There's something utterly satisfying about biting into golden, crispy little pancakes of fresh zucchini speckled with fragrant herbs and a hint of tangy cheese. This Crispy Zucchini Fritters with Herbs Recipe strikes the perfect balance of crunch, freshness, and flavor that makes it a standout for weeknight dinners or casual get-togethers.

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

I’ve made quite a few zucchini fritter recipes over the years, but this one really takes the cake—or rather, the fritter. The layers of fresh herbs, combined with the crispy edges from panko and Parmesan, make every bite worth savoring.

Extra Crispy Texture: Thanks to panko breadcrumbs and a good squeeze of the zucchini, these fritters get impossibly crispy without sogginess.
Fresh Herb Flavor: Dill, basil, and lemon zest brighten up the fritters, giving them a garden-fresh punch that feels light and refreshing.
Simple Ingredients & Process: The recipe uses everyday ingredients and straightforward steps — perfect for cooks of all levels.
Versatile Serving Options: Whether you want a dipping sauce, a side salad, or a full meal, these fritters fit right in.

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 crucial role, whether it’s adding moisture, flavor, or texture. Picking fresh herbs and properly handling the zucchini are key to making these shine.

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 of the show, it’s important to select firm, fresh zucchinis and grate them finely for the perfect texture.
Salt: Helps draw out excess moisture from the zucchini, preventing soggy fritters.
Eggs: They bind the ingredients together, making sure the fritters hold their shape.
Green Onions: Adds a mild onion flavor and crunch, complementing the zucchini beautifully.
Garlic: Minced fresh garlic elevates the overall aroma and taste.
Fresh Dill & Basil: These herbs infuse each bite with brightness; dill adds a subtle grassy note, while basil contributes a sweet, peppery lift (the basil is optional but highly recommended).
Lemon Zest: Adds a subtle citrus zing that balances the richness from cheese and eggs.
Parmesan: Grated freshly for a salty, nutty flavor that also helps crisp up the fritters.
Feta Crumbles: Optional, but adds tangy creaminess that pairs beautifully with dill and lemon.
Spices (Paprika, Pepper, Cayenne): Provide gentle heat and complexity.
Flour & Baking Powder: Give structure and lift to the fritters without weighing them down.
Panko Breadcrumbs: The golden magic dust that creates that coveted crispy crust.
Olive Oil: For sautéing, it adds subtle fruitiness and helps form the golden crust.
Serving Sauces (Garlic Yogurt Aioli, Tzatziki, etc.): Creamy dips complement the savory fritters and add cooling contrast.

📝

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

One of my favorite things about this Crispy Zucchini Fritters with Herbs Recipe is how easy it is to tweak based on what you love or have on hand. Trust me, a little personalization keeps these fresh every time you make them.

Variation: I often swap out the herbs for whatever’s in season—mint or parsley work beautifully for a different twist. Last summer, adding some finely chopped sun-dried tomatoes gave the fritters a wonderful burst of umami.
Dietary Modification: Want to make it gluten-free? Substitute regular flour and panko with a gluten-free blend and gluten-free breadcrumbs. I did this once for a friend, and no one missed the gluten at all.
Cheese-Free: If dairy isn't your thing, you can skip the Parmesan and feta, but I recommend adding an extra pinch of salt and perhaps some nutritional yeast for a subtle cheesy flavor.
Spice It Up: To kick up the heat, add a dash more cayenne or a little finely chopped jalapeño—great if you like a bit of a zing!

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

Step 1: Grate and Salt the Zucchini

Start by washing and trimming your zucchinis, then grate them using the large holes on a box grater or food processor attachment. Toss the shredded zucchini into a bowl with salt and let it rest for about 20 minutes. This step is a game-changer because it helps pull out moisture, which keeps your fritters from getting soggy.

Step 2: Squeeze Out the Liquid

This part takes a bit of elbow grease, but it’s worth it. Wrap the zucchini in a clean kitchen towel or cheesecloth and twist tightly to squeeze out as much liquid as you can. The drier the zucchini, the crispier your fritters will be—seriously, don’t skip this!

