These are the CRISPIEST zucchini fritters thanks to panko and Parmesan and the most FLAVOFUL thanks to lemon zest, dill, and feta! I tested and perfected every step to guarantee perfectly seasoned, golden crusted fritters—no soggy centers or bland bites here. The post includes step-by-step photos, expert tips, and smart techniques that ensure success, even if it’s your first time making fritters!

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a stack of zucchini fritters showing how thick, fluffy, and crispy they are

What are Zucchini Fritters?

Zucchini fritters are crispy, golden patties made by mixing shredded zucchini with ingredients like eggs, flour, onion, spices, and sometimes cheese, then pan-frying them to perfection! They’re the perfect way to turn humble zucchini into something totally crave-worthy—crispy on the outside, tender on the inside, and packed with flavor. Whether you serve them as a snack, side dish, or light meal, zucchini fritters are a fun, tasty way to use up garden zucchini and make veggies feel like a treat!

Why you’ll love This zucchini fritters recipe

I tested, tweaked, and perfected this zucchini fritters recipe to create the ultimate crispy, flavorful fritter—and it’s all those small, smart details that make this version truly stand out. It avoids the common pitfalls like soggy centers, bland flavor, or fritters that fall apart, thanks to simple techniques that really work. Here’s why you’ll love it:

EXTRA crispy like never before: A panko coating makes them extra crispy!
Mess-free coating: Unlike other recipes, this recipe employs a game-changing, hassle-free technique that pats the panko directly onto the batter in seconds.
Crispy meets cheesy: Parmesan cheese isn’t just for flavor—it helps create a deeply golden, ultra-crunchy crust-just like in my Parmesan Potatoes!
Double the cheese = double the flavor: A combo of salty Parmesan and tangy feta gives each bite richness, depth, and a little creamy surprise.
Hand-picked seasoning blend: Carefully chosen spices make them pop with savory, herby, slightly garlicky flavor in every bite.
Cooked through, not soggy! This recipe includes smart tips to ensure your fritters are crispy outside and fully cooked inside—no raw middles here!
Customizable & veggie-packed: Easy to tweak with other add-ins like corn, fresh herbs, or even a touch of chili for heat—plus, it’s a delicious way to eat more veggies! Lots of variations included!

top view of serving zucchini fritters recipe on a platter with garlic sauce

Ingredients for Zucchini Fritters

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Zucchini: About two large or five medium. Choose zucchini that are firm, smooth, and glossy, with no soft spots. Smaller to medium-sized ones tend to be more tender and less watery, making them perfect for fritters.
Salt: Use good old table salt to draw moisture from the zucchini.
Eggs: Help bind everything together so the fritters hold their shape.
All-purpose flour: Binds everything and gives the fritters structure.
Green Onions: You’ll need ½ cup, which is approximately one whole bunch, so use a bunch and call it good.
Garlic: Fresh garlic gives bold, aromatic flavor in every bite. This is my favorite garlic press that minces garlic in seconds!
Fresh Herbs: Dill and basil add bright, herby freshness—dill brings a delicate tang while basil offers a sweet, peppery depth that perfectly complements the zucchini.
Lemon Zest: A fresh pop of citrus that lifts all the flavors and balances the richness.
Cheese: Parmesan brings salty, nutty richness and helps create a golden, crispy crust, while feta adds creamy, tangy bursts in every bite.
Spices: Paprika, pepper, and a pinch of cayenne adds just the right kick without overpowering the herbs.
Baking powder: Creates a light, fluffy texture inside the crispy edges.
Panko breadcrumbs: The secret to extra-crispy fritters! There are several gluten-free options as well if needed. I have used this one with success.

top view of zucchini fritter ingredients: zucchini, flour, baking powder, eggs, salt, Parmesan, dill weed, lemon zest, green onions, basil, spices, panko

How to Make Zucchini Fritters

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Prepare the Zucchini. Grate them on the large holes of a box grater (or use the grater attachment of a food processor). Transfer the shredded zucchini to a large bowl, mix in the salt, and let it sit for 20 minutes.

showing how to make zucchini fritters by shredding zucchini on box grater, then seasoning with salt and resting in a bowl

Step 2: Drain Zucchini. After 20 minutes, squeeze out the liquid by wrapping the zucchini in a clean kitchen towel, cheesecloth, or paper towels and twisting firmly.

showing how to make zucchini fritters by squeezing the zucchini dry in a cheesecloth

