Crispy on the outside and tender on the inside, these Crispy Zucchini Fritters are a fun and tasty way to put zucchini at center stage. The perfect savory snack or side dish with a creamy homemade dipping sauce and ingredients you'll feel good about.
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When zucchini season hits, I'm always looking for creative ways to use up my garden bounty–and these crispy zucchini fritters are hands-down one of my favorites. Think golden brown, lacy-edged patties packed with flavor and served with a cool, creamy, lemon-dill yogurt sauce. This crowd-pleasing dish encapsulates everything you love about zucchini cakes, but with even more crunch.
Plus, this zucchini patties recipe uses simple, wholesome ingredients you likely already have on hand: fresh zucchini, garlic, parmesan cheese, and a handful of pantry staples. A quick pan fry in avocado oil locks in a crisp texture while keeping the inside tender and moist. The homemade dipping sauce made with Greek yogurt and lemon zest ties it all together with a fresh, tangy finish.
Whether you call them zucchini patties, zucchini cakes, or the ultimate garden appetizer that tastes like summer, these fritters are a total hit.
Have a bumper crop of zucchini to use up? Try my other favorite zucchini recipes: Zucchini Cake, Banana Zucchini Muffins, Zucchini Carrot Bread, and Banana Zucchini Bread.
Why You'll Love This Zucchini Fritters Recipe
- Crispy & Tender Texture — Shredded zucchini, panko breadcrumbs, and melty parmesan create a dreamy combination of crunchy and tender in each bite.
- Fresh, Seasonal Flavor — Light and refreshing yet creamy and indulgent, these zucchini patties are packed with savory summer flavor.
- Customizable & Freezer-Friendly — This recipe is easy to tweak and reheat for a quick snack, side dish, or appetizer.
- Healthy Ingredients - Made with wholesome ingredients rich in fiber, nutrients, and protein.
Ingredients and Substitutions
Zucchini - Grate zucchini using the large holes of a box grater, handheld grater, or food processor. Wrap the shredded zucchini in a clean dish towel, place in a colander, and squeeze out as much liquid as possible.
All-Purpose Flour - Helps bind the zucchini mixture and create the fritter texture. Sub with an all-purpose gluten-free flour if needed.
Panko Breadcrumbs - Plain panko breadcrumbs work well in this recipe, adding lightness and crispiness to the batter. Alternatively, use gluten-free breadcrumbs.
Baking Powder - Adds a nice lift and depth to the patties.
Salt & Pepper - Fine sea salt and ground black pepper balance and enhance the flavor.
Garlic - Freshly grated garlic gives a subtle kick and savory depth. Or use pre-minced bottled garlic for convenience.
Everything But The Bagel Seasoning - Adds onion, garlic, sesame seeds, and poppy seeds for a savory flavor punch.
Lemon Zest - Fresh lemon zest brightens the fritters and the homemade sauce.
Parmesan Cheese - Grate fresh from the block for the best flavor and texture. If needed, you can use preshredded, however.
Eggs - Use large eggs at room temperature to bind everything together.
Avocado Oil - Provides a neutral flavor and is ideal for healthy high-heat frying. Or use canola or grapeseed oil.
Plain Greek Yogurt - Creates a protein-rich base for the dipping sauce. Or use sour cream for a richer flavor.
Mayonnaise - Adds creaminess and a rich texture to the dipping sauce.
Dried Dill - Gives the dipping sauce a pop of color and rich herbal flavor.
How to Make Zucchini Fritters
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Add the squeezed zucchini, all-purpose flour, panko breadcrumbs, baking powder, salt, garlic, everything but the bagel seasoning, lemon zest, parmesan cheese, and black pepper to a large bowl. Toss well until combined.
Step 2: Pour the whisked eggs over the zucchini mixture. Toss well until combined.
Step 3: Heat a deep skillet or cast-iron skillet over medium-high heat. Add enough avocado oil to generously coat the bottom of the skillet and heat it until the oil has reached 350°F or sputters when flicked with a few drops of water.
Step 4: Using a ⅓ cup measuring cup, scoop a few fritters into the hot oil, being sure to leave at least a half-inch between them.
Step 5: Cook the fritters for 2-3 minutes or until golden brown on the bottom. Flip and cook 2-3 more minutes until cooked through, golden brown, and crispy. Transfer the cooked fritters to a paper towel-lined plate and let them drain for a few minutes before serving. Repeat the cooking process with the remaining fritter batter batches.
Step 6: In a small mixing bowl, make the dipping sauce by whisking the Greek yogurt, mayonnaise, garlic, lemon zest, salt, and dried dill until combined.
Step 7: Serve the fritters hot with a dollop of the dipping sauce and lemon wedges. Enjoy!
Recipe Pro-Tips
- Squeeze the zucchini well. Thoroughly squeeze the zucchini to remove as much moisture as possible. The more you drain, the crispier the fritters turn out. Insufficiently squeezed shredded zucchini leads to soggy fritters.
- Don't crowd the frying pan. Give each fritter room to fry evenly and form a golden crust.
- Adjust the heat as necessary. The ideal cooking temperature is 350°F, or when the oil sputters when flicked with a little water. Adjust the stove's heat throughout the frying time if the fritters brown too slowly or too fast–they should turn golden brown with about 2-3 minutes per side.
- Drain after frying. Line a dinner plate with paper towels and let the cooked fritters rest briefly to remove any excess oil before serving for the best crispy texture.