Step 3: Mix the Batter

Place your dried zucchini in a mixing bowl and crack in the eggs, whisking them in. Then, add your green onions, garlic, fresh herbs, lemon zest, cheeses, and spices. Sprinkle the flour and baking powder over the top and gently fold everything together until you have a thick batter. If it feels too loose, add a bit more flour—consistency is key here so the fritters hold together well.

Step 4: Pan-Fry to Golden Perfection

Heat a large skillet over medium with a generous drizzle of olive oil. Using a ¼ cup measure or ice cream scoop, portion out the batter, then sprinkle a little panko on top and gently pat it down. Carefully place the fritter into the hot pan panko-side down. Repeat with 2-3 more, making sure not to crowd the pan.

Sprinkle more panko on top of the fritters then gently flatten each with a spatula so they cook through evenly. Cook for about 3 minutes on each side until golden brown. If the fritters brown too fast, turn the heat down a notch. Transfer cooked fritters to a warm oven (around 200°F) to keep crispy while finishing the rest.

Top Tip

I’ve learned over time that the secret to truly crispy zucchini fritters is all in the moisture management and the panko. If you don’t squeeze out enough liquid or skimp on the breadcrumbs, the fritters just don’t get that perfect crunch. Also, don’t rush the cooking—medium heat really lets the crust brown without burning and ensures they’re cooked through.

Press Out Liquid Well: Use a towel or cheesecloth to squeeze out every bit of moisture, or your fritters will be soggy.
Panko Magic: Sprinkle panko both under and on top for that unbeatable crispy crust.
Heat Control: Cook over medium heat so they brown nicely and stay moist inside.
Keep Warm: Use a low oven to keep finished fritters crispy while you cook the rest—makes serving so much easier!

How to Serve Crispy Zucchini Fritters with Herbs Recipe

Garnishes

I love topping mine with a dollop of garlic yogurt aioli or tzatziki—both cool and creamy sauces balance the crispy fritters beautifully. A few fresh herb sprigs or a sprinkle of extra lemon zest really elevate the presentation and flavor too.

Side Dishes

Pair these fritters with a crisp green salad or a medley of roasted summer vegetables. They also go surprisingly well alongside a plate of grilled chicken or fish, turning this into a satisfying, balanced meal.

Creative Ways to Present

For dinner parties, I sometimes serve these fritters slid onto small plates with a smear of remoulade or horseradish sauce and a scattering of microgreens. They make pretty finger foods or starters that guests can enjoy without utensils.

Make Ahead and Storage

Storing Leftovers

I store leftover fritters in an airtight container in the fridge layered between sheets of parchment paper to keep them from sticking. They usually stay good for about 3 days, though they best when reheated fresh to regain crispiness.

Freezing

Freezing works well too! I flash freeze the fritters on a tray first, then transfer them to a resealable bag. When you want to enjoy them, pop them from frozen into a hot skillet or oven to re-crisp the exterior.

Reheating

The best way to reheat leftover zucchini fritters is in a hot skillet over medium heat or in the oven at 350°F. Avoid microwaving if you want to keep the edges crispy. A quick re-fry with a dash of oil does wonders!

Frequently Asked Questions:

Can I make these fritters gluten-free?

Absolutely! Swap out the all-purpose flour and panko for a gluten-free flour blend and gluten-free breadcrumbs respectively. I’ve done this for gluten-sensitive friends and they turned out just as crispy and tasty.

How do I prevent the fritters from being soggy?

The key is to salt and let the grated zucchini sit so it releases water, then squeeze it thoroughly before mixing the batter. Also, cooking over medium heat without overcrowding the pan helps maintain crispness.

Can I prepare the batter ahead of time?

You can prep the zucchini and squeeze out the liquid in advance, even the day before, but I recommend mixing the batter just before cooking for the best texture and fluffiness.

What sauces pair well with these fritters?

Creamy, tangy dips like garlic yogurt aioli, tzatziki, sour cream, or horseradish remoulade complement the fritters beautifully. Their coolness balances the warm, crispy fritters perfectly.

Final Thoughts

I always find myself coming back to this Crispy Zucchini Fritters with Herbs Recipe because it’s just so reliably delicious and easy to make. Whether it’s using up summer zucchini bounties or impressing guests with something simple yet special, this recipe never disappoints. I can’t wait for you to try it and make it your own—you’ll love having this go-to recipe in your kitchen repertoire!