Zucchini Fritters
User Reviews
4.8
Zucchini Fritters
Description
This zucchini fritters recipe starts with fresh zucchini grated and thoroughly drained to reduce moisture, which helps the fritters hold together. The grated zucchini is combined with eggs for binding, scallions for mild onion flavor, fresh dill for herbaceous notes, garlic, and lemon zest to brighten the mixture. Sea salt and freshly ground black pepper balance the taste.
To maintain texture, panko breadcrumbs and flour are folded in, providing structure and crispiness. The patties are formed using a measuring cup to keep portions even, then coated with additional panko to create a crunchy crust when fried in avocado oil. Cooking over medium heat yields a crisp outside while keeping the inside tender.
The fritters pair well with a tartar sauce or creamy dill sauce, complementing their savory herb notes. They can be served as a light main dish, side dish, or appetizer.
Ingredients
- 1 pound zucchini about 3 medium
- 2 egg large
- 1½ cups scallions about 1 bunch, chopped
- 3 garlic grated, cloves
- 2 tablespoons dill chopped, fresh
- 1 tablespoon lemon zest
- 1 teaspoon salt sea salt
- 2¼ cups panko breadcrumbs divided
- 3 tablespoons all-purpose flour
- avocado oil for the pan
- black pepper freshly ground
- tartar sauce for serving, or creamy dill sauce
Instructions
- Grate the zucchini on the large holes of a box grater. Place on a kitchen towel and squeeze out excess moisture.
- In a large bowl, whisk the eggs. Add the grated zucchini, scallions, garlic, dill, lemon zest, salt, and several grinds of pepper. Add 1½ cups of the panko, sprinkle in the flour, and fold to combine. Place the remaining ¾ cup panko in a shallow dish and set aside.
- Preheat a cast-iron skillet to medium heat. Use a ¼-cup measuring cup to form the zucchini mixture into 14 to 16 thin patties. Place each into the reserved panko and coat well. The mixture might seem loose at this point, but the patties will firm up as they cook. Coat the skillet generously with oil. Cook the patties for 2 to 3 minutes on the first side, flip, and cook for 2 to 3 more minutes, or until well browned, working in batches as necessary. Transfer to a paper towel-lined plate or baking sheet to drain. Season to taste and serve with the sauce.
User Reviews
Overall Rating
4.8
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