Step 3: Combine. Add the eggs to the side of the shredded zucchini and whisk the eggs together. Add all the ingredients through cayenne, and mix well. Sprinkle the flour and baking powder over the top and combine.

a collage showing how to make zucchini fritters by adding the shredded zucchini, eggs, green onions, spices, lemon zest, garlic, Parmesan to a bowl, mixing to combine, then adding the flour and baking powder and mixing to combine

Step 4: Add Batter to Pan with Panko. Heat two tablespoons of olive oil in a large, non-stick or seasoned cast-iron skillet over medium heat.
Scoop ¼ cup of batter (I use this ice cream scoop), and sprinkle some panko over the top, then pat it in.
Drop the scoop, panko side down, into the sizzling oil. Repeat with 2-3 more rounds. Then, sprinkle the tops of the rounds with more panko.
Lightly flatten them with a spatula (make sure to flatten enough so they cook through).

a collage showing how to make zucchini fritters by scooping the batter with an ice cream scoop and adding panko, then dropping into a skillet, then patting the panko over the top

Step 5: Cook. Cook for 3 minutes per side or until golden brown and cooked through.

showing how to make zucchini fritters by cooking until golden brown and crispy on the outside

TIPS for crispy zucchini fritters

Squeeze out the moisture: Squeeze, squeeze, squeeze! The drier the zucchini, the crispier the fritters!
Aim for a thick batter: It should hold its shape when scooped. If it’s too runny, mix in a bit of flour; if it’s too thick, add a splash of water.
Make sure the pan is hot: If you hear a nice sizzle when the fritters hit the pan, it’s ready.
Add oil as needed: A thin layer of oil across the bottom ensures the fritters get that irresistible, crispy, golden edges. You will likely need to add additional oil between batches. Make sure to let it heat up!
Don’t crowd the pan: Leave space between each fritter so they brown evenly and the temperature stays consistent.
Control the heat: If the fritters are browning too fast but still raw inside, lower the heat slightly so they cook through evenly.
Check for golden brown and firm texture: The fritters should be deeply golden on both sides and feel firm when gently pressed—if they’re still soft or squishy in the center, give them a few more minutes to finish cooking through.

showing how to make zucchini fritters recipe by transferring the cooked fritters to a cooling rack

Zucchini Fritter Recipe variations

Cheesy Corn Fritters: Add sweet corn kernels and shredded cheddar or pepper jack for a burst of sweetness and melty goodness.
Extra Veggie Boost: Add finely grated carrots, sweet potato, or spinach for added color and nutrients.
Spicy Kick: Mix in chopped jalapeños or a dash of hot sauce for heat-lovers. You can also add black beans and corn.
Herb Swap: Try fresh parsley, chives, or mint instead of dill and basil for a different herby flavor profile.
Mediterranean Style: Add chopped sun-dried tomatoes, olives, and a sprinkle of oregano for a savory Mediterranean twist.
Southwest-Inspired: Mix in cumin, chili powder, and black beans, and serve with avocado or salsa.
Gluten-Free: Use gluten-free flour and panko or almond flour for a gluten-free option that still gets crispy.

showing how to serve zucchini fritters on a plate garnished with green onions and served with garlic yogurt sauce

What to Serve with Zucchini Fritters

Here are some delicious ideas for what to serve with zucchini fritters, whether you’re making them a light meal, appetizer, or side dish:

Tossed Salad, Garden Salad, or Tomato Cucumber Salad: Light and refreshing to balance the fritters.
Poached or fried eggs: Turn them into a brunch-worthy dish with ease, or try shakshuka for an elevated dish.
Grilled chicken or air fryer salmon: For added protein and heartiness.
Soup: Especially tomato basil soup in the summer.

Best Dipping Sauce for Zucchini Fritters

Garlic sauce: I use my garlic aioli and substitute Greek yogurt or sour cream for the mayo—amazing!
Greek yogurt or sour cream: Cool and creamy, perfect for balancing the crispy fritters.
Tzatziki: Adds a fresh, and tangy, herby punch.
Avocado crema or guacamole: For a creamy, rich contrast.
Horseradish Sauce: A bold, peppery kick that adds sharp flavor and heat.
Remoulade: It boasts a creamy, tangy, peppery, and smoky flavor with a hint of Cajun heat.

