There’s just something so satisfying about the crunch of golden edges paired with tender, flavorful insides—and that’s exactly why this Crispy Zucchini Fritters Recipe quickly became one of my all-time favorites. Trust me, once you get the hang of this, it’s your go-to snack or side dish all summer long!
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Why You'll Love This Recipe
I still remember the first time I made these zucchini fritters—warming skillet, the smell of garlic and fresh herbs, and that irresistible sizzle as they hit the pan. This recipe nails that perfect crispy crust and punchy, fresh flavor that just keeps you reaching for more.
- Ultimate Crispiness: Thanks to a clever combo of panko and Parmesan, these fritters have the crispiest, golden edges that stay crunchy even after cooling.
- Fresh & Flavorful: The lemon zest, dill, and feta add just the right zing and depth without overpowering the zucchini’s natural sweetness.
- Simple Yet Impressive: These fritters come together with easy ingredients and techniques but look and taste like something you’d get at a fancy cafe.
- Versatile Serving Options: Whether you dip them in a garlicky yogurt aioli or pair with a dollop of sour cream, these fritters shine in many ways.
Ingredients & Why They Work
Every ingredient plays a starring role here—from keeping the fritters moist and tender to boosting their flavor and texture. I always shop for fresh herbs and good quality cheeses, which makes a noticeable difference in the final dish.
- Zucchini: The star of the show—choose firm, medium-sized zucchini for ideal moisture and flavor balance.
- Salt: Draws out excess water from zucchini to prevent soggy fritters.
- Eggs: Acts as the binder, holding everything together perfectly.
- Green Onions: Adds mild sharpness and crunch, keeping things lively and fresh.
- Garlic: Minced garlic injects savory warmth that pairs beautifully with the herbs.
- Dill & Basil: Dill gives a refreshing, slightly tangy note while basil adds a hint of summer sweetness — you can skip basil if you prefer.
- Lemon Zest: A punchy brightness that elevates the entire flavor profile.
- Parmesan: Provides salty umami and helps create crisp edges.
- Feta (optional): For a creamy, tangy contrast that adds richness without heaviness.
- Spices: Paprika, pepper, and cayenne give subtle warmth and a touch of complexity without overdoing it.
- All-Purpose Flour & Baking Powder: Give structure and a light lift to the fritters.
- Panko: The secret weapon for extra crunch when sprinkled on top before frying.
- Olive Oil: For sautéing, lending flavor and helping the fritters brown beautifully.
Make It Your Way
I like to play around with the herbs depending on what’s fresh or leftover in my fridge. Sometimes I swap basil for parsley or cilantro—it’s a small tweak but changes the vibe completely. Also, I’m no stranger to adding extra garlic because, well, garlic rules!
- Variation: Once I tried swapping out the Parmesan for sharp cheddar, which gave the fritters a richer flavor—excellent with a spicy dipping sauce on the side.
- Dietary Adjustments: For gluten-free, I’ve successfully used chickpea flour instead of regular flour and gluten-free panko crumbs, and they still crisped up nicely.
- Seasonal Swaps: In colder months, finely grated carrots or shredded sweet potatoes mixed in can add both color and sweetness.
- Heat Level: Add more cayenne or a dash of hot sauce for a fiery kick if you like your fritters with some attitude.
Step-by-Step: How I Make Crispy Zucchini Fritters Recipe
Step 1: Grate and Salt the Zucchini
Start by washing your zucchini and trimming off the ends. Grate them using the large holes of your box grater—this texture works best for both moisture release and maintaining a bit of bite. Once grated, sprinkle on the salt and toss everything together. Set it aside for about 20 minutes to let the salt draw out the water. This step is key for crispy fritters, so don’t skip it!
Step 2: Squeeze out the Moisture
After the zucchini has sat and released its liquid, it’s time to squeeze out as much moisture as possible. I wrap the zucchini in a clean kitchen towel and twist tightly—this really makes a difference. The drier your zucchini, the crisper your fritters will be. Trust me, it’s worth that extra bit of effort here.
