Crispy Zucchini Fritters

By Dani Potts | October 6, 2025

Total time: 30 mins, Servings: 12-14 fritters

INGREDIENTS 

  • 1 pound zucchini, about 3 medium or 2 large 
  • 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

INSTRUCTIONS

  1. Grate the zucchini on the large holes of a box grater. Place on a kitchen towel and squeeze out excess moisture.
  2. In a large bowl, whisk the eggs. Add the grated zucchini, scallions, garlic, dill, lemon zest, salt, and several grinds of pepper. Add 1½ cups of the panko, sprinkle in the flour, and fold to combine. Place the remaining ¾ cup panko in a shallow dish and set aside.
  3. Preheat a cast-iron skillet to medium heat. Use a ¼-cup measuring cup to form the zucchini mixture into 14 to 16 thin patties. Place each into the reserved panko and coat well. The mixture might seem loose at this point, but the patties will firm up as they cook. Coat the skillet generously with oil. Cook the patties for 2 to 3 minutes on the first side, flip, and cook for 2 to 3 more minutes, or until well browned, working in batches as necessary. Transfer to a paper towel-lined plate or baking sheet to drain. Season to taste and serve with the sauce.

Credit:https://www.loveandlemons.com/zucchini-fritters/comment-page-2/#comments

BENEFITS

Zucchini is a low-calorie, nutrient-rich summer squash packed with vitamins and minerals. It’s an excellent source of vitamin C, which supports immune health, and provides potassium to help maintain healthy blood pressure. Its high water content and fiber make it great for digestion and hydration, while antioxidants like carotenoids may support eye health. Versatile and mild in flavor, zucchini can be enjoyed raw, roasted, sautéed, or spiralized as a healthy, nutrient-dense addition to meals.