Zucchini Fritters
Crispy pan-fried zucchini patties with dill, scallions, and lemon zest — the good answer to a summer of too much zucchini.
Overview
Ingredients
Equipment
- Box grater
- Kitchen towel
- Large skillet
- Mixing bowls
Method
Squeeze the zucchini
Grate the zucchini and wrap it in a clean kitchen towel. Squeeze out as much liquid as possible.
Mix the base
Whisk the eggs, then mix in zucchini, scallions, garlic, dill, lemon zest, salt, and pepper.
Add the dry ingredients
Fold in 1 1/2 cups panko and the flour.
Shape and coat
Shape into thin patties and coat each one in the remaining panko.
Pan-fry
Pan-fry in avocado oil for 2–3 minutes per side until crisp and deeply golden.
Serve
Drain briefly and serve warm with your favorite creamy sauce.
Tips
Nutrition
Storage
Frequently asked
Can I make them gluten-free?+
Yes — use gluten-free panko and a 1-to-1 gluten-free flour blend.
No fresh dill?+
Fresh parsley or chives take over the role happily; dried dill is a last resort at half the amount.
Can I bake them instead of frying?+
You can, at 425°F with oil-brushed patties — but they'll be good rather than great. The skillet is worth it.
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