Step 3: Mix the Batter
Transfer the squeezed zucchini to a large mixing bowl. Add the eggs and whisk gently to combine. Toss in green onions, garlic, dill, basil (if using), lemon zest, Parmesan, feta, and spices. Sprinkle the flour and baking powder evenly over the mix and stir well. You want a thick batter that holds its shape; if it seems too loose, add a touch more flour.
Step 4: Heat the Pan and Prepare for Frying
Heat a large skillet over medium heat and add about 2 tablespoons of olive oil. I like to use a non-stick or well-seasoned cast iron skillet to help with that perfect golden crust. While the oil heats, get your panko ready for sprinkling—it’s about to transform your fritters.
Step 5: Form, Panko, and Fry
Use a ¼ cup scoop to portion out the batter. Sprinkle panko on top of each scoop and gently pat it in. Place the batter panko-side down into the hot oil—this creates that crispy bottom crust. Then quickly sprinkle panko on top and gently flatten with a spatula. Cook for about 3 minutes per side until golden brown and cooked through, adjusting the heat if they brown too fast. The sizzling sound is your best cue they’re cooking right.
Step 6: Keep Warm and Serve
Transfer cooked fritters to a baking rack inside a baking pan in a 200°F oven to keep warm as you fry the rest. When all fritters are done, serve them hot with your favorite sauce. I’m especially partial to a garlicky yogurt aioli—it adds a creamy, tangy contrast that’s just perfect.
Top Tip
I've made zucchini fritters more times than I can count, and these tips have truly made all the difference between soggy pancakes and show-stopping, crispy bites.
- Press Hard on the Zucchini: Don’t be shy squeezing out every last drop of liquid; the texture depends on it.
- Layer the Panko: Sprinkling panko both under and over the patties gives that extra crunch that fries just can’t match.
- Don’t Overcrowd the Pan: Give each fritter some breathing room so they cook evenly and stay crispy.
- Keep Warm in the Oven: Keeps the earlier fritters hot and crispy without drying them out as you finish cooking the batch.
How to Serve Crispy Zucchini Fritters Recipe
Garnishes
I love topping my zucchini fritters with a sprinkle of extra fresh dill or basil—it adds a burst of herbal aroma and a fresh green pop. Sometimes I crumble a little more feta on top for added richness and salty contrast. A couple of lemon wedges on the side never hurt, either, if you want to brighten things up.
Side Dishes
I often serve these fritters alongside a crisp green salad with a light vinaigrette, or some roasted cherry tomatoes. They're also fantastic paired with grilled chicken or fish for a comforting yet fresh meal. If I’m feeling indulgent, a dollop of tzatziki or sour cream with a squeeze of lemon is all I need.
Creative Ways to Present
For gatherings, I like to arrange mini fritters on a wooden board with small bowls of assorted dips—garlic yogurt aioli, horseradish sauce, and remoulade. It turns this humble snack into a fun, interactive appetizer. You can even stack them layered with slices of fresh tomato and mozzarella for a colorful fritter tower!
Make Ahead and Storage
Storing Leftovers
I store any leftover zucchini fritters in an airtight container in the fridge, layering them between sheets of parchment paper to keep the crusts crisp. They stay good for up to 3 days, which is perfect for quick lunches or snacks later in the week.
Freezing
Freezing zucchini fritters is completely doable! After cooking, let them cool completely, then freeze flat on a baking sheet. Once frozen, transfer to a freezer bag. I’ve found freezing slightly reduces their crispiness, but reheating in a hot skillet helps bring back their crunch.
Reheating
For best results, reheat fritters in a skillet over medium heat with a light drizzle of olive oil. Microwaving can make them soggy, so avoid that if you want to keep that satisfying crisp. A few minutes per side until warmed through will revive their original texture and flavor.
Frequently Asked Questions:
You can definitely make vegan zucchini fritters by swapping out eggs with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoon water) and using dairy-free cheese or omitting it entirely. Just be mindful the texture might be a bit different without eggs, so cook gently for best results.
