Crispy Zucchini Fritters
These Crispy Zucchini Fritters are crispy on the outside and tender on the inside–the perfect savory snack or side dish. Prepared with a creamy homemade dipping sauce and ingredients you'll feel good about.
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
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.
- 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.
Nutrition
Calories: 198kcalCarbohydrates: 7gProtein: 4gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 38mgSodium: 272mgPotassium: 130mgFiber: 1gSugar: 1gVitamin A: 146IUVitamin C: 6mgCalcium: 72mgIron: 1mg
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