These crunchy zucchini fritters are a great way to use up leftover zucchini over the summer. Serve with your favorite sauce for a delicious side dish or snack!
This zucchini fritters recipe is perfect to make when you have leftover summer squash in your fridge. You will need 1 pound (medium) of zucchini. However, it is very delicious, so if you eat it, flat more More than the zucchini you have on hand (and you might do this time of year), you probably don’t mind making it again and polishing up another zucchini fritter the next day.
These zucchini fritters are crispy on the outside and light and soft on the inside. Adding lemon zest brightens the color, while leeks, garlic, and dill add flavor. We love it hot off the stove, but it’s even better with a creamy sauce. Serve with tartar sauce, dill sauce, or a dash of tzatziki for a delicious summer appetizer or garnish.
How to make zucchini fritters
This zucchini fritters recipe is so easy. This can be divided into her three main parts:
- Prepare the zucchini.
- make a hitter.
- Form fritters and fry.
But first you need the following ingredients:
- Plenty of zucchini, of course! A mix of yellow squash and zucchini also works well here.
- egg and flour – Bundle the fritters.
- onion and garlic – They give the fritters an onion kick.
- fresh dill – Adds acidity and umami.
- lemon peel – for brightness.
- crumbs of bread crumbs – Mix some into the fritter mixture for easier clumping. After shaping the fritters, add more bread crumbs to make the outside crispy.
- avocado oil – If the fritters are pan-fried. I prefer it to olive oil because it has a higher smoke point.
- and salt and pepper – To make every flavor pop!
Check out the full recipe with measurements below.
So the ingredients are at hand. It’s time to cook!
Start by preparing the zucchini. First, shred it with the large hole of a box grater. Then wrap it in a clean kitchen towel and Squeeze out as much liquid as possible. This step helps create the light, crispy texture of the fritters. If the zucchini is too wet, the fritters will be sticky.
Next, make the fritter dough. In a large mixing bowl, combine chopped and drained zucchini with eggs, leeks, garlic, dill, lemon zest, salt, and pepper. Sprinkle with flour, add 1 1/2 cups bread crumbs and mix.
Then shape the fritters. Form mixture into thin patties and coat with remaining bread crumbs.
Cook at the end. Fry the fritters in a hot cast iron skillet until crisp and golden brown. Transfer to a large plate or baking sheet lined with paper towels to absorb excess oil.
Serve hot with your favorite sauce. fun!
Zucchini fritters recipe tips
- Squeeze that zucchini! For zucchini fritters that are crunchy on the outside and light and soft on the inside, squeeze as much water out of the shredded zucchini. If the zucchini gets too wet, the fritters will be sticky.
- Size matters. When you first shape the zucchini fritters, you may feel that the zucchini mixture seems loose and the fritters fall apart. It’s totally normal! The key to helping keep them together is to keep them small. Using a 1/4 cup measuring spoon, portion fritter mixture and flatten into thin patties. The small, thin patties crunch (and perfectly hold together) and are delicious when cooked.
- Preheat the pan. This zucchini fritters recipe tells you to start heating the skillet. Before Make a fritter shape. I wrote this on purpose! A hot skillet is essential for cooking crispy, browned fritters that are easy to remove from the skillet. Make sure the pan is hot enough before you start cooking.
what to serve with zucchini fritters
These zucchini fritters are best served crisp and piping hot right off the stove. Serve on its own with a pinch of salt and a squeeze of fresh lemon juice, or pair with a dipping sauce for extra flavor. Any of these dip or sauce recipes would be delicious.
Wondering what to serve with your zucchini fritters? It’s a great starter for summer meals and a nice accompaniment to easy cooked proteins. I also like to pair it with hearty salads like panzanella, Greek salad, or chopped salad for a light, fresh summer dinner.
We often eat these zucchini fritters the same day we make them, but on rare occasions you may end up with leftovers, which can be stored in an airtight container in the refrigerator for up to two days. To reheat, heat in a toaster oven or air fryer until crisp, or quickly re-crisp in a stovetop skillet.
Give a hint: I love using leftover fritters for sandwiches. After reheating, generously drizzle with fresh herbs and romesco sauce (or any of the above sauces) and stuff into pita bread. It’s a very delicious lunch!
See more popular zucchini recipes
If you love these easy zucchini fritters, try one of the following summertime zucchini recipes.
to service Four
- 1 lb zucchini, about 3
- 2 big egg
- 1 1/2 cup chopped spring onion, about 1 bundle
- 3 garlic, Grate
- 2 tablespoon chopped fresh dill
- 1 tablespoon lemon peel
- 1 tea spoon sea salt
- 2 1/4 cup crumbs of bread crumbs, Divided
- 3 tablespoon all purpose flour
- avocado oil, for the pot
- freshly ground black pepper
- tartar sauce or creamy dill sauce, for service
prevent the screen from dimming
Grate the zucchini with the large hole of a box grater. Place on a kitchen towel and squeeze out excess water.
Beat the eggs in a large bowl. Add grated zucchini, green onions, garlic, dill, lemon zest, salt and a few peppercorns. Add 1 1/2 cups bread crumbs, sprinkle with flour, and mix. Place remaining 3/4 cup crumbs in shallow dish and set aside.
Preheat a cast iron skillet to medium heat. Using a 1/4 cup measuring cup, shape zucchini mixture into 14 to 16 thin patties. Place each in the reserved bread crumbs and coat well. The mixture will appear loose at this point, but the patties will firm up as they cook. Coat the frying pan liberally with oil. Grill patties for 2-3 minutes on one side, flip, and grill for an additional 2-3 minutes, or until well browned, in batches as needed. Drain on a paper towel-lined plate or baking sheet. Season to taste and serve with sauce.