Zucchini Fritters (Crispy, Easy & Ready in 30 Minutes!)
These easy zucchini fritters are crispy on the outside, tender on the inside, and served with a homemade creamy lemon-dill dipping sauce. Packed with Parmesan, everything bagel seasoning, and fresh garlic — the best way to use up summer zucchini in 30 minutes.
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 cloves garlic 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 for frying or canola or grapeseed oil
- Lemon wedges to serve
Dill Dipping Sauce
- ½ cup Greek yogurt or sour cream
- ¼ cup mayonnaise regular or light
- 1 clove garlic grated or pressed
- 1 teaspoon fresh lemon zest
- Pinch of salt
- ½ teaspoon dried dill
Instructions
- In a large bowl, combine squeezed zucchini, flour, panko, baking powder, salt, garlic, everything bagel seasoning, lemon zest, parmesan, and black pepper. Toss to combine.
- Add whisked eggs and toss until fully combined.
- Heat a deep skillet over medium-high heat. Add enough avocado oil to generously coat the bottom. Heat to 350°F or until it sputters when flicked with water.
- Scoop fritters into the hot oil using a ⅓ cup measuring cup, leaving ½ inch between them.
- Cook 2–3 minutes until deep golden brown. Flip and cook 2–3 more minutes until golden and crispy. Transfer to a paper towel-lined plate to drain.
- Repeat with remaining batter.
- Whisk together all dipping sauce ingredients in a small bowl.
- Serve fritters hot with lemon wedges and dipping sauce.
Notes
- Squeeze aggressively — the more moisture removed, the crispier the fritters. Measure after squeezing.
- Hot oil — must be at 350°F before the first fritter goes in. Let the oil return to temperature between batches — if it isn't hot enough, the fritters will be soggy instead of crispy.
- Don't crowd the pan — cook in batches, leaving space between fritters.
- Gluten-free — use a 1:1 GF flour blend and GF panko.
- Reheating — oven or air fryer at 375°F for 5–10 minutes. Never microwave.
- Storage — refrigerate 3 days, freeze up to 3 months.
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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