Crispy Zucchini Fritters with Garlic Yogurt Sauce Recipe

Ingredients

Zucchini Mixture

• 2 lbs zucchini (about 2 large or 5 medium)
• 1 1/2 teaspoons salt
• 2 large eggs
• 1/2 cup chopped green onions (about 1 bunch)
• 3 garlic cloves, minced
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh basil (optional)
• 1 tablespoon lemon zest
• 1/3 cup freshly grated Parmesan cheese
• 1/4 cup feta crumbles (optional)
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper
• Pinch cayenne pepper

Batter and Coating

• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup panko breadcrumbs, divided
• Olive oil for sautéing (approximately 1/4 cup)

Serving Sauce Ideas

• Garlic Yogurt Aioli
• Sour Cream
• Greek Yogurt
• Tzatziki
• Horseradish Sauce
• Remoulade

Instructions

1. Wash and trim the zucchini ends, then grate them using a box grater or food processor attachment. Transfer the shredded zucchini to a large bowl, sprinkle with salt, and let it sit for 20 minutes to draw out excess moisture.
2. Preheat the oven to 200°F and place a baking rack inside a baking pan to keep cooked fritters warm while finishing the batch.
3. After 20 minutes, wrap the zucchini in a clean kitchen towel, cheesecloth, or paper towels and twist firmly to squeeze out as much liquid as possible. Transfer the dry zucchini to a large mixing bowl.
4. Add eggs to the grated zucchini and whisk them together. Mix in green onions, garlic, dill, basil (if using), lemon zest, Parmesan, feta, paprika, black pepper, and cayenne. Sprinkle flour and baking powder over the mixture and combine thoroughly. The batter should be thick; add a little extra flour if it is too runny.
5. Heat a large non-stick or cast-iron skillet over medium heat and add two tablespoons of olive oil. Scoop 1/4 cup batter for each fritter, sprinkle panko breadcrumbs on top, and pat gently. Place the scoop panko-side down into the hot oil. Repeat with 2-3 fritters at a time.
6. Sprinkle more panko breadcrumbs on the tops of each fritter and gently flatten them with a spatula to ensure even cooking.
7. Fry the fritters for 3 minutes per side or until golden brown and cooked through. Adjust heat lower if they brown too fast. Transfer cooked fritters to the oven rack to keep warm. Add more olive oil between batches as needed.
8. Season fritters with additional salt and pepper to taste. Serve immediately with one of the suggested dipping sauces such as garlic yogurt aioli, tzatziki, or sour cream.

Notes

• Be sure to squeeze out as much moisture from zucchini as possible to achieve crispiness.
• If the batter feels too loose, add extra flour 1 tablespoon at a time to thicken.
• Using a cast-iron skillet or well-seasoned non-stick pan helps prevent sticking and promotes an even golden crust.
• Keep cooked fritters warm in a low oven preheated to 200°F while finishing remaining batches.
• Panko breadcrumbs add extra crunch on top but can be omitted if desired.
• You can substitute fresh herbs based on preference, such as parsley or chives.
• Feta cheese is optional but adds a nice salty flavor dimension.
• Serve with your favorite creamy or tangy sauce to complement the fritters.