Description
This Best Zucchini Fritters recipe delivers crispy, golden fritters bursting with fresh herbs like dill and basil, complemented by tangy feta and Parmesan cheese. The addition of lemon zest and a crunchy panko topping adds vibrant flavor and texture, making these fritters a perfect appetizer or side dish served with yogurt-based sauces or sour cream.
Ingredients
Scale
Zucchini Fritters
- 2 lbs zucchini (about 2 large or 5 medium)
- 1 1/2 teaspoons salt
- 2 large eggs
- 1/2 cup chopped green onions (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 pepper
- Pinch cayenne pepper
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup panko (divided for sprinkling)
- Olive oil for sautéing
Serving Sauces
- Garlic Yogurt Aioli
- Sour Cream
- Greek Yogurt
- Tzatziki
- Horseradish Sauce
- Remoulade
Instructions
- Prepare the Zucchini: Wash the zucchini and trim off the ends. Grate them using the large holes of a box grater or a food processor attachment. Transfer the shredded zucchini to a large bowl, mix in the salt, and let it sit for 20 minutes to draw out moisture.
- Prep Oven to Keep Fritters Warm (Optional): Preheat the oven to 200°F and place a baking rack inside a baking pan for warming the cooked fritters later.
- Dry Zucchini: After 20 minutes, transfer the zucchini onto a clean kitchen towel, cheesecloth, or paper towels. Twist and press firmly to squeeze out as much liquid as possible for crispier fritters. Transfer the dried zucchini to a large mixing bowl.
- Combine Ingredients: Add the eggs beside the zucchini and whisk them together. Add the chopped green onions, minced garlic, dill, basil (if using), lemon zest, Parmesan, feta (if using), paprika, pepper, and cayenne. Mix well. Sprinkle the flour and baking powder evenly over the batter and combine into a thick mixture. Add a little more flour if the batter is too runny.
- Scoop and Panko: Heat a large non-stick or cast-iron skillet over medium heat. Add two tablespoons of olive oil once hot. Scoop 1/4 cup portions of batter using a scoop or spoon, then sprinkle panko over each portion and pat it down. Drop the batter, panko side down, into the sizzling oil. Repeat for 2-3 more fritters in the pan.
- Flatten and Top with Panko: Sprinkle more panko on top of the fritters and gently flatten them with a spatula to ensure even cooking through the center.
- Cook: Fry the fritters for 3 minutes on each side until golden brown and cooked through. Adjust heat if they brown too quickly before cooking through. Transfer cooked fritters to the prepared baking rack in the oven to keep warm while cooking remaining batches. Add oil as needed between batches for crispiness.
- Serve: Season fritters with extra salt and pepper to taste. Serve warm with your choice of garlic yogurt aioli, sour cream, Greek yogurt, tzatziki, horseradish sauce, or remoulade.
Notes
- For the crispiest texture, removing as much water as possible from zucchini is crucial.
- The use of panko and Parmesan ensures a golden, crunchy crust without soggy centers.
- Lemon zest, dill, and feta add bright, fresh flavors that elevate the fritters.
- Use a cast-iron skillet or well-seasoned non-stick pan for best frying results.
- Keep cooked fritters warm in a low oven while finishing remaining batches.
- If batter seems too loose, add extra flour incrementally until it thickens.
Nutrition
- Serving Size: 1 fritter
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
