Description

Crispy zucchini fritters with a tender, flavorful interior, infused with fresh dill, lemon zest, and scallions. Perfect as a summer appetizer, side dish, or snack, and served best with a creamy dipping sauce.

Ingredients

1 lb zucchini (about 3 medium)

2 large eggs

1½ cups chopped scallions (about 1 bunch)

3 garlic cloves, grated

2 Tbsp chopped fresh dill

1 Tbsp lemon zest

1 tsp sea salt

Freshly ground black pepper, to taste

2¼ cups panko breadcrumbs, divided

3 Tbsp all-purpose flour

Avocado oil, for frying

Tartar sauce or creamy dill sauce, for serving

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Instructions

Grate zucchini using the large holes of a box grater. Place in a clean kitchen towel and squeeze out as much liquid as possible.
In a large bowl, whisk eggs. Add zucchini, scallions, garlic, dill, lemon zest, salt, and pepper; stir to combine.
Add 1½ cups panko and the flour; fold until combined.
Place remaining ¾ cup panko in a shallow dish for coating.
Preheat a cast-iron skillet over medium heat.
Use a ¼-cup measuring cup to scoop zucchini mixture into 14–16 thin patties. Coat each in reserved panko.
Add oil to skillet and fry patties for 2–3 minutes per side until golden. Cook in batches if necessary.
Transfer to a paper towel–lined plate to drain excess oil.
Serve hot with tartar sauce or creamy dill sauce.

Notes

Swap dill for parsley or basil for a different herb flavor.
Use gluten-free breadcrumbs and almond flour for a gluten-free version.
Add fresh corn kernels for extra sweetness and texture.
Mix Parmesan cheese into the batter for a cheesy twist.
Bake instead of fry for a lighter version (will be less crispy).

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 4 g
Sodium: 480 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 55 mg