Zucchini Recipe Fritter

These crispy zucchini fritters are a great way to use up a summer surplus of zucchini. Serve them with your favorite sauce for a tasty side dish or snack!

This zucchini fritters recipe is the perfect thing to make when you have a surplus of summer squash in the fridge. It calls for a full pound of zucchini, about 3 medium. But it’s so tasty that if you happen to have

Zucchini than that on hand (and at this time of year, you might), you probably won’t mind making it again and polishing off another batch of zucchini fritters the next day.

Zucchini Fritters {easy And Crispy Recipe}

These zucchini fritters are crispy on the outside and light and tender in the middle. Lemon zest makes them nice and bright, while scallions, garlic, and dill give them a kick of savory flavor. We love them on their own, hot off the stove, but they’re even better with a creamy sauce to jazz them up. Serve them with tartar sauce, dill sauce, or a dollop of tzatziki for a delicious summer appetizer or side dish.

Start by prepping the zucchini. First, shred it on the large holes of a box grater. Then, wrap it in a clean kitchen towel and

Next, make the fritter batter. In a large mixing bowl, combine the shredded and drained zucchini with the eggs, green onions, garlic, dill, lemon zest, salt, and pepper. Sprinkle in the flour, add 1 1/2 cups of the panko, and fold to combine.

Zucchini Fritters { Easy Recipe }

Finally, cook. Pan-fry the fritters in a hot cast-iron skillet until they are crisp and golden brown. Transfer to a large plate or baking sheet lined with paper towels to soak up any excess oil.

These zucchini fritters are best served hot off the stove, while they’re still nice and crispy. Enjoy them on their own, with a pinch of salt and a squeeze of fresh lemon juice, or pair them with a dipping sauce for an extra burst of flavor. Any of these dip or sauce recipes would be delicious:

Wondering what to serve with zucchini fritters? They’re a fantastic starter for a summer meal, and they’re a lovely side dish for any simply cooked protein. I also like to pair them with a hearty salad, like my panzanella, Greek salad, or chopped salad, for a light, fresh summer dinner.

Vegan Zucchini Fritters With Lemon Cashew Cream

We tend to devour these zucchini fritters on the day they’re made, but on the rare occasion that we have leftovers, they keep well for up to 2 days in an airtight container in the fridge. To reheat them, warm them in a toaster oven or air fryer until crisp, or quickly re-crisp them in a hot skillet on the stove.

I love to use leftover fritters in a sandwich. After I reheat them, I stuff them into a pita with fresh herbs and a swoosh of romesco sauce (or any of the sauces listed above). It’s such a yummy lunch!

These crispy zucchini fritters are an easy, delicious summer appetizer or side dish. Serve them with tzatziki, tartar sauce, or creamy dill sauce to take them over the top!

Air Fryer Zucchini Fritters

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.If you like your fritters crispy on the outside and moist but not soggy on the inside, then you’re going to LOVE these Zucchini Fritters! The trick for extra crisp (and flavour!) is to add a touch of parmesan.

And the Asian blood running through my veins also insists that I tell you that you can stir fry anything (follow the formula in this Stir Fry Sauce recipe) and make fried rice from anything.

The thrifty side of me revels in the fact that you can take 2 unruly discounted zucchinis and a handful of pantry staples and end up with a stack of these golden crispy fritters that are can’t-stop-eating-them delicious. It’s pretty amazing, isn’t it?

Zucchini Fritters (gluten Free, Low Carb, Keto)

Insides butnot soggy and certainly not dry. Though if I had to choose from the lessor of two evils, I’d take dry over soggy insides – because at least I could douse them in inordinate amounts of yogurt or sour cream to make them palatable.

And the only path to avoid soggy insides + achieve those crispy outsides is to wring out the excess liquid from the zucchini. Grate, salt, leave aside for 10 minutes, then wring out the excess liquid.

In addition to removing the excess water from the zucchini, I like to add parmesan into the batter. Not only does it add flavour (

Zucchini Fritters Recipe: How To Make It

Recipe video above. Zucchini fritters made extra crispy and extra tasty with the addition of parmesan! Crispy on the outside, and moist but not soggy on the inside. Love how these are light on batter - just enough to hold it together. Serves 2 as a light-ish meal.

1. Batter consistency is key to good fritters. If too runny, add a touch of extra flour (otherwise fritters soggy inside). If way too thick, add a touch of water. It does come down to how juicy / how well the water was removed from the zucchinis. I don't squeeze the living daylights out of the zucchini, I just use my hands so some moisture is left in them which ends up in the batter.

2. Adapted from this recipe by Simply Recipes via Smitten Kitchen. I added parmesan for extra crisp and flavour, and garlic because it goes in everything savoury in my world.

Easy Vegan Zucchini Fritters (gluten Free, Nut Free, Oil Free)

3. What it tastes like: Zucchini has a pretty neutral flavour so it's not prominent in this recipe. It tastes savoury with a subtle hint of zucchini. Texture is key in this recipe - the golden crust is where much of the flavour is. The batter doesn't need extra salt if you salt the zucchini + use parmesan. But if you skip the parmesan, add a pinch of salt into the batter.

4. Reheating - fritters are best served fresh. But to reheat leftovers, pop them on a rack in a stinking hot oven (250C/480F) or as high as your oven will go for 5 minutes. OR pan fry lightly in a little oil to re-crisp and rewarm!

Nutrition Facts Crispy Zucchini Fritters Amount Per Serving Calories 162 Calories from Fat 99 % Daily Value* Fat 11g 17% Saturated Fat 2g 13% Cholesterol 30mg 10% Sodium 472mg 21% Potassium 271mg 8% Carbohydrates 11g 4% Fiber 1g 4% Sugar 2g 2% Protein 4g 8% Vitamin A 265IU 5% Vitamin C 14.4mg 17% Calcium 86mg 9% Iron 1.1mg 6% * Percent Daily Values are based on a 2000 calorie diet.

Baked Zucchini Fritters

Calories: 162 cal (8%) Carbohydrates: 11 g (4%) Protein: 4 g (8%) Fat: 11 g (17%) Saturated Fat: 2 g (13%) Cholesterol: 30 mg (10%) Sodium: 472 mg (21%) Potassium: 271 mg (8%) Fiber: 1 g (4%) Sugar: 2 g (2%) Vitamin A: 265 IU (5%) Vitamin C: 14.4 mg (17%) Calcium: 86 mg (9%) Iron: 1.1 mg (6%)

I wanted to share a pic of Dozer bounding around the park but kept missing the shot. Food photos are much easier – they don’t move!!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!These crispy zucchini fritters make a wonderful starter or side dish, and they’re a delicious way to use up your summer zucchini.

Vegan Zucchini Fritters With Garlic & Dill

The word fritter usually conjures up something heavy and deep-fried, but these zucchini fritters are as light as can be. Serve them as a light vegetarian meal or mezze (small plate) with tzatziki and a Greek salad, or as a side dish to any Mediterranean-style fish, chicken or lamb dish.

Let the shredded zucchini sit for about ten minutes, and then use your hands to squeeze out as much liquid as possible. As you can see, there will be a lot of liquid.

Heat the olive oil in a large non-stick skillet, and then drop the batter into the pan. Pan-fry until golden brown on both sides.

Carrot Zucchini Fritters

I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with