Description
These crispy and flavorful Zucchini Fritters are a perfect appetizer or side dish, combining fresh zucchini, scallions, garlic, and dill, pan-fried to golden perfection and served with a tangy tartar or creamy dill sauce.
Ingredients
Main Ingredients
- 1 pound zucchini (about 3 medium)
- 2 large eggs
- 1½ cups chopped scallions (about 1 bunch)
- 3 garlic cloves (grated)
- 2 tablespoons chopped fresh dill
- 1 tablespoon lemon zest
- 1 teaspoon sea salt
- 2¼ cups panko breadcrumbs (divided)
- 3 tablespoons all-purpose flour
- Avocado oil (for the pan)
- Freshly ground black pepper
- Tartar Sauce or Creamy Dill Sauce (for serving)
Instructions
- Grate the zucchini: Using the large holes of a box grater, grate the zucchini and then transfer it onto a kitchen towel. Squeeze out as much excess moisture as possible to ensure the fritters hold together well.
- Mix the batter: In a large bowl, whisk the eggs until smooth. Add the grated zucchini, chopped scallions, grated garlic, fresh dill, lemon zest, sea salt, and freshly ground black pepper. Then add 1½ cups of panko breadcrumbs and the all-purpose flour. Fold gently to combine all ingredients evenly.
- Prepare the coating: Place the remaining ¾ cup of panko breadcrumbs in a shallow dish. This will be used to coat the formed fritters before cooking.
- Form the fritters: Preheat a cast-iron skillet over medium heat. Use a ¼-cup measuring cup to scoop and form 14 to 16 thin patties from the zucchini mixture. Coat each patty thoroughly in the reserved panko breadcrumbs.
- Cook the fritters: Generously coat the skillet with avocado oil. Place the patties in the skillet and cook for 2 to 3 minutes on the first side until golden brown. Flip and cook for another 2 to 3 minutes until both sides are crispy and fritters are cooked through. Work in batches if necessary, avoiding overcrowding the pan.
- Drain and serve: Transfer the cooked fritters to a paper towel-lined plate or baking sheet to drain excess oil. Season with additional salt and pepper if desired, and serve warm with tartar sauce or creamy dill sauce for dipping.
Notes
- Be sure to squeeze out all the moisture from the zucchini to prevent soggy fritters.
- If the batter seems too loose, add a little more panko breadcrumbs to help it bind.
- Using a cast-iron skillet ensures even browning and crispiness of the fritters.
- These fritters can be made ahead of time and reheated in a skillet or oven for best texture.
- Gluten-free breadcrumbs can be used to adapt this recipe for gluten intolerance.
