These crispy zucchini fritters are a great way to use up a summer surplus of zucchini. Serve them with your favorite sauce for a tasty side dish or snack!
This zucchini fritters recipe is the perfect thing to make when you have a surplus of summer squash in the fridge. It calls for a full pound of zucchini, about 3 medium. But it’s so tasty that if you happen to have even more zucchini than that on hand (and at this time of year, you might), you probably won’t mind making it again and polishing off another batch of zucchini fritters the next day.
These zucchini fritters are crispy on the outside and light and tender in the middle. Lemon zest makes them nice and bright, while scallions, garlic, and dill give them a kick of savory flavor. We love them on their own, hot off the stove, but they’re even better with a creamy sauce to jazz them up. Serve them with tartar sauce, dill sauce, or a dollop of tzatziki for a delicious summer appetizer or side dish.
How to Make Zucchini Fritters
This zucchini fritters recipe is super simple to make! You can think of it in three main parts:
- Prep the zucchini.
- Make the batter.
- Form and fry the fritters.
But first, you’ll need these ingredients:
- Lots of zucchini, of course! A mix of yellow squash and zucchini would work here too.
- Eggs and all-purpose flour – They bind the fritters together.
- Scallions and garlic – They give the fritters an oniony kick.
- Fresh dill – It adds sour, savory flavor.
- Lemon zest – For brightness.
- Panko breadcrumbs – You’ll mix some into the fritter mixture to help it hold together. After you shape the fritters, you’ll coat them in more panko to create a crunchy exterior crust.
- Avocado oil – For pan-frying the fritters. I prefer it to olive oil here because it has a higher smoke point.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
So, you have your ingredients handy. It’s time to cook!
Start by prepping the zucchini. First, shred it on the large holes of a box grater. Then, wrap it in a clean kitchen towel and squeeze out as much liquid as you can. This step helps create the fritters’ light, crispy texture. If the zucchini is too moist, the fritters will be soggy.
Next, make the fritter batter. In a large mixing bowl, combine the shredded and drained zucchini with the eggs, green onions, garlic, dill, lemon zest, salt, and pepper. Sprinkle in the flour, add 1 1/2 cups of the panko, and fold to combine.
Then, shape the fritters. Form the mixture into thin patties and coat them in the remaining panko.
Finally, cook. Pan-fry the fritters in a hot cast-iron skillet until they are crisp and golden brown. Transfer to a large plate or baking sheet lined with paper towels to soak up any excess oil.
Serve hot with your desired sauce. Enjoy!
Zucchini Fritters Recipe Tips
- Squeeze that zucchini! For zucchini fritters that are crisp on the outside and light and tender in the middle, squeeze as much water as you can out of the shredded zucchini. If the zucchini is too wet, the fritters will be soggy.
- Size matters. When you first shape the zucchini fritters, the zucchini mixture might seem loose, and it might feel like the fritters are going to fall apart. That’s totally normal! The key to helping them hold together is making them on the smaller side. Use a 1/4-cup measuring scoop to portion out the fritter mixture and flatten it into thin patties. The small, thin patties will become deliciously crisp (and totally cohesive) as they cook.
- Preheat your pan. In this zucchini fritters recipe, I tell you to start heating your skillet before you shape the fritters. I wrote it this way on purpose! A hot skillet is essential for cooking crisp, well-browned fritters that easily release from the pan. Be sure to give your skillet plenty of time to heat up before you start to cook.
What to Serve with Zucchini Fritters
These zucchini fritters are best served hot off the stove, while they’re still nice and crispy. Enjoy them on their own, with a pinch of salt and a squeeze of fresh lemon juice, or pair them with a dipping sauce for an extra burst of flavor. Any of these dip or sauce recipes would be delicious:
Wondering what to serve with zucchini fritters? They’re a fantastic starter for a summer meal, and they’re a lovely side dish for any simply cooked protein. I also like to pair them with a hearty salad, like my panzanella, Greek salad, or chopped salad, for a light, fresh summer dinner.
We tend to devour these zucchini fritters on the day they’re made, but on the rare occasion that we have leftovers, they keep well for up to 2 days in an airtight container in the fridge. To reheat them, warm them in a toaster oven or air fryer until crisp, or quickly re-crisp them in a hot skillet on the stove.
Serving suggestion: I love to use leftover fritters in a sandwich. After I reheat them, I stuff them into a pita with fresh herbs and a swoosh of romesco sauce (or any of the sauces listed above). It’s such a yummy lunch!
More Favorite Zucchini Recipes
If you love these easy zucchini fritters, try one of these summer zucchini recipes next:
- Stuffed Zucchini Boats
- Pasta Primavera
- Zucchini Noodles
- Air Fryer Zucchini Chips or Baked Zucchini Chips
- Zucchini Muffins
- Chocolate Zucchini Bread
- Or any of these 35 Best Zucchini Recipes!
- 1 pound zucchini, about 3 medium
- 2 large eggs
- 1½ cups chopped scallions, about 1 bunch
- 3 garlic cloves, grated
- 2 tablespoons chopped fresh dill
- 1 tablespoon lemon zest
- 1 teaspoon sea salt
- 2¼ cups panko breadcrumbs, divided
- 3 tablespoons all-purpose flour
- Avocado oil, for the pan
- Freshly ground black pepper
- Tartar Sauce or Creamy Dill Sauce, for serving
- Grate the zucchini on the large holes of a box grater. Place on a kitchen towel and squeeze out excess moisture.
- In a large bowl, whisk the eggs. Add the grated zucchini, scallions, garlic, dill, lemon zest, salt, and several grinds of pepper. Add 1½ cups of the panko, sprinkle in the flour, and fold to combine. Place the remaining ¾ cup panko in a shallow dish and set aside.
- Preheat a cast-iron skillet to medium heat. Use a ¼-cup measuring cup to form the zucchini mixture into 14 to 16 thin patties. Place each into the reserved panko and coat well. The mixture might seem loose at this point, but the patties will firm up as they cook. Coat the skillet generously with oil. Cook the patties for 2 to 3 minutes on the first side, flip, and cook for 2 to 3 more minutes, or until well browned, working in batches as necessary. Transfer to a paper towel-lined plate or baking sheet to drain. Season to taste and serve with the sauce.