Description
Deliciously crispy zucchini fritters made with fresh zucchini, herbs, and cheese, perfect for a light appetizer or side dish. These fritters are pan-fried to golden perfection and served best with a tangy yogurt-based sauce.
Ingredients
Scale
Main Ingredients
- 2 lbs zucchini (about 2 large or 5 medium)
- 1 1/2 teaspoons salt
- 2 large eggs
- 1/2 cup chopped green onions (about 1 bunch)
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh basil (optional)
- 1 tablespoon lemon zest
- 1/3 cup freshly grated Parmesan
- 1/4 cup feta crumbles (optional)
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- Pinch cayenne pepper
Dry Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup panko breadcrumbs, divided
For Cooking
- Olive oil for sautéing
Serving Sauce Ideas
- Garlic Yogurt “Aioli”
- Sour Cream
- Greek Yogurt
- Tzatziki
- Horseradish Sauce
- Remoulade
Instructions
- Prepare the Zucchini: Wash the zucchini and trim off the ends. Grate them on the large holes of a box grater or use a food processor grater attachment. Transfer the shredded zucchini to a large bowl, mix in the salt, and let it sit for 20 minutes to draw out moisture.
- Prep Oven (Optional): Preheat your oven to 200°F and place a baking rack inside a baking pan to keep the fritters warm after cooking.
- Dry the Zucchini: After 20 minutes, squeeze out excess liquid by wrapping zucchini in a clean kitchen towel, cheesecloth, or paper towels and twisting firmly. Transfer the dried zucchini to a large mixing bowl for the batter.
- Combine Ingredients: Add the eggs beside the zucchini and whisk them together. Mix in green onions, garlic, fresh dill, basil (if using), lemon zest, Parmesan, feta (if using), paprika, pepper, and cayenne. Sprinkle the flour and baking powder over the mixture and combine well until batter is thick. Add more flour if too runny.
- Heat the Skillet and Scoop Batter: Heat a large non-stick or cast-iron skillet over medium heat. Add 2 tablespoons of olive oil once hot. Scoop 1/4 cup of batter, sprinkle some panko on top, and pat it in. Drop panko side down into sizzling oil. Repeat with 2-3 more fritters per batch.
- Flatten and Panko the Tops: Sprinkle more panko on top of each fritter and gently flatten them with a spatula to ensure they cook through evenly.
- Cook the Fritters: Cook each side for 3 minutes or until golden brown, adjusting heat if fritters brown too quickly. Transfer cooked fritters to the oven rack to keep warm. Add more olive oil to skillet between batches as needed to maintain a thin layer.
- Serve: Season cooked fritters with extra salt and pepper to taste. Serve warm with your choice of dipping sauce such as garlic yogurt aioli, sour cream, or tzatziki.
Notes
- Be sure to squeeze out as much liquid from the zucchini as possible for crispy fritters.
- Use a fine grate for the zucchini if you prefer a smoother texture, but the large grate gives a nice rustic feel.
- Adjust salt levels according to the saltiness of cheeses used.
- If batter is too runny, gradually add more flour to reach desired thickness.
- Keeping cooked fritters warm in a low oven prevents them from becoming soggy.
- For extra crispiness, use a cast iron skillet and avoid overcrowding the pan.
- These fritters can be served as a snack, appetizer, or side dish to grilled meats or salads.
