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.
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.
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.
- 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.
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:
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.
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.
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.
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!
Print
Crispy Zucchini Fritters with Herbs Recipe
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: 12 fritters
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
This Best Zucchini Fritters Recipe delivers crispy, flavorful fritters with a golden crust and tender inside. Packed with fresh herbs, tangy lemon zest, and optional feta and Parmesan cheeses, these zucchini fritters are perfect as a snack, appetizer, or side dish. Crispy panko and a hint of cayenne add extra texture and flavor. Serve warm with garlic yogurt aioli, sour cream, or tzatziki for a delicious treat.
Ingredients
Zucchini Fritters
- 2 lbs zucchini (about 2 large or 5 medium)
- 1 ½ teaspoons salt
- 2 large eggs
- ½ cup/1 bunch chopped green onions
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh basil (optional)
- 1 tablespoon lemon zest
- ⅓ cup freshly grated Parmesan
- ¼ cup feta crumbles (optional)
- ¼ teaspoon paprika
- ¼ teaspoon pepper
- Pinch cayenne pepper
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ cup panko for sprinkling, divided
- Olive oil for sautéing
For Serving (Optional Sauces)
- Garlic Yogurt "Aioli" (preferred)
- Sour Cream
- Greek Yogurt
- Tzatziki
- Horseradish Sauce
- Remoulade
Instructions
- Prepare the Zucchini: Wash the zucchini and trim off the ends. Grate them using the large holes of a box grater or a food processor grater attachment. Transfer the shredded zucchini to a large bowl, add salt, and let it sit for 20 minutes to draw out moisture.
- Prep Oven to Keep Fritters Warm (Optional): Preheat oven to 200°F and place a baking rack inside a baking pan to keep cooked fritters warm while you finish the batch.
- Dry Zucchini: After 20 minutes, squeeze out excess liquid from zucchini by wrapping it in a clean kitchen towel, cheesecloth, or paper towels and twisting firmly. Transfer the dry zucchini to a large mixing bowl.
- Combine Ingredients: Add eggs to the side of the shredded zucchini and whisk. Add chopped green onions, minced garlic, fresh dill, optional basil, lemon zest, Parmesan, optional feta, paprika, pepper, and cayenne. Mix well. Sprinkle flour and baking powder evenly over the mixture and combine into a thick batter. If too runny, add a little more flour.
- Scoop and Prep for Frying: Heat a large non-stick or cast-iron skillet over medium heat. Add 2 tablespoons olive oil once hot. Using a ¼ cup scoop, scoop batter and sprinkle some panko over the top, pressing it in. Place the panko side down onto the hot oil. Repeat with 2-3 fritters at a time.
- Flatten & Add Panko: Sprinkle the tops of the fritters with more panko and gently flatten them with a spatula to ensure even cooking through the batter.
- Cook Fritters: Cook each side for 3 minutes or until golden brown and cooked through. Adjust heat if the fritters brown too quickly before cooking inside. Transfer cooked fritters to the oven rack to keep warm. Add oil as needed between batches for crispy edges.
- Serve: Season fritters with additional salt and pepper if desired. Serve warm with garlic yogurt aioli, sour cream, Greek yogurt, tzatziki, horseradish sauce, or remoulade.
Notes
- Use panko and Parmesan for an extra crispy crust and flavorful bite.
- Make sure to squeeze out as much water as possible from zucchini to avoid soggy fritters.
- Adding lemon zest, dill, and feta boosts freshness and flavor complexity.
- Cook fritters in batches and keep warm in the oven to serve all hot simultaneously.
- If batter is too loose, add more flour to achieve thick consistency for easy scooping.
- Use a non-stick or well-seasoned cast-iron skillet for best frying results.
Nutrition
- Serving Size: 1 fritter
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 230 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
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