There’s something absolutely delightful about these golden bites—you get that satisfying crunch, bright herb flavors, and a tender inside all at once. My Crispy Zucchini Fritters with Fresh Herbs Recipe has become a go-to for turning humble zucchini into a crowd-pleaser that's crispy, fresh, and full of personality.

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 Fresh Herbs Recipe
Top Tip
How to Serve Crispy Zucchini Fritters with Fresh Herbs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Zucchini Fritters with Fresh Herbs Recipe

Why You'll Love This Recipe

This recipe combines simple ingredients in a way that creates magic in your skillet. The balance between crispiness and fresh herbal notes makes it a versatile dish, whether as a snack, side, or light meal. Plus, it's easier than you might expect to get a perfectly crispy texture every time.

Crisp Factor: Thanks to the use of panko breadcrumbs and careful drying of zucchini, these fritters come out beautifully crunchy on the outside.
Herbaceous Flavor: Fresh dill and basil bring brightness that makes every bite vibrant and summery.
Easy to Customize: You can tweak the cheese, herbs, or seasoning to match what’s in your fridge or your mood.
Perfect for Any Occasion: Serve them as appetizers at a party or enjoy them as a weekday side dish—they always impress.

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 the Crispy Zucchini Fritters with Fresh Herbs Recipe plays a special role—from moisture control to flavor layering. Here’s a quick walkthrough of why I choose what I do and some tips for picking the best components.

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: Fresh is best here—look for firm, unblemished squash. Grating and then salting draws out excess water, which is key to crispiness.
Salt: Used early to pull moisture out of the zucchini, preventing soggy fritters.
Eggs: The binder that holds everything together; you need two for the volume of zucchini here.
Green Onions: They add a mild sharpness that complements the herbs beautifully.
Garlic: Fresh minced garlic offers a punch of savory depth that's irresistible.
Fresh Dill & Basil: Dill brings a lemony, floral tone, while basil adds a sweet, peppery freshness. Both elevate the flavor tremendously.
Lemon Zest: Brightens the entire mix with a subtle citrus lift that cuts through the richness.
Parmesan Cheese: Its salty, nutty flavor also adds to the crisp texture in the crust.
Feta Crumbles: Optional but recommended—adds tang and creaminess inside each bite.
Paprika, Pepper, Cayenne: These seasonings add warmth and just enough heat to keep things interesting.
All-Purpose Flour & Baking Powder: Flour stabilizes the batter while baking powder provides a little lift for light fritters.
Panko Breadcrumbs: Sprinkled on and inside for that iconic crispy crunch.
Olive Oil: For sautéing; it should be hot enough to get a crisp crust without burning.

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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

One of my favorite things about this Crispy Zucchini Fritters with Fresh Herbs Recipe is how easily it morphs to suit your taste buds or pantry. I’ve often swapped fresh herbs based on what’s growing or added cheeses to change the personality of the fritters.

Variation: I once tried swapping basil for mint during summer, which gave the fritters a refreshing twist I didn’t expect but absolutely loved.
Dietary: To make it gluten-free, you can swap the all-purpose flour and panko with almond flour or gluten-free breadcrumbs, and they still turn out awesome.
Cheese Swap: Feel free to skip feta or Parmesan, or add a bit of finely shredded cheddar for a sharper bite.

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

Step 1: Prep & Drain Your Zucchini

Start by washing your zucchini well and trimming the ends. I use a box grater or the food processor grater attachment to shred them quickly. Add salt, mix, and let this sit for 20 minutes. This step is non-negotiable because it pulls out the moisture that can make fritters soggy. After that, wrap the zucchini in a clean dish towel and really squeeze out as much water as possible. The drier they are, the crispier your fritters will be!

Step 2: Combine Ingredients Into Your Batter

In a big bowl, whisk the eggs just on the side of your zucchini, then fold them together. Add your chopped green onions, minced garlic, dill, basil if you’re using it, lemon zest, Parmesan, feta, and seasonings. Finally, sprinkle flour and baking powder evenly over and mix well. The mixture should be thick but scoopable—if it’s too wet, add a bit more flour.