Recipe Variations
- Fresh Herbs: Mix in 1-2 tablespoons of chopped chives, fresh dill, mint, or flat-leaf parsley to brighten the flavor.
- Extra Veggies: Stir in up to ½ cup corn kernels or chopped fresh spinach for even more veggie goodness.
- Flavor Boost: Stir in up to ½ cup chopped green onions, scallions, shredded onion, or ¼–½ teaspoon garlic powder for extra flavor.
- Cheesy: Use feta, cheddar, or goat cheese instead of parmesan.
- Vegan: Try flax eggs (1 tablespoon flax meal mixed with 3 tablespoons of water per egg) and skip the parmesan or use a dairy-free, plant-based version.
- Gluten-Free: Swap in your favorite 1:1 gluten-free flour and gluten-free panko breadcrumbs.
Storage Directions
- Refrigerating: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze on a parchment paper-lined baking sheet for 1-2 hours until firm. Transfer the partially frozen fritters to a freezer-safe container and freeze for up to 3 months. Reheat from frozen in a 350°F oven or air fryer for 8-12 minutes until heated throughout and crisp.
- Reheating: In the air fryer or oven at 375°F for 5-10 minutes until hot and crisp.
Save this Zucchini Fritter Recipe for Later on Pinterest
More Zucchini Side Dish Recipes
- Air Fryer Zucchini
- Sautéed Zucchini and Yellow Squash
- Cheesy Zucchini Casserole
- Air Fryer Mixed Vegetables
If you liked and made this recipe for Zucchini Fritters, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Crispy Zucchini Fritters
Ingredients
Zucchini Fritters
- 2 ½ cups squeezed shredded zucchini (squeezed well before measuring)
- ¼ cup all-purpose flour
- ½ cup panko breadcrumbs
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 2 garlic cloves grated or pressed
- 1 teaspoon everything but the bagel seasoning
- 1 teaspoon fresh lemon zest
- ⅓ cup grated parmesan cheese freshly grated if possible
- ¼ teaspoon ground black pepper
- 2 large eggs whisked
- Avocado oil to fry (or other high-heat oil, like canola or grapeseed)
- Lemon wedges to serve
Dill Dipping Sauce
- ½ cup Greek yogurt or sour cream
- ¼ cup mayonnaise
- 1 garlic clove grated or pressed
- 1 teaspoon fresh lemon zest
- Pinch of salt
- ½ teaspoon dried dill
Instructions
- Add the squeezed zucchini, all-purpose flour, panko breadcrumbs, baking powder, salt, garlic, everything but the bagel seasoning, lemon zest, parmesan cheese, and black pepper to a large mixing bowl. Toss well until combined.
- Pour the whisked eggs over the zucchini mixture. Toss well until combined.
- Heat a deep skillet over medium-high heat. Add enough avocado oil to generously coat the bottom of the skillet and heat it until the oil has reached 350°F or sputters when flicked with a few drops of water.
- Using a ⅓ cup measuring cup, scoop a few fritters into the hot oil, being sure to leave at least a half-inch between them.
- Cook the fritters for 2-3 minutes or until golden brown on the bottom. Flip and cook 2-3 more minutes until cooked through, golden brown, and crispy. Adjust the heat throughout the cooking time if the fritters cook more slowly or quickly. Transfer the cooked fritters to a paper towel-lined plate and let them drain for a few minutes before serving.
- Repeat the cooking process with the remaining fritter batter.
- In a small mixing bowl, make the dipping sauce by whisking the Greek yogurt, mayonnaise, garlic, lemon zest, salt, and dried dill until combined.
- Serve the fritters hot with lemon wedges and the dipping sauce. Enjoy!
Notes
-
- Refrigerating: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze on a parchment paper-lined baking sheet for 1-2 hours until firm. Transfer the partially frozen fritters to a freezer-safe container and freeze for up to 3 months. Reheat from frozen in a 350°F oven or air fryer for 8-12 minutes until heated throughout and crisp.
- Reheating: In the air fryer or oven at 375°F for 5-10 minutes until hot and crisp.
- Squeeze the zucchini well. Thoroughly squeeze the zucchini to remove as much moisture as possible. The more you drain, the crispier the fritters turn out. Insufficiently squeezed shredded zucchini leads to soggy fritters.
- Don't crowd the frying pan. Give each fritter room to fry evenly and form a golden crust.
- Adjust the heat as necessary. The ideal cooking temperature is 350°F, or when the oil sputters when flicked with a little water. Adjust the stove's heat throughout the frying time if the fritters brown too slowly or too fast–they should turn golden brown with about 2-3 minutes per side.
- Drain after frying. Line a dinner plate with paper towels and let the cooked fritters rest briefly to remove any excess oil before serving for the best texture.
- Fresh Herbs: Mix in 1-2 tablespoons of chopped chives, fresh dill, mint, or flat-leaf parsley to brighten the flavor.
- Extra Veggies: Stir in up to ½ cup corn kernels or chopped fresh spinach for even more veggie goodness.
- Flavor Boost: Stir in up to ½ cup chopped green onions, scallions, shredded onion, or ¼–½ teaspoon garlic powder for extra flavor.
- Cheesy: Use feta, cheddar, or goat cheese instead of parmesan.
- Vegan: Try flax eggs (1 tablespoon flax meal mixed with 3 tablespoons of water per egg) and skip the parmesan or use a dairy-free version.
- Gluten-Free: Swap in your favorite 1:1 gluten-free flour and gluten-free panko breadcrumbs.
