Crispy Summer Zucchini Fritters

This zucchini fritter recipe transforms garden-fresh zucchini into crispy, golden patties that make the perfect summer appetizer or side dish. The combination of herbs, lemon, and garlic creates an irresistible flavor profile that showcases the best of summer produce.

I first made these fritters during a summer when my neighbor gifted me with an abundance of zucchini from their garden. What started as a creative way to use up excess produce has become my family's most requested summer dish, especially when paired with a cooling dip.

Ingredients

• 1 pound zucchini: about 3 medium. Choose firm zucchini with glossy skin for the freshest flavor
• 2 large eggs: These bind everything together and create a light texture
• 1½ cups chopped scallions: about 1 bunch. Adds a mild onion flavor that complements the zucchini perfectly
• 3 garlic cloves, grated: Fresh garlic provides essential aromatic depth
• 2 tablespoons chopped fresh dill: Fresh herbs make all the difference. Use garden dill if available
• 1 tablespoon lemon zest: The citrus brightness cuts through the richness
• 1 teaspoon sea salt: Enhances all the flavors. Use flaky sea salt if you have it
• 2¼ cups panko breadcrumbs, divided: These create the signature crispy exterior
• 3 tablespoons all purpose flour: Helps bind and thicken the mixture
• Avocado oil for the pan: Has a high smoke point ideal for achieving the perfect golden crust
• Freshly ground black pepper: Always use freshly ground for the best flavor
• Tartar Sauce or Creamy Dill Sauce for serving: Cooling dips balance the warm fritters beautifully

Step-by-Step Instructions

Prepare the Zucchini:

Grate the zucchini on the large holes of a box grater. Removing excess moisture is crucial here: place the grated zucchini on a clean kitchen towel and squeeze firmly until no more liquid comes out. This prevents soggy fritters and ensures a crisp exterior.

Create the Batter:

In a large bowl, whisk the eggs until well beaten. Add your squeezed zucchini, chopped scallions, grated garlic, fresh dill, lemon zest, salt, and several generous grinds of pepper. The aromatics will begin to perfume the mixture immediately. Fold in 1½ cups of the panko and sprinkle the flour over the top. Gently mix until everything is evenly incorporated but be careful not to overmix which can make the fritters tough.

Prepare for Cooking:

Pour the remaining ¾ cup panko into a shallow dish; this will create the extra crispy coating. Using a ¼ cup measuring cup, scoop the zucchini mixture and form into thin patties. Press each patty into the reserved panko, coating both sides thoroughly. The mixture might feel somewhat loose at this stage but will firm up beautifully during cooking.

Cook to Golden Perfection:

Preheat a cast iron skillet over medium heat until hot but not smoking. Add a generous layer of avocado oil about ⅛ inch deep. Once the oil is shimmering, carefully place the coated patties in the pan, being careful not to overcrowd them. Cook for 2 to 3 minutes until the bottom is deeply golden brown, then flip with care and cook another 2 to 3 minutes. The ideal fritter has a crisp exterior and tender, moist interior. Transfer finished fritters to a paper towel lined plate to drain excess oil and maintain crispness.

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The fresh dill is truly the secret ingredient that makes these fritters special. My grandmother always grew dill alongside her zucchini in her garden, insisting they were companion plants not just in the garden but on the plate as well. When I make these fritters, the aroma instantly transports me to summer evenings on her porch.

Make Ahead Options

These zucchini fritters can be prepared several hours in advance and kept at room temperature. For longer storage, refrigerate them for up to 3 days in an airtight container. The key to reviving their crispiness is reheating them in a 350°F oven for 7 to 10 minutes rather than using a microwave which would make them soggy. You can also freeze fully cooled fritters in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F oven until heated through and crispy again.

Dietary Adaptations

These versatile fritters can easily accommodate various dietary needs. For gluten free fritters, substitute the panko with gluten free breadcrumbs and replace the all purpose flour with a gluten free 1 to 1 baking blend. Vegan eaters can replace the eggs with a flax egg substitute: 1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg. Allow the mixture to sit for 5 minutes before adding to the recipe. The fritters will be slightly less binding but still delicious. For keto or low carb options, replace the breadcrumbs with almond flour and add an extra egg for binding.

Serving Suggestions

While these fritters make a wonderful appetizer with dipping sauce, they can easily become the star of a full meal. For breakfast, top with a poached egg and a dollop of Greek yogurt. For lunch, serve alongside a bright arugula salad dressed with lemon vinaigrette. For dinner, pair with grilled chicken or fish and a side of roasted cherry tomatoes. They also make excellent sliders when topped with a bit of feta cheese, sliced cucumber, and tucked into small pita pockets. My family particularly loves them as part of a Mediterranean mezze platter with hummus, olives, and stuffed grape leaves.

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Frequently Asked Questions

→ How do I ensure my zucchini fritters are crispy?

Squeeze out as much moisture as possible from the grated zucchini before mixing. This helps prevent soggy fritters and ensures a golden, crispy texture.

→ What dipping sauces pair best with zucchini fritters?

Tzatziki, tartar sauce, or a creamy dill sauce work wonderfully, adding a fresh and tangy contrast to the fritters.

→ Can I make zucchini fritters ahead of time?

Yes! Cook the patties and store them in an airtight container in the fridge for up to 2 days. Reheat in a skillet to restore crispiness before serving.

→ Can I bake zucchini fritters instead of frying?

Absolutely! Preheat your oven to 425°F (220°C), place the patties on a baking sheet lined with parchment paper, and bake for 20-25 minutes, flipping halfway through.

→ What can I use as a gluten-free substitute for breadcrumbs?

Try gluten-free bread crumbs, crushed rice crackers, or almond flour for a delicious alternative to panko breadcrumbs.