Description
This Best Zucchini Fritters recipe features crispy, flavorful zucchini fritters made with fresh herbs, lemon zest, Parmesan, and optional feta. Lightly fried to a golden crisp and served with a variety of sauces like garlic yogurt aioli or tzatziki, these fritters are perfect as an appetizer or side dish. The recipe includes expert tips for perfectly seasoned, crispy fritters with no soggy centers, ensuring a delicious and satisfying result every time.
Ingredients
Scale
Zucchini Fritters
- 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 black pepper
- Pinch cayenne pepper
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup panko breadcrumbs for sprinkling, divided
- Olive oil for sautéing
Serving Sauces (optional)
- Garlic Yogurt Aioli
- Sour Cream
- Greek Yogurt
- Tzatziki
- Horseradish Sauce
- Remoulade
Instructions
- Prepare the Zucchini: Wash the zucchini and trim off the ends. Grate them using the large holes of a box grater or food processor grater attachment. Transfer the shredded zucchini 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. Place a baking rack inside a baking pan to keep fritters warm after cooking.
- Dry Zucchini: After 20 minutes, squeeze out the liquid from the zucchini by wrapping it in a clean kitchen towel, cheesecloth, or paper towels and twisting firmly. The drier the zucchini, the crispier the fritters. Transfer the dried zucchini to a large mixing bowl.
- Combine Ingredients: Add the eggs to the zucchini and whisk them together. Add the green onions, minced garlic, dill, basil (if using), lemon zest, Parmesan, feta (if using), paprika, black pepper, and cayenne pepper. Mix well. Sprinkle flour and baking powder evenly over the mixture and combine thoroughly. The batter should be thick; add a little more flour if too runny.
- Scoop Batter: Heat a large non-stick or seasoned cast-iron skillet over medium heat. Once hot, add two tablespoons of olive oil. Scoop 1/4 cup of batter, sprinkle some panko over the top, and pat it in. Place the scoop batter into the hot oil with the panko side down. Repeat with 2 to 3 more fritters in the pan.
- Flatten & Panko: Sprinkle the tops of the fritters with more panko and gently flatten them with a spatula to ensure they cook through evenly.
- Cook Fritters: Cook each fritter for 3 minutes per side or until golden brown and cooked through. Adjust heat if they brown too quickly before cooking inside. Transfer cooked fritters to the prepared oven rack to keep warm. Add more olive oil between batches as needed to maintain a thin layer for crispiness.
- Serve: Season fritters to taste with additional salt and pepper. Serve warm with a sauce of choice, such as garlic yogurt aioli, sour cream, Greek yogurt, tzatziki, horseradish sauce, or remoulade.
Notes
- Using panko breadcrumbs and freshly grated Parmesan ensures the crispiest texture.
- Squeezing out as much moisture as possible from the zucchini is critical for crisp fritters.
- Lemon zest, dill, and optional feta add bright, fresh flavor.
- Keep cooked fritters warm in a low oven to serve them all hot.
- If batter is too loose, add more flour to achieve a thick consistency for easier frying.
- Use a non-stick or seasoned cast-iron skillet to prevent sticking.
Nutrition
- Serving Size: 1 fritter
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