The key to preventing soggy zucchini fritters is draining out as much moisture as possible after grating the zucchini—salt it, let it sit, then squeeze it like you mean it. Also, don’t overcrowd the pan when frying so they crisp evenly. Using panko helps add extra crunch too.
Yes! You can bake zucchini fritters on a parchment-lined baking sheet at 400°F for about 15-20 minutes, flipping halfway through. They won’t be quite as crispy as pan-fried but still tasty and a healthier option.
Creamy and tangy sauces like garlic yogurt aioli, tzatziki, sour cream, or even a little remoulade complement the crispy fritters beautifully. They balance texture and add an extra flavor boost that everyone loves.
Final Thoughts
This Crispy Zucchini Fritters Recipe has been a joy to master and share with family and friends. It’s simple, fresh, and so rewarding to make something crispy and vibrant from humble zucchini. I really hope you give it a try and enjoy these fritters as much as I do—they’re one of those recipes that just feels like a warm hug on a plate.
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Crispy Zucchini Fritters 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 bursting with fresh herbs, Parmesan, and a hint of lemon zest. Perfectly golden with a tender inside, these fritters make a delicious appetizer or side dish served alongside creamy dips like garlic yogurt aioli or tzatziki.
Ingredients
Main Ingredients
- 2 lbs zucchini (about 2 large or 5 medium)
- 1 ½ teaspoons salt
- 2 large eggs
- ½ cup chopped green onions (1 bunch)
- 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 breadcrumbs (divided)
- Olive oil for sautéing
Serving Suggestions
- Garlic Yogurt Aioli
- 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 the grater attachment of a food processor. Transfer the shredded zucchini to a large bowl, mix in the 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 the batch.
- Dry Zucchini: After 20 minutes, wrap the zucchini in a clean kitchen towel, cheesecloth, or paper towels and twist firmly to squeeze out as much liquid as possible. The drier the zucchini, the crispier the fritters. Transfer to a large mixing bowl.
- Combine Ingredients: Add the eggs to the zucchini bowl and whisk together. Mix in green onions, garlic, dill, basil (if using), lemon zest, Parmesan, feta (if using), paprika, pepper, and cayenne. Sprinkle flour and baking powder evenly over the mixture and combine well to form a thick batter. Add more flour if batter is too runny.
- Scoop Batter: Heat a large non-stick or seasoned cast-iron skillet over medium heat and add 2 tablespoons olive oil. Using a ¼ cup scoop, form fritters and sprinkle panko breadcrumbs on top, then pat the panko in. Drop the fritters panko side down into the hot oil. Repeat for 2-3 more fritters.
- Flatten and Add Panko: Sprinkle more panko over the tops of the fritters and gently flatten with a spatula to ensure even cooking through the center.
- Cook Fritters: Cook each side for 3 minutes or until golden brown and cooked through. If browning too fast, reduce heat. Transfer cooked fritters to the oven rack to keep warm. Add oil between batches as needed to maintain a thin layer for crispy edges.
- Serve: Season fritters with additional salt and pepper. Serve warm with your choice of dipping sauces such as garlic yogurt aioli, sour cream, tzatziki, or remoulade for a delicious accompaniment.
Notes
- For crispiest fritters, ensure zucchini is thoroughly dried before mixing to avoid soggy centers.
- Using panko breadcrumbs and Parmesan cheese creates a golden, crunchy crust.
- Lemon zest, dill, and optional feta add bright, fresh flavor to balance the fritters.
- Keep cooked fritters warm in a low oven while finishing the batch to serve all together hot.
- Use a well-seasoned cast-iron skillet or non-stick pan to prevent sticking.
- If batter feels too loose, add a little more flour to help bind the mixture.
- Experiment with dipping sauces like garlic yogurt aioli or tzatziki for variety.
Nutrition
- Serving Size: 1 fritter
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 230 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
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