Zucchini fritters are a crispy, golden delight that bring a burst of fresh flavor to your table in just 30 minutes. These savory bites combine the tender, juicy texture of grated zucchini with a satisfying crunch, making them irresistible. Perfectly seasoned with herbs and spices, they’re light yet hearty, ideal for a quick snack or a side dish. The prep is a breeze, taking only 15 minutes, so you can whip them up even on busy evenings.
Each bite offers a harmonious blend of earthy zucchini, aromatic garlic, and a hint of tangy cheese, creating a flavor profile that’s both comforting and exciting. Whether served with a dollop of creamy yogurt dip or a zesty lemon wedge, these fritters are sure to become a favorite. Their quick cooking time means you can enjoy a homemade, wholesome treat without spending hours in the kitchen. Simple, fresh, and utterly delicious—zucchini fritters are a must-try!
Fresh & Flavorful Ingredients for Zucchini Fritters
- 1 pound zucchini (about 3 medium, grated)
- 2 large eggs (whisked)
- 1½ cups chopped scallions (about 1 bunch)
- 3 garlic cloves (grated)
- 2 tablespoons chopped fresh dill (or 2 teaspoons dried dill)
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 teaspoon sea salt
- 2¼ cups panko breadcrumbs (divided)
- 3 tablespoons all-purpose flour (or gluten-free flour for substitution)
- Avocado oil (for frying, or use another high-heat oil)
- Freshly ground black pepper (to taste)
- Tartar Sauce or Creamy Dill Sauce (for serving, optional)
Simple Steps to Perfect Zucchini Fritters
- Prepare the zucchini: Grate the zucchini on the large holes of a box grater. Place the grated zucchini on a kitchen towel and squeeze out as much moisture as possible.
- Mix the ingredients: In a large bowl, whisk the eggs. Add the grated zucchini, scallions, garlic, dill, lemon zest, salt, and several grinds of black pepper. Fold in 1½ cups of panko and sprinkle in the flour. Mix until well combined.
- Set up for coating: Place the remaining ¾ cup panko in a shallow dish and set aside.
- Form the patties: Use a ¼-cup measuring cup to scoop and shape the zucchini mixture into 14 to 16 thin patties. Coat each patty in the reserved panko, pressing gently to adhere. (The mixture may seem loose but will firm up during cooking.)
- Cook the fritters: Preheat a cast-iron skillet over medium heat. Generously coat the skillet with avocado oil. Cook the patties in batches for 2 to 3 minutes per side, or until golden brown and crispy.
- Drain and serve: Transfer the cooked fritters to a paper towel-lined plate or baking sheet to drain excess oil. Season with additional salt and pepper if desired. Serve warm with Tartar Sauce or Creamy Dill Sauce on the side.
Perfect Pairings: Sauce and Topping Ideas
While tartar sauce or creamy dill sauce are classic choices, these zucchini fritters are versatile! Try them with a dollop of garlic aioli for a rich, savory kick, or a spicy sriracha mayo for some heat. For a lighter option, pair them with a lemon yogurt dip—just mix Greek yogurt, lemon juice, and a pinch of salt. Feeling adventurous? Top with a poached egg for a brunch-worthy twist!
Make It a Meal: Serving Suggestions
These zucchini fritters shine as a side dish or a main course. Serve them alongside a fresh green salad or a bowl of tomato soup for a light meal. For a heartier option, pair them with grilled chicken or roasted salmon. They’re also perfect for brunch—add a side of crispy bacon or avocado slices for a complete spread.
Keep It Fresh: Storage and Reheating Tips
Store leftover fritters in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F oven for 5-7 minutes, or until crispy. For a quicker option, use a skillet over medium heat for 2-3 minutes per side. Avoid the microwave to keep them from getting soggy!
Mix It Up: Recipe Variations
Customize these fritters to suit your taste! Swap the dill for fresh parsley or cilantro for a different herb flavor. Add a handful of shredded cheese (like cheddar or feta) for extra richness. For a gluten-free version, use almond flour and gluten-free breadcrumbs. You can even toss in some grated carrots or corn kernels for added texture and color.
Quick Tips for Success
To save time, grate the zucchini and squeeze out the moisture ahead of time and store it in the fridge. If the mixture feels too wet, add an extra tablespoon of flour or panko to help bind it. Don’t overcrowd the skillet—cook in batches to ensure even browning. And remember, the fritters will firm up as they cook, so don’t worry if they seem a little loose at first!
Zucchini Fritters
Ingredients
- 1 pound zucchini, about 3 medium
- 2 large eggs
- 1½ cups chopped scallions, about 1 bunch
- 3 garlic cloves, grated
- 2 tablespoons chopped fresh dill
- 1 tablespoon lemon zest
- 1 teaspoon sea salt
- 2¼ cups panko breadcrumbs, divided
- 3 tablespoons all-purpose flour
- Avocado oil, for the pan
- Freshly ground black pepper
- Tartar Sauce or Creamy Dill Sauce, for serving
Instructions
- Grate the zucchini on the large holes of a box grater. Place on a kitchen towel and squeeze out excess moisture.
- In a large bowl, whisk the eggs. Add the grated zucchini, scallions, garlic, dill, lemon zest, salt, and several grinds of pepper. Add 1½ cups of the panko, sprinkle in the flour, and fold to combine. Place the remaining ¾ cup panko in a shallow dish and set aside.
- Preheat a cast-iron skillet to medium heat. Use a ¼-cup measuring cup to form the zucchini mixture into 14 to 16 thin patties. Place each into the reserved panko and coat well. The mixture might seem loose at this point, but the patties will firm up as they cook.
- Coat the skillet generously with oil. Cook the patties for 2 to 3 minutes on the first side, flip, and cook for 2 to 3 more minutes, or until well browned, working in batches as necessary. Transfer to a paper towel-lined plate or baking sheet to drain. Season to taste and serve with the sauce.