These crispy zucchini fritters are a great way to use up summer zucchini. Serve them with your favorite sauce for a delicious side dish or snack!
This zucchini fritter recipe is the perfect thing to make if you have a surplus of summer squash in your fridge. That’s a full pound of zucchini, about 3 medium. But it is so delicious that if you happen even more With zucchini on hand (and this time of year, you might be), you probably won’t mind making it again and polishing off another batch of zucchini fritters the next day.
These zucchini fritters are crispy on the outside and light and tender in the middle. Lemon zest makes them nice and bright, while scallions, garlic and dill give them a savory flavor. We love them on their own, hot from the oven, but they’re even better with a creamy sauce to jazz them up. Serve with a dollop of tartar sauce, dill sauce, or tzatziki for a delicious summer appetizer or side dish.
How to Make Zucchini Fritters
This zucchini fritters recipe is so easy to make! You can think of it in three main parts:
- Prepare the zucchini.
- Make pita.
- Make the fritters and fry them.
But first you’ll need these ingredients:
Materials
- Lots of zucchini, of course! A mix of yellow squash and zucchini would work here too.
- Eggs and all-purpose flour – They tie the fries together.
- Scallions and garlic – They give the fries an onion kick.
- fresh dill – It adds a sour, savory taste.
- Lemon flavor – For brightness.
- Panko breadcrumbs – You will mix something into the fritter mixture to help it hold together. After you shape the fries, you coat them in more panko to create a crunchy outer crust.
- Avocado oil – For frying. I prefer it over olive oil here because it has a higher smoke point.
- and salt and pepper – Make all the flavors pop!
Find the full recipe with measurements below.
So, you have your ingredients in hand. It’s time to cook!
Start by preparing the zucchini. First grate it on the large hole of a box grater. Then, wrap it in a clean kitchen towel and Squeeze out as much liquid as possible. This step helps create a light, crispy texture to the fritters. If the zucchini is too moist, the fries will be soggy.
Next, make the fried pita. In a large mixing bowl, combine the shredded and drained zucchini with the eggs, green onion, garlic, dill, lemon zest, salt, and pepper. Sieve the flour, add 1 1/2 cups panko and fold to combine.
Then, shape the roast. Form the mixture into thin patties and coat in the remaining panko.
Finally, cook. Pan-fry the fritters in a hot cast-iron skillet until they are crisp and golden brown. Drain any excess oil on a large plate or baking sheet lined with paper towels.
Serve hot with your favorite sauce. Enjoy!
Zucchini Fritter Recipe Tips
- That little fire! For zucchini fritters that are crispy on the outside and light and tender in the middle, squeeze out as much water as possible from the chopped zucchini. If the zucchini is too wet, the fries will be soggy.
- Regarding size. When you first shape the zucchini fritters, the zucchini mixture may feel loose and the fritters may seem like they are falling apart. It’s completely normal! The key to helping them hold together is to make them on the smaller side. Use a 1/4-cup measuring scoop to scoop out the fritter mixture and flatten it into thin patties. The small, thin patties will become deliciously crispy (and fully integrated) as they cook.
- Preheat your pan. In this zucchini fritter recipe, I ask you to start heating your pan before You shape the fries. I wrote this way on purpose! A hot skillet is essential for cooking crispy, well-browned fries that release easily from the pan. Be sure to give your skillet plenty of time to heat up before you start cooking.
What to Serve with Zucchini Fritters
These zucchini fritters are best served hot from the oven, though they’re still nice and crispy. Enjoy them on their own with a pinch of salt and a squeeze of fresh lemon juice, or pair them with a dipping sauce for extra flavor. Any of these dip or sauce recipes would be delicious:
Wondering what to serve with zucchini fritters? They’re a fantastic starter for summer meals and a lovely side dish for any easy-to-cook protein. I like to pair them with a hearty salad like my panzanella, Greek salad, or chopped salad for a light, fresh summer dinner.
storage
We eat these zucchini fritters the day we make them, but on the rare occasion we have leftovers, they keep well in an airtight container in the fridge for up to 2 days. To reheat them, heat them until crisp in a toaster oven or air fryer, or quickly re-crisp them in a hot skillet on the stove.
Serving suggestions: I like to use leftover fries in sandwiches. After I reheat them, I stuff them into the pita with fresh herbs and Romesco sauce (or any of the sauces listed above). It’s such a yummy lunch!
More Favorite Zucchini Recipes
If you like this easy zucchini fritter, try one of these summer zucchini recipes:
Zucchini Fritters
serves 4
- 1 pounds zucchini, About 3 medium
- 2 big egg
- 1½ the cup Chopped scallions, About 1 bunch
- 3 cloves of garlic, grated
- 2 table spoon Chopped fresh dill
- 1 table spoon Lemon flavor
- 1 teaspoon Sea salt
- 2¼ the cup panko breadcrumbs, divided
- 3 table spoon All-purpose flour
- Avocado oil, For Pan
- Again ground pepper
- Tartare sauce or creamy dill sauce, to serve
Prevent your screen from going dark
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Grate the zucchini on the large holes of a box grater. Place on a kitchen towel and wring out excess moisture.
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Beat the eggs in a large bowl. Add the grated zucchini, scallions, garlic, dill, lemon zest, salt and a few grinds of pepper. Add 1½ cups panko, sprinkle with flour and fold to combine. Place remaining ¾ cup panko in a shallow dish and set aside.
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Preheat a cast-iron skillet over medium heat. Use a ¼-cup measuring cup to form zucchini mixture into 14 to 16 thin patties. Place each in the reserved panko and coat well. The mixture may seem loose at this point, but the patties will firm up as they cook. Generously coat the wok with oil. Cook the patties for 2 to 3 minutes at first, flip and cook another 2 to 3 minutes, or until well browned, working in batches as needed. Transfer to a paper towel-lined plate or baking sheet to drain. Serve with sauce to taste.