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
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 (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 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 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 1/4 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