How to Store Zucchini Fritters

To store zucchini fritters, let them cool completely, then place them in an airtight container with parchment paper between layers and refrigerate for up to 4 days.

How to Reheat Zucchini Fritters

Here’s how to reheat zucchini fritters so they stay crispy and delicious:

•In a skillet: Heat a small amount of oil over medium heat, then add the fritters and cook for 2–3 minutes per side until warmed through and crisp on the outside.
•In an air fryer: Preheat to 375°F, place fritters in a single layer, and heat for 4–6 minutes or until hot and crispy, flipping halfway through if needed.

a stack of zucchini fritters served with a dollop of yogurt

Looking for more Zucchini Recipes?

Zucchini Casserole
Grilled Zucchini
Zucchini Bread
Zucchini Lasagna
Zucchini Muffins
Zucchini Boats
Pasta Primavera

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Prep Time: 30

Cook Time: 18

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Ingredients

2 lbs zucchini (about 2 large or 5 medium)
1 1/2 teaspoons salt
2 large eggs
1/2 cup/1 bunch chopped green onions
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
1/4 cup feta crumbles (optional)
1/4 tsp EACH paprika, pepper
Pinch cayenne pepper

ADD LAST

3/4 cup all-purpose flour
1 tsp baking powder
1/2 cup panko for sprinkling, divided
Olive oil for sautéing

Serving Sauce Ideas

Garlic Yogurt “Aioli” (My fav for this!)
Sour Cream
Greek Yogurt
Tzatziki
Horseradish Sauce
Remoulade

Instructions

Prepare the Zucchini: Wash the zucchini and trim off the ends. Grate them on the large holes of a box grater (or use the grater attachment of a food processor). Transfer the shredded zucchini to a large bowl, mix in the salt, and let it sit for 20 minutes.
Prep Oven to Keep Fritters Warm (Optional): Preheat the oven to 200°F. Place a baking rack inside a baking pan.
Dry Zucchini: After 20 minutes, squeeze out the liquid by wrapping the zucchini in a clean kitchen towel, cheesecloth, or paper towels and twisting firmly—really press hard to remove as much water as possible. The drier the zucchini, the crispier the fritters! Transfer to a large mixing bowl.
Combine: Add the eggs to the side of the shredded zucchini and whisk the eggs together. Add all the ingredients through cayenne, and mix well. Sprinkle the flour and baking powder evenly over the top and combine. The batter should be thick. If it’s too runny, add a little flour.
Scoop: Heat a large, non-stick or seasoned cast-iron skillet over medium heat. Once hot, add two tablespoons of olive oil. Scoop ¼ cup of batter (I use this ice cream scoop), and sprinkle some panko over the top, then pat it in. Drop the scoop, panko side down, into the sizzling oil. Repeat with 2-3 more rounds.
Flatten & Panko: Then, sprinkle the tops of the rounds with more panko. Gently flatten them with a spatula (make sure to flatten enough so they cook through).
Cook: Cook for 3 minutes per side or until golden brown and cooked through. If they brown too quickly before being cooked inside, reduce the heat. Transfer the fritters to the prepared baking rack and place them in the oven to warm while you cook the remaining fritters. You will likely need to add additional oil between batches. (A thin layer of oil across the bottom ensures the fritters get that irresistible, crispy, golden edges.)
Serve: Season to taste with additional salt and pepper and serve with sauce such as yogurt, sour cream, tzatziki, or garlic yogurt “aioli.”

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2 Comments

Cristy says

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I have been such a fangirl of allllll things Carlsbad Cravings for years! I love the emails I get from you and follow you on social media. You not only are a part of every major holiday, but I also use you during the week for meals. And I even slow down enough sometimes to read your comments prior to making a recipe (ha!) And every single time I am glad I read your thoughtful insight to each recipe!!! Thank you for helping all of us get through life with meals to truly look forward to!
You’re amazing! Hope summer has been good for you! (just took out a strawberry crisp from your recipes!) Making this zucchini fritters this week! xoxo

- Jen says
  
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  Hey Cristy!! So wonderful to hear from you! Thank you for your sweet words they mean a lot! I’m so excited for you to try these fritters! Summer has been so fun with lots of pickleball and beach time and of course yummy food! I’m so thrilled that you enjoy my helpful tips and tricks for my recipes – I try my best to make everything as clear as possible for my readers! Thank you for taking the time to leave your comment! Hope you are well!

Crispy Zucchini Fritters Recipe