There’s something truly satisfying about biting into crunchy, golden zucchini fritters bursting with fresh herbs. This Crispy Zucchini Fritters with Herbs Recipe is a little kitchen treasure I keep coming back to—it's all about that irresistible crispiness combined with bright, fresh flavors that make your taste buds sing.

A white speckled round plate filled with about ten golden-brown, thick vegetable patties that have green herbs and small darker charred spots scattered throughout. The patties are arranged in a circular pattern, overlapping slightly, with finely chopped green herbs sprinkled on top. On the right side of the plate, there is a small wooden bowl filled with white creamy sauce, garnished with fresh green herbs and a tiny yellow zest. In the top left corner, two halves of a bright yellow lemon are visible on a white marbled surface. A black and white striped cloth is placed near the plate's bottom right edge. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Zucchini Fritters with Herbs Recipe
Top Tip
How to Serve Crispy Zucchini Fritters with Herbs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Zucchini Fritters with Herbs Recipe

Why You'll Love This Recipe

This isn’t just another fritter recipe—it’s the result of lots of testing and tweaking to get the crispiest edges with a tender, flavorful inside. I've fallen in love with how the herbs and cheeses add layers of taste, making it perfect as a snack, appetizer, or a side dish.

Crunchy & Golden Perfection: Panko and Parmesan form a crusty outer layer that keeps each bite crisp without becoming soggy.
Fresh Herb Boost: Dill and lemon zest brighten the fritters, making them taste fresh and vibrant.
Simple Ingredients, Big Impact: Just zucchini, eggs, herbs, and a few pantry staples, yet the flavor is anything but basic.
Flexible & Customizable: You can easily swap herbs, cheese, or serve them with your favorite creamy sauce to tailor it to your mood.

Several golden-brown zucchini fritters with a crispy, slightly charred texture are placed on a silver cooling rack. Each fritter is round and uneven at the edges, showing bits of green zucchini and other herbs mixed inside. The tops have a crunchy breadcrumb-like layer, with some darker browned spots that give a toasted look. The background is a white marbled surface, creating a clean and bright setting for the fritters. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Crispy Zucchini Fritters with Herbs Recipe plays a key role—from the salty tang of feta to the sharpness of fresh garlic and the light crunch of panko. I always recommend using fresh herbs and good-quality cheese to get the best flavor.

Flat lay of two large fresh zucchini, a small mound of all-purpose flour in a white ceramic bowl, two whole brown eggs with clean shells, a bunch of chopped green onions in a small white bowl, three fresh garlic cloves, a small white bowl with chopped fresh dill, a small white bowl with chopped fresh basil leaves, a small white bowl containing bright lemon zest, a small white bowl filled with freshly grated Parmesan cheese, a small white bowl with white feta crumbles, a small white bowl each with paprika, ground black pepper, and cayenne pepper powders, a small white bowl holding light golden panko breadcrumbs, a small white bowl with golden olive oil, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Zucchini: The star ingredient. Grate it finely and squeeze out moisture to avoid sogginess.
Salt: Draws out excess water from zucchini, keeping fritters crisp.
Eggs: A binder that holds everything together.
Green Onions: Add mild onion flavor and freshness without overpowering.
Garlic: Minced for a subtle kick of savory depth.
Fresh Dill & Basil: Dill adds that bright, anise-like flavor, while basil adds a gentle herbal note (optional but lovely).
Lemon Zest: Brightens the fritters with a fresh citrus aroma.
Parmesan Cheese: Adds umami and helps form a golden crust.
Feta Cheese: Crumbled for tanginess and creamy bites within.
Spices (Paprika, Pepper, Cayenne): Provide gentle warmth and color.
All-purpose Flour & Baking Powder: Give structure and help fritters rise slightly for lightness.
Panko: The secret to that extra crunch on top and bottom.
Olive Oil: For sautéing and helping develop that golden crust.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love swapping fresh herbs depending on the season or what’s in my garden—sometimes thyme replaces basil, or I’ll add a bit of mint for a twist. You’ll find making this recipe your own is part of the fun!

Vegetarian Variation: This recipe is naturally vegetarian, but feel free to omit feta if you're avoiding dairy or substitute with a plant-based cheese—I've tried it, and it still tastes great!
Extra Crispy: For super crispy edges, sprinkle extra panko on top before flipping and make sure your pan is hot but not smoking.
Make it Gluten-Free: Swap out the all-purpose flour and panko for a gluten-free flour blend and gluten-free breadcrumbs—you won't lose the delicious flavor.

