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
Scale
Zucchini Fritters
- 2 lbs zucchini (about 2 large or 5 medium)
- 1 1/2 teaspoons salt
- 2 large eggs
- 1/2 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
- 1/3 cup freshly grated Parmesan
- 1/4 cup feta crumbles (optional)
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- Pinch cayenne pepper
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 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 1/4 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
