Zucchini Fritters

These zucchini fritters are crispy on the outside and light and tender inside, the perfect way to use up a surplus of summer squash. A full pound of zucchini turns into golden fritters in minutes, with scallions, garlic, and dill for savory flavor and lemon zest for brightness. The first time I made fritters, I skipped squeezing the zucchini and the patties came out soggy and limp, no crisp at all. Wringing the moisture out of the zucchini is the single most important step.

What I love is how one batch uses an entire pound of zucchini, which is a lifesaver when the garden goes wild. They come together in just 30 minutes, and they’re so tasty you’ll want to make them on repeat. They’re great on their own hot off the stove, but even better with a creamy sauce like tzatziki or tartar sauce to jazz them up.

Here’s the kitchen tip that makes or breaks them. Squeeze as much water out of the shredded zucchini as you can. Wrap it in a clean kitchen towel and wring it hard. Zucchini holds a lot of liquid, and if it’s too wet the fritters turn soggy instead of crisp. This one step is what gives you that light, crispy texture, so don’t rush it.

And make the fritters small and thin, which keeps them together. When you first shape them the mixture might seem loose, like they’ll fall apart, and that’s totally normal. The trick is using a 1/4-cup scoop and flattening them into thin patties, since the small thin ones firm up and crisp beautifully as they cook. Preheat your skillet too, so they brown well and release easily. You’ll smell that garlicky, herby thing as they fry. Serve them hot with your favorite sauce.

Why You’ll Love This Recipe

They’re crispy, not soggy. Squeezing the zucchini and coating in panko makes them light and crisp.

They’re quick and easy. The whole recipe comes together in just 30 minutes.

They use a full pound of zucchini. A go-to for putting a summer surplus to good use.

They’re great with a sauce. Tzatziki, tartar, or dill sauce takes them over the top.

Ingredients

Here’s everything you’ll need:

• 1 pound zucchini (about 3 medium)
• 2 large eggs
• 1 1/2 cups chopped scallions (about 1 bunch)
• 3 garlic cloves, grated
• 2 tablespoons chopped fresh dill
• 1 tablespoon lemon zest
• 1 teaspoon sea salt
• 2 1/4 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

How to Make Zucchini Fritters

1. Prep the Zucchini

Grate the zucchini on the large holes of a box grater. Place it on a clean kitchen towel and squeeze out as much moisture as you can. This is key for crispy fritters.

2. Make the Batter

In a large bowl, whisk the eggs. Add the grated zucchini, scallions, garlic, dill, lemon zest, salt, and pepper. Add 1 1/2 cups of the panko and the flour, and fold to combine.

3. Heat the Pan

Preheat a cast-iron skillet to medium heat. A hot pan is essential for crisp, well-browned fritters that release easily. Turn it on before you shape the fritters.

4. Shape the Fritters

Use a 1/4-cup scoop to form the mixture into 14 to 16 thin patties. Coat each in the reserved panko. The mixture might seem loose, but the patties firm up as they cook.

5. Fry Them

Coat the skillet generously with oil. Cook the patties 2 to 3 minutes per side, until well browned, working in batches as needed.

6. Drain and Serve

Transfer the fritters to a paper towel-lined plate to drain any excess oil. Season to taste and serve hot with your sauce.

Expert Tips

Squeeze the zucchini hard. Wringing out the moisture is what makes the fritters crisp instead of soggy.

Make them small and thin. They might seem loose, but thin patties firm up and crisp as they cook.

Preheat the skillet. A hot pan browns the fritters well and helps them release easily.

Coat in panko for crunch. The bread crumbs create a light interior and a crunchy exterior crust.

Work in batches. Crowding the pan steams the fritters instead of crisping them.

Recipe Variations and Add-ins

You can use yellow squash in place of some or all of the zucchini.

Swap the dill for fresh parsley or chives for a different herb flavor.

You can add a little grated parmesan to the batter for extra savory flavor.

Use vegetable or canola oil in place of the avocado oil.

You can add a pinch of red pepper flakes for a little heat.

What to Serve With This Recipe

Serve them with tzatziki or tartar sauce. The creamy dip plays off the crispy fritters. The two go hand in hand.

Pair them with a hearty salad like Greek or panzanella. The salad rounds it out. They make a light summer dinner.

Set them next to a simply cooked protein. The fritters work as a side. They round out the plate.

How to Store This Recipe

Leftover fritters keep well for up to two days in an airtight container in the fridge. To bring back the crisp, warm them in a toaster oven, air fryer, or a hot skillet rather than the microwave.

For a fun way to use leftovers, reheat the fritters and stuff them into a pita with fresh herbs and a swoosh of sauce. It makes a really tasty lunch.