Zucchini Fritters
on Sep 22, 2024
This post may contain affiliate links. Please read our disclosure policy.
Zucchini Fritters are a unique dish that can be served as a side or appetizer! With a light crispy texture and bright, savory flavor these fritters are cooked on the stove and ready in no time.
Not sure what to do with your abundance of zucchini? This is the perfect recipe to switch things up and try something new! These fritters are simple to make and take less than 20 minutes to put together and cook. I love the subtle yet bright flavor the zucchini offers when paired with the dried dill and lemon juice!
Zucchini fritters are never bland so you can serve them on their own, but they also taste amazing alongside any kind of dip. Not only are they easy to make, but they fit perfectly in your hand making them easy to munch on too!
Table of Contents
Why You’ll Love This Recipe
- Fritters are the perfect way to use up extra zucchini in a unique way.
- Quick and easy to make, they can be served as a side dish, appetizer, or snack.
- The fritters feature a blend of fresh, zesty, and savory flavors.
- The exterior has a fantastic crunch while the inside is soft and tender.
Recipe Ingredients
- Zucchini—Make sure you squeeze out as much water as you can.
- Eggs—Help bind your fritters together.
- Green Onion—Finely diced.
- Panko Breadcrumbs— Use plain if you can, for an added crisp.
- Olive Oil— Can be replaced with another high heat oil like coconut or vegetable oil.
- Flour—To add structure.
- Dried Dill—For a slightly sweet and tangy flavor.
- Lemon Juice— Balances the fresh and savory flavors with a little bit of zest..
- Sea Salt— Amplifies the other flavors in the recipe.
See the recipe card for full information on ingredients and quantities.
How to Make Zucchini Fritters
Step #1. Squeeze out the extra moisture trapped in the zucchini.
Step #2. Add the grated zucchini to a large mixing bowl along with the eggs, green onion, dill, lemon juice, and salt. Use a large fork to fold the ingredients together until combined. Make sure the eggs are thoroughly beaten.
Step #3. Add the breadcrumbs and flour. Fold the mixture again until no dry clumps of flour remain in the bowl. Heat your oil in a cast iron pan.
Step #4. Scoop out medium sized clumps of the zucchini mixture, then use your hands to flatten the mix into discs. Cook the fritters in the pan until both sides are browned. Serve and enjoy!
Recipe FAQs
Zucchini fritters are a simple yet delicious food! Some people describe them as savory pancakes due to the texture and shape. The outside of the fritter should be golden brown and crispy while the inside is fluffy and tender. The grated zucchini does not overpower the savory and bright flavor, but ties all the ingredients together wonderfully.
Your fritters will fall apart if the batter is too wet. This will also make it more difficult to flip them on the pan. The consistency of the batter should not be runny, you want to be able to mold the fritters to the right shape without having a sticky mess on your hands. You can prevent the batter from becoming too wet by squeezing out as much moisture as you can from the grated zucchini with a towel. By doing so, you’ll be able to shape the fritters and they will stay together as they cook.
How to Serve and Store Zucchini Fritters
Zucchini fritters are one of the best dishes because you can serve them with practically anything! These are great as an appetizer, side dish, or just an afternoon snack. You can serve them alongside baked salmon, garlic-lemon chicken, a fresh Greek salad, or pasta salad. Additionally, zucchini fritters can be garnished with an extra squeeze of lemon juice and with a variety of tasty dipping sauces. Dill dip, garlic aioli, tartar sauce, tzatziki, or sriracha aioli are some of our favorites that will add amazing flavor to your fritters!
You can store your leftover fritters in the fridge for up to 5 days, in an airtight container. The fritters can be eaten cold, or reheated in the microwave for 30-45 seconds until warm. It’s important to note that reheated fritters will not have as much crunch as fresh ones, but the taste will be just as delicious.
Expert Tips
- You can use fresh dill if you have that, but you’ll want to use 2 tablespoons instead of 1!
- Make sure your pan is fully coated in oil to prevent your fritters from sticking as they cook. You might have to use more oil in the pan after every few fritters.
- If you want to add a special twist to your fritters, throw in some cheddar or feta cheese in the batter before baking. This will add great flavor and a gooey texture!
- Peeling your zucchini before grating it will not make a noticeable difference in the dish. With that being said, you are more than welcome to remove the skin from your zucchini if you would like.
- We like to use a kitchen towel to wring out as much moisture as possible to save on paper towels. A kitchen towel will hold much more moisture.
More Vegetable Sides To Consider
Side Dishes and Salads
Cauliflower Mashed Potatoes
Cornbread Recipes
Zucchini Corn Bread
Vegetable Sides
Baked Cauliflower
Vegetable Sides
Air Fryer Sweet Potato Fries
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Zucchini Fritters
Ingredients
- 4 zucchini, grated, about 2 inches thick/8 inches long, roughly 4 cups shredded
- 2 large eggs
- ¾ cup diced green onion
- 1 tablespoon dried dill
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- 2 cups plain Panko breadcrumbs
- ¼ cup flour
- 3 tablespoon olive oil, divided
Instructions
- Use a kitchen towel to squeeze out the extra moisture trapped in the zucchini.
- After you’ve squeezed out as much moisture as you can, add the grated zucchini to a large mixing bowl along with the eggs, green onion, dill, lemon juice, and salt. Use a large fork to fold the ingredients together until combined. Make sure the eggs are thoroughly beaten.
- Add the breadcrumbs and flour. Fold the mixture again until no dry clumps of flour remain in the bowl.
- Heat 1 tablespoon of your oil in a large cast iron pan over medium-high heat for a few minutes.
- Use a 1/4 measuring cup to scoop out clumps of the zucchini mixture and then use your hands to flatten the mix into discs. Cook 3-4 fritters at a time in the large cast iron pan over medium-high heat for about 2-3 minutes per side or until browned. Add additional oil as needed between batches.
- Serve and enjoy!
Notes
- Make sure your pan is fully coated in oil to prevent your fritters from sticking as they cook.
- We like to garnish our fritters with some extra lemon juice. You can also serve your fritters alongside dill dip or garlic aioli.
- Store your fritters in an airtight container in the fridge for up to 5 days. You can enjoy your fritters cold or reheat them for 30-45 seconds in the microwave, but reheating in the air fryer is even better.
- It is important to note that reheated fritters will not have as much crunch as fresh ones.
- Make sure you squeeze as much moisture as you can from the zucchini. This helps the fritters hold their shape.
- You can use fresh dill if you have some. If you’re using fresh dill then you’ll want to use 2 tablespoons.
