Description
These crispy zucchini fritters are a delicious and easy summer appetizer or side dish, featuring fresh zucchini, herbs, and panko breadcrumbs. They are pan-fried to golden perfection and pair wonderfully with tartar sauce or creamy dill sauce for an extra flavor boost.
Ingredients
Zucchini Fritters
- 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, to taste
For Serving
- Tartar Sauce or Creamy Dill Sauce
Instructions
- Prepare the zucchini: Grate the zucchini using the large holes of a box grater. Place the grated zucchini into a kitchen towel and squeeze out as much excess moisture as possible to prevent soggy fritters.
- Mix the batter: In a large bowl, whisk the eggs. Add the grated zucchini, chopped scallions, grated garlic, chopped fresh dill, lemon zest, sea salt, and freshly ground black pepper. Stir in 1½ cups of panko breadcrumbs and the all-purpose flour, folding gently to combine.
- Prepare coating: Pour the remaining ¾ cup panko breadcrumbs into a shallow dish and set aside for coating the fritters.
- Form the fritters: Preheat a cast-iron skillet over medium heat and coat generously with avocado oil. Using a ¼-cup measuring cup, form the zucchini mixture into 14 to 16 thin patties. Dredge each patty in the reserved panko breadcrumbs, ensuring they are well coated.
- Cook the fritters: Place the coated fritters into the hot skillet. Cook each side for 2 to 3 minutes until golden brown and crisp, working in batches to avoid overcrowding the pan.
- Drain and serve: Transfer the cooked fritters to a paper towel-lined plate or baking sheet to drain any excess oil. Season with additional salt and pepper as desired, and serve warm with tartar sauce or creamy dill sauce on the side.
Notes
- Squeezing out moisture from the zucchini is essential to avoid soggy fritters.
- Use a cast-iron skillet for even heating and better crispness.
- Adjust cooking time slightly if your patties are thicker or thinner than recommended.
- Serve immediately for the best texture; fritters may lose crispiness if left to sit.
- These fritters can be reheated in a skillet or air fryer to regain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
