Description

These Best Zucchini Fritters are crispy and flavorful, featuring a golden crust thanks to panko and Parmesan, with bright notes from lemon zest, dill, and optional feta. Perfect as a snack or side dish, these fritters are easy to prepare and cook quickly on the stovetop, served best with a yogurt-based sauce or sour cream.

Ingredients

Scale

Zucchini and Vegetables

2 lbs zucchini (about 2 large or 5 medium)
1 1/2 teaspoons salt
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

Binding and Flavor

2 large eggs
1/3 cup freshly grated Parmesan cheese
1/4 cup feta crumbles (optional)
1/4 teaspoon paprika
1/4 teaspoon black pepper
Pinch cayenne pepper

Dry Ingredients and Coating

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

Cooking and Serving

Olive oil for sautéing
Garlic yogurt aioli or sour cream, Greek yogurt, tzatziki, horseradish sauce, or remoulade for serving

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Zucchini: Wash and trim the zucchini ends. Grate them using the large holes of a box grater or food processor attachment. Transfer 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 others cook.
Dry Zucchini: After 20 minutes, place the zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. Transfer the dry zucchini to a large mixing bowl.
Combine Ingredients: Crack the eggs into the bowl with zucchini and whisk them together. Add chopped green onions, minced garlic, fresh dill, basil (if using), lemon zest, Parmesan, feta (if using), paprika, black pepper, and cayenne. Mix well. Sprinkle the flour and baking powder over the mixture and combine until the batter is thick. Add a little extra flour if too runny.
Heat Skillet and Scoop Batter: Heat a large non-stick or seasoned cast-iron skillet over medium heat and add 2 tablespoons of olive oil. Using a 1/4 cup scoop, scoop the batter. Sprinkle some panko on top of each scoop and pat it in.
Cook Fritters: Place each scoop panko-side down in the hot oil. Repeat to add 2-3 more fritters without crowding. Sprinkle remaining panko on top and gently flatten them with a spatula to ensure even cooking inside.
Sauté Until Golden: Cook for 3 minutes per side until golden brown and cooked through. Adjust heat to prevent burning before fritters cook through. Add more olive oil between batches as needed for a crispy crust.
Keep Warm and Serve: Transfer cooked fritters to the prepared oven rack to keep warm. Season with additional salt and pepper to taste. Serve with your choice of garlic yogurt aioli, sour cream, Greek yogurt, tzatziki, horseradish sauce, or remoulade.

Notes

For the crispiest fritters, ensure you remove as much liquid from the zucchini as possible before mixing.
Panko breadcrumbs and Parmesan cheese contribute significantly to the golden, crispy texture.
Fresh herbs like dill and optional basil add bright, fresh flavors.
Lemon zest brightens the fritters and balances the richness.
Use a well-seasoned or non-stick skillet to prevent sticking and allow for easy flipping.
Keep cooked fritters warm in a low oven so they stay crispy until serving.
If batter is too runny, add an extra tablespoon or two of flour to thicken.
Serve with yogurt-based sauces or sour cream to complement the flavors and add creaminess.

Nutrition

Serving Size: 1 fritter
Calories: 100 kcal
Sugar: 1 g
Sodium: 250 mg
Fat: 6 g
Saturated Fat: 2 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 40 mg