Zucchini Fritters

Recipe adapted from The Forked Spoon

Golden-brown zucchini fritters with visible shredded zucchini and herbs, served on a white plate alongside a bowl of creamy dipping sauce and garnished with fresh dill.

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Illustrated recipe tips for zucchini fritters, featuring guidance for shredding and draining fresh zucchini, removing excess moisture, choosing fresh herbs, ingredient substitutions, and tips for making crisp, flavorful fritters.

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Zucchini Fritters

These crispy zucchini fritters are made with fresh shredded zucchini, herbs, and a light batter, then pan-fried until golden brown. Served with a creamy herb dipping sauce, they're a delicious appetizer, side dish, or light meal and a great way to enjoy an abundance of summer zucchini.

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Ingredients

  • 4 medium zucchini, shredded
  • ½ cup red onion, minced
  • 2 teaspoons salt
  • 2 eggs
  • 2 cloves garlic, minced
  • ½ cup all-purpose flour
  • 1 tablespoon fresh parsley, minced
  • 1 tablespoon fresh dill, minced
  • 1 teaspoon baking powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 4 tablespoon oil, for frying, use more if needed

Directions

  1. Combine shredded zucchini, onion, and salt in a colander. Let sit for 15–30 minutes.
  2. Squeeze out as much liquid as possible using your hands or a clean kitchen towel.
  3. Place the zucchini mixture in a bowl. Add the remaining ingredients (except oil) and stir until combined.
  4. Heat oil in a large skillet over medium-high heat.
  5. Scoop about 2–3 tablespoons of batter into the skillet and gently flatten. Cook 3–4 fritters at a time.
  6. Cook for 4–5 minutes per side, until golden brown.
  7. Transfer to a paper towel-lined plate or wire rack to drain.
  8. Repeat with remaining batter and serve warm.

*The key to crispy fritters is to remove as much liquid from the zucchini as possible before combining it with the other ingredients.