Step 3: Scoop, Panko, and Sauté

Heat olive oil in a large skillet over medium heat until shimmering. Use about 2 tablespoons per batch. Scoop ¼ cup of batter, sprinkle a little panko on top, and press it gently so it sticks. Drop that panko side down in the oil, repeat for the next 2-3 fritters, then sprinkle more panko on top of them. Flatten gently with a spatula so they cook evenly. Cook for about 3 minutes per side until golden brown and crispy. Adjust your heat if they brown too fast.

Step 4: Keep Warm & Serve

I like to keep my cooked fritters warm on a wire rack set in a 200°F oven while I finish the batch. This way, they stay crispy and ready to serve piping hot alongside your favorite dips.

Top Tip

From all my experiments making this recipe, I’ve learned a few game-changers that really helped me nail the perfect crispy zucchini fritters every time.

Dry Your Zucchini Thoroughly: Don’t rush this step—the extra effort squeezing out water prevents soggy fritters, making a huge difference in texture.
Panko On Both Sides: Sprinkling panko under and over creates that signature crunch you want in every bite.
Medium Heat & Patience: Keep your heat moderate so fritters cook through without burning outside; patience pays off in flavor and texture.
Fresh Herbs Are Essential: Dill and basil bring fresh vibrancy that dried herbs just can’t match.

How to Serve Crispy Zucchini Fritters with Fresh Herbs Recipe

Garnishes

I usually finish these fritters with a sprinkle of extra fresh dill or chopped green onion on top for a bright pop. A lemon wedge on the side is great to squeeze over them, adding a just-right zing that lifts the whole dish.

Side Dishes

For a laid-back meal, I love pairing these fritters with a crisp salad—think mixed greens with a light vinaigrette—or a bowl of Greek yogurt drizzled with olive oil and herbs. They also go surprisingly well with grilled chicken or fish if you want a heartier spread.

Creative Ways to Present

During a recent dinner party, I plated these fritters stacked with dollops of tzatziki in between layers and a drizzle of harissa sauce on top—such a crowd-pleaser! You can also turn them into sliders with a little arugula and a smear of garlic yogurt aioli on mini buns for a fun twist.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 3 days. When stacking, I place parchment paper between layers to keep them from sticking, then make sure to reheat properly to maintain crispiness.

Freezing

If you want to freeze the fritters, I recommend flash freezing them on a tray first, then transferring to a ziplock bag. This way, they don’t stick together. They keep well for up to a month and thaw quickly when ready to eat.

Reheating

To bring back the crunch, I pop leftovers in a hot skillet with a little olive oil for a few minutes or under the broiler for just a bit—microwaving tends to make them soggy, so try to avoid that if you can.

Frequently Asked Questions:

Can I make these zucchini fritters vegan?

Absolutely! You can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based cheese alternative or simply omit the cheese. Just keep in mind the texture may differ slightly, but the herbs and seasonings will still shine.

How do I prevent zucchini fritters from being soggy?

The biggest trick is to salt the grated zucchini and let it sit to draw out moisture, then squeeze it thoroughly before mixing. Also, cooking them over medium heat and not overcrowding the pan help them crisp up nicely. Using panko breadcrumbs adds extra crunch too.

Can I bake zucchini fritters instead of frying?

Yes, you can bake the fritters at 400°F for about 20 minutes, flipping halfway through. While baking can reduce oil use and cleanup, frying tends to yield a crispier crust. Sprinkling panko on top before baking helps mimic the crunch.

What sauces pair best with these zucchini fritters?

I love serving them with garlic yogurt aioli, tzatziki, sour cream, or even a horseradish remoulade for a bit of kick. These creamy sauces complement the fresh herbs and the crispy fritters so well, adding extra layers of flavor.

Final Thoughts

Honestly, these Crispy Zucchini Fritters with Fresh Herbs Recipe have become a staple in my kitchen whenever zucchini is in season. It’s comforting to know you can rely on them for a snack that’s both nutritious and totally crave-worthy. Next time you find yourself with a bunch of zucchini, give this recipe a whirl—once you taste that perfect crispy crust with fresh herb aroma, I bet you’ll be hooked just like I am.