Zucchini fritters are the best thing to do with summer squash. Golden, crispy edges. Tender, cheesy centers. Made in one bowl. Ready in 15 minutes. Dip in tzatziki or garlic aioli. You’ll make these all season.
Ingredients
Serves 4 (makes 8-10 fritters).
- 2 medium zucchinis (about 1 lb / 450g)
- 2 large eggs
- ½ cup breadcrumbs or panko
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp fresh dill or parsley, chopped (or 1 tsp dried)
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil (for frying)
For Serving:
- Tzatziki, sour cream, or garlic aioli
Step-by-Step Instructions
Step 1: Grate & Drain Zucchini
- Grate zucchinis using a box grater. Place grated zucchini in a clean kitchen towel. Squeeze out as much liquid as possible (crucial for crispy fritters). You should have about 1½ cups squeezed zucchini.
Step 2: Mix Batter
- In a bowl, combine squeezed zucchini, eggs, breadcrumbs, Parmesan, garlic, dill, salt, and pepper. Mix until well combined.
Step 3: Form & Fry
- Heat oil in a large skillet over medium heat.
- Scoop ¼ cup of mixture per fritter. Press into a patty shape. Place in skillet.
- Cook 2-3 minutes per side until golden brown and crispy.
- Drain on paper towels.
Step 4: Serve
- Serve hot with tzatziki or garlic aioli. Watch them disappear.
Summary
Prep Time: 10 min | Cook Time: 10 min | Total: 20 min
Yield: 8-10 fritters | Difficulty: Easy
Storage Notes
Best fresh. Fridge 3 days. Reheat in oven or air fryer at 375°F for 5-7 minutes (crispy returns). Never microwave — sogginess is the enemy. Uncooked fritter mixture can be refrigerated for 1 day.
