Zucchini Fritters
Late summer’s abundance of zucchini means you might need some fresh ideas on what to do with all of it! Zucchini Fritters are the ultimate crispy, crunchy, dip-able appetizer or side – we recommend dipping them in a little ranch or sour cream! Member’sMark™ Coarse Black Pepper adds an additional layer of texture to these fritters – and don’t forget a dash of Member’s Mark™ Sea Salt when they’re finished cooking!
Tips for Cooking Zucchini Fritters
- Salt and drain the zucchini well. Grate it, toss with salt, let it sit 10–15 minutes, then squeeze out as much liquid as possible. A clean kitchen towel works great.
- Don’t skip the squeezing. This is the biggest factor in getting crisp fritters.
- Use enough binder. Egg plus flour, breadcrumbs, or a little cornmeal helps hold them together. If the mixture looks wet, add a tablespoon more at a time.
- Season assertively. Zucchini is mild, so garlic, black pepper, dill, parsley, scallions, Parmesan, or feta can add lots of flavor.
- Make them fairly thin. About ½ inch thick gives you a crisp exterior while allowing the center to cook through.
- Get the pan hot first. Use medium to medium-high heat with a thin layer of oil. You want an immediate gentle sizzle when the batter hits the pan.
- Don’t crowd the pan. Too many fritters at once lowers the temperature and makes them greasy.
- Leave them alone initially. Let the first side develop a deep golden crust before flipping—usually around 2–4 minutes.
- Drain on a wire rack if possible. A paper towel can trap steam underneath and soften the crispy bottom.
- Serve immediately. They’re at their best hot and crunchy.
What Main Course to Serve with Zucchini Fritters
- Lemon-herb grilled chicken — probably my top pick. The bright lemon complements the zucchini really well.
- Greek-style salmon — baked salmon with lemon, garlic, and dill makes an easy, lighter dinner.
- Garlic-butter shrimp — quick to make and especially good with a yogurt or tzatziki sauce.
- Chicