Description

These Best Zucchini Fritters are crispy, flavorful, and golden brown with a delicious blend of Parmesan, fresh herbs, and lemon zest. Made with shredded zucchini, eggs, and a crispy panko coating, they are perfect served warm with your favorite sauce like tzatziki or garlic yogurt aioli, making a delightful snack or side dish.

Ingredients

Scale

Zucchini Mixture

2 lbs zucchini (about 2 large or 5 medium)
1 1/2 teaspoons salt
2 large eggs
1/2 cup chopped green onions (about 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 cheese
1/4 cup feta crumbles (optional)
1/4 teaspoon paprika
1/4 teaspoon pepper
Pinch cayenne pepper

Dry Ingredients and Coating

3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 cup panko breadcrumbs for sprinkling, divided

For Cooking and Serving

Olive oil for sautéing
Optional sauces: Garlic Yogurt Aioli, Sour Cream, Greek Yogurt, Tzatziki, Horseradish Sauce, Remoulade

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Instructions

Prepare the Zucchini: Wash and trim the ends of the zucchini. Grate them using the large holes of a box grater or a food processor. Place the grated zucchini in a large bowl, sprinkle with 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. Place a baking rack inside a baking pan to keep fritters warm after cooking.
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. Transfer the dry zucchini to a large mixing bowl.
Combine Ingredients: Add the eggs to the zucchini and whisk them together. Then add chopped green onions, minced garlic, fresh dill, fresh basil if using, lemon zest, Parmesan, feta (optional), paprika, pepper, and cayenne pepper. Mix well. Sprinkle the flour and baking powder evenly on top and combine thoroughly. The batter should be thick; add a little more flour if it’s too runny.
Scoop and Panko: Heat a large non-stick or cast-iron skillet over medium heat and add 2 tablespoons olive oil. Using a 1/4 cup scoop, take portions of batter, sprinkle panko breadcrumbs on top, and pat them gently in. Place the scoop, panko side down, into the hot oil. Repeat for 2-3 more fritters.
Flatten and Add More Panko: Sprinkle more panko on the tops of the fritters and gently flatten each with a spatula to ensure they cook through evenly.
Cook Fritters: Cook for 3 minutes on each side or until golden brown and cooked through. Adjust heat if fritters brown too fast before cooking inside. Add more oil between batches as needed to keep a thin oil layer for crispiness. Transfer cooked fritters to the prepared baking rack and keep warm in the oven while cooking remaining fritters.
Serve: Season fritters with additional salt and pepper to taste. Serve warm with your choice of sauces such as garlic yogurt aioli, sour cream, Greek yogurt, tzatziki, horseradish sauce, or remoulade.

Notes

For the crispiest fritters, ensure the zucchini is thoroughly squeezed to remove excess moisture.
Using panko breadcrumbs and Parmesan cheese contributes to the golden, crispy crust.
Lemon zest, fresh dill, and optional feta add bright and savory flavors.
Keep cooked fritters warm in a low oven while finishing the rest.
If the batter seems too thin, add a little more flour to help binding.
Use a cast-iron skillet for best heat retention and even browning.
Serve fritters immediately for best texture or keep warm briefly before serving.

Nutrition

Serving Size: 1 fritter
Calories: 120 kcal
Sugar: 1 g
Sodium: 250 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