative Ways to Present

For a fun party presentation, I arrange the fritters on a large platter with bowls of different dipping sauces—tzatziki, remoulade, and horseradish sauce are crowd-pleasers. You can also skewer mini fritters with herb sprigs for a cute appetizer bite.

Make Ahead and Storage

Storing Leftovers

I store leftover fritters in an airtight container in the fridge for up to 3 days. When I reheat them, I place them on a parchment-lined baking sheet in a preheated 375°F oven for about 10 minutes to help revive that crispy edge.

Freezing

They freeze surprisingly well! I flash freeze the fritters on a baking sheet until firm and then transfer to a freezer bag. When ready to eat, I reheat them frozen in the oven, adding just a few minutes to the baking time. Perfect for quick snacks or a last-minute dinner.

Reheating

Reheating in a skillet over medium heat or in the oven works better than the microwave, which tends to make them soggy. If you use the skillet, add just a little olive oil and flip gently to restore their crunch.

Frequently Asked Questions:

Can I make these fritters ahead of time?

Absolutely! They can be made a day ahead and stored in the refrigerator. Just warm them in the oven before serving to keep them crispy.

How do I prevent the fritters from being soggy?

The key is to salt the grated zucchini and then squeeze out as much liquid as possible before mixing. Also, using panko both inside and on top adds a crispy texture that helps prevent sogginess.

Can I freeze these zucchini fritters?

Yes! Freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag. Reheat directly from frozen in the oven for best results.

What sauces pair best with crispy zucchini fritters?

I love garlic yogurt aioli, tzatziki, sour cream, or remoulade. These creamy dips complement the herbs and crispy texture perfectly.

Final Thoughts

These Crispy Zucchini Fritters with Herbs Recipe are close to my heart because they turn a humble vegetable into the star of the table, embodying everything I love about simple, flavorful cooking. Once you get the hang of the drying and seasoning steps, you’ll find it easy to whip these up whenever you want a crunchy, herby snack or side. Give it a try—you might just end up making these a regular in your kitchen, like I do!