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
Scale
Main Ingredients
- 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
- 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, 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 1/4 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