Step-by-Step: How I Make Crispy Zucchini Fritters with Herbs Recipe

Step 1: Grate & Salt the Zucchini

I start by washing the zucchini and grating them with a box grater or a food processor’s grater attachment. Then, I toss the shreds in salt and let them sit for 20 minutes. This step is crucial because it pulls out moisture that would otherwise make the fritters soggy.

Step 2: Squeeze Out Excess Water

After the waiting period, I wring the zucchini tightly in a clean kitchen towel or cheesecloth—really press and twist to extract as much liquid as you can. This is the secret to crunchy fritters every time, so don’t skip it or rush!

Step 3: Combine the Ingredients

Next, I mix the zucchini with eggs, green onions, garlic, fresh herbs, lemon zest, cheeses, and spices. Then, I sprinkle in the flour and baking powder, stirring until the batter is thick and holds together. If it feels too loose, I add a little more flour—this batter should scoop easily without running.

Step 4: Cook the Fritters to Golden Perfection

I heat olive oil in a cast iron or non-stick skillet over medium heat. Using a ¼ cup scoop, I drop the batter into the pan, sprinkle panko on top, then gently flatten each fritter. I let them cook about 3 minutes per side until they’re deeply golden and crisp. If you notice they brown too fast, turn the heat down to cook through without burning.

Step 5: Keep Warm & Serve

To keep a batch warm while I cook others, I place the cooked fritters on a baking rack inside a low oven set to 200°F. This keeps them crisp and ready to serve all at once. I love pairing them with a dollop of garlic yogurt aioli or tzatziki for a creamy finish!

Top Tip

From countless batches in my kitchen, here are the golden rules that make my Crispy Zucchini Fritters with Herbs Recipe shine. Trust me, these will save you from soggy or undercooked fritters and help you get the texture just right.

Draining the Zucchini: This can’t be stressed enough—squeeze firmly! I sometimes even press the wrapped zucchini under a heavy bowl for extra drainage.
Right Pan Temp: Medium heat is your friend. Too hot and they burn outside while raw inside, too low and they won’t crisp up.
Panko Magic: Don’t just mix panko inside—sprinkle some on top and bottom of fritters for that knockout crunch.
Patience When Flipping: Let them cook undisturbed for full 3 minutes on one side before flipping to prevent breaking or sticking.

How to Serve Crispy Zucchini Fritters with Herbs Recipe

Garnishes

I like to serve these fritters garnished with extra fresh dill or basil leaves for color and that herbaceous pop. A sprinkle of flaky sea salt on top right before serving amps the flavor, too.

Side Dishes

These fritters shine alongside a crisp green salad, roasted cherry tomatoes, or even a cooling cucumber salad. They also work great with grilled meats or as part of a mezze platter.

Creative Ways to Present

At a recent dinner party, I served these fritters stacked with dollops of tzatziki and topped with edible flowers—everyone loved how vibrant and fancy they looked without much extra effort.

Make Ahead and Storage

Storing Leftovers

Leftover fritters store beautifully in an airtight container in the fridge for up to 3 days. I find lining the container with paper towels helps soak up any moisture so they stay crisper.

Freezing

I’ve frozen cooked fritters by placing them on a parchment-lined baking sheet until firm, then transferring to a freezer-safe bag. Defrost overnight in the fridge before reheating for best results.

Reheating

To reheat, I pop them in a hot skillet with a splash of oil to revive the crispiness, or I use the oven at 375°F for about 10 minutes. Microwave tends to make them soggy, so I avoid that when I can.

Frequently Asked Questions:

Can I make Crispy Zucchini Fritters with Herbs Recipe vegan?

To make this recipe vegan, swap eggs for flax or chia seed 'eggs' and use plant-based cheese substitutes while making sure you adjust the binding with a little extra flour or a flax slurry to keep the batter cohesive.

Why is it important to squeeze out zucchini water?

Zucchini holds a lot of moisture, which can make fritters soggy if not removed. Squeezing out the water helps achieve a crispy, golden exterior and ensures the fritters cook evenly without becoming mushy.

Can I prepare the batter ahead of time?

Yes! You can prepare the batter a few hours ahead and keep it refrigerated. Just give it a gentle stir before scooping into the pan. However, avoid making it too far in advance since zucchini can release more water over time.

What sauces pair best with these fritters?

Creamy sauces like garlic yogurt aioli, tzatziki, sour cream, or a simple remoulade complement the crisp, herbaceous fritters beautifully. They add coolness and tang that balances the savory fritters perfectly.

Final Thoughts

This Crispy Zucchini Fritters with Herbs Recipe has become one of those dishes I love sharing because it feels cozy and fresh all at the same time. It’s a wonderful way to celebrate simple ingredients, clever technique, and the joy of cooking from scratch. I can’t wait for you to try it and make it your own—these fritters never disappoint!