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These crispy, golden zucchini patties transform garden-fresh veggies into a mouth-watering summer treat that works as an app or side. The mix of herbs, bright lemon, and punchy garlic brings out amazing flavors that really show off what summer growing does best.
I whipped these up for the first time when my next-door neighbor brought over way too many zucchinis from their backyard. What started as a clever way to handle extra veggies has turned into my family's top summer food request, especially when there's a cool dip on the side.
Ingredients
- 1 pound zucchini: roughly 3 medium ones. Go for firm ones with shiny skin for the best taste
- 2 large eggs: They hold everything together and make the texture fluffy
- 1½ cups chopped scallions: about a bunch. They add mild oniony flavor that works great with zucchini
- 3 garlic cloves, grated: Fresh garlic gives important flavor depth
- 2 tablespoons chopped fresh dill: Fresh herbs really matter here. Grab some from your garden if you can
- 1 tablespoon lemon zest: Its tanginess cuts through the rich flavors
- 1 teaspoon sea salt: Brings out all the tastes. Try flaky sea salt if you've got some
- 2¼ cups panko breadcrumbs, divided: These make that amazing crunchy outside
- 3 tablespoons all purpose flour: Works to thicken and hold the mix together
- Avocado oil for the pan: Handles high heat great for getting that perfect golden crust
- Freshly ground black pepper: Always grind it fresh for better flavor
- Tartar Sauce or Creamy Dill Sauce for serving: Cold dips balance hot fritters perfectly
How To Make Them
- Get Your Zucchini Ready:
- Shred the zucchini using the big holes on your box grater. Getting the water out is super important here. Put your shredded zucchini in a clean kitchen towel and squeeze hard until it's dry. This keeps your fritters from getting soggy and helps them get crispy.
- Mix Everything Up:
- In a big bowl, beat the eggs well. Throw in your squeezed-dry zucchini, scallions, garlic, dill, lemon zest, salt, and a good amount of pepper. You'll smell all those good flavors right away. Add 1½ cups panko and sprinkle flour on top. Mix it gently until combined, but don't overmix or they'll turn out tough.
- Set Up For Cooking:
- Put the leftover ¾ cup panko in a shallow dish to make an extra crunchy coating. Use a ¼ cup scoop to grab the zucchini mix and shape into flat patties. Press each one into the panko to coat both sides completely. The mix might seem a bit loose now but will firm up when cooked.
- Cook Them Till Golden:
- Heat up a cast iron pan over medium until it's hot but not smoking. Pour in enough avocado oil to make a layer about ⅛ inch deep. When the oil's shimmering, carefully put in your coated patties, making sure not to crowd them. Cook for 2 to 3 minutes until the bottom gets nice and brown, then flip carefully and cook another 2 to 3 minutes. Your perfect fritter should be crispy outside and soft inside. Move them to a paper towel lined plate to drain off extra oil and stay crispy.
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Fresh dill really is the magic touch that makes these fritters stand out. My grandma always planted dill next to her zucchini, saying they belonged together in the garden and on the plate. The smell when I cook these takes me right back to summer nights sitting on her porch.
Prep Them Early
You can make these fritters a few hours before serving and leave them at room temp. If you need more time, keep them in the fridge for up to 3 days in a sealed container. To get them crispy again, warm them in a 350°F oven for 7 to 10 minutes instead of using the microwave which makes them soggy. You can also freeze cooled fritters in one layer, then pack them in a freezer bag for up to 2 months. Heat them straight from frozen in a 375°F oven until hot and crispy again.
Dietary Swaps
These fritters can easily fit different diets. For folks who don't eat gluten, swap the panko for gluten free breadcrumbs and use gluten free 1 to 1 baking mix instead of regular flour. If you don't eat eggs, mix 1 tablespoon ground flaxseed with 3 tablespoons water for each egg. Let it sit 5 minutes before adding it in. The fritters won't hold together quite as well but will still taste great. For keto or low carb eaters, use almond flour instead of breadcrumbs and add one more egg to help things stick together.
Ways To Serve Them
While these work great as apps with dip, they can also be the main part of a full meal. For breakfast, add a runny egg on top with a spoonful of Greek yogurt. At lunch, serve with a lemony arugula salad. For dinner, pair with some grilled chicken or fish and roasted cherry tomatoes on the side. They also make tasty mini sandwiches topped with feta cheese and cucumber slices tucked into small pitas. My family really loves them as part of a Mediterranean snack board with hummus, olives, and stuffed grape leaves.
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Frequently Asked Questions
- → How do I make sure my zucchini patties turn out crunchy?
Make sure you drain all the water from your grated zucchini first. This stops them from getting soggy and helps them turn golden and crunchy.
- → What dips go well with zucchini patties?
Tzatziki, tartar sauce, or homemade dill dip are all great choices that add a cool, tangy flavor next to the patties.
- → Can I prepare these patties before I need them?
Sure thing! Cook them all and keep them in the fridge for up to 2 days in a sealed container. Just warm them in a pan to get them crunchy again before you eat them.
- → Can I cook these in the oven instead of a pan?
You bet! Heat your oven to 425°F (220°C), put the patties on a tray with parchment paper, and bake them for 20-25 minutes, turning them over halfway.
- → What can I use instead of breadcrumbs if I can't eat gluten?
You can swap in gluten-free breadcrumbs, smashed rice crackers, or ground almonds for a tasty alternative to panko.