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.
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.
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.
- 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.
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:
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.
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.
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.
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!
Print
Crispy Zucchini Fritters with Herbs Recipe
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: 12 fritters
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
This Best Zucchini Fritters Recipe features crispy, flavorful fritters made with fresh zucchini, Parmesan, herbs, and panko for a golden crust. Perfect as an appetizer or side, these fritters are quick to make and pair wonderfully with creamy sauces like garlic yogurt aioli or tzatziki.
Ingredients
Main Ingredients
- 2 lbs zucchini (about 2 large or 5 medium)
- 1 ½ teaspoons salt
- 2 large eggs
- ½ 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
- ⅓ cup freshly grated Parmesan
- ¼ cup feta crumbles (optional)
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- Pinch cayenne pepper
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ cup panko, divided
- Olive oil for sautéing
Serving Suggestions
- Garlic Yogurt Aioli
- Sour Cream
- Greek Yogurt
- Tzatziki
- Horseradish Sauce
- Remoulade
Instructions
- Prepare the Zucchini: Wash zucchini and trim the ends. Grate on large holes of a box grater or use a food processor attachment. Transfer shredded zucchini to a large bowl, sprinkle with salt, and let sit for 20 minutes to draw out moisture.
- Prep Oven to Keep Fritters Warm (Optional): Preheat oven to 200°F and place a baking rack inside a baking pan to keep cooked fritters warm.
- Dry the Zucchini: After 20 minutes, wrap zucchini in a clean kitchen towel, cheesecloth, or paper towels and twist firmly to squeeze out as much liquid as possible. Transfer to a large mixing bowl.
- Combine Ingredients: Add eggs to the zucchini and whisk. Add chopped green onions, minced garlic, dill, basil (if using), lemon zest, Parmesan, feta (if using), paprika, pepper, and cayenne. Mix well. Sprinkle flour and baking powder evenly on top and combine. The batter should be thick; add more flour if too runny.
- Scoop and Prepare for Cooking: Heat a large non-stick or cast-iron skillet over medium heat. Add 2 tablespoons olive oil when hot. Scoop ¼ cup batter using an ice cream scoop. Sprinkle and pat panko onto the top side of each scoop.
- Cook the Fritters: Drop scoops panko-side down into the hot oil. Repeat for 2-3 more fritters. Sprinkle additional panko on tops and gently flatten with a spatula to ensure even cooking. Cook for 3 minutes per side or until golden brown. Adjust heat if browning too quickly.
- Keep Warm: Transfer cooked fritters to the preheated oven rack to keep warm while cooking remaining batches. Add more oil between batches as needed for crispy edges.
- Serve: Season fritters with additional salt and pepper to taste. Serve warm with your choice of sauces such as garlic yogurt aioli, sour cream, tzatziki, or remoulade.
Notes
- For the crispiest fritters, make sure to squeeze out as much moisture from the zucchini as possible.
- Panko and Parmesan create a wonderfully crunchy crust and rich flavor.
- Lemon zest, dill, and feta add bright, fresh flavors enhancing the fritters.
- If the batter is too thin, add a bit more flour to prevent soggy centers.
- Use a cast-iron skillet or non-stick pan for best results and even cooking.
- Keep cooked fritters warm in a low oven while finishing the rest.
- Serve with a variety of creamy sauces for extra flavor and moisture.
Nutrition
- Serving Size: 1 fritter
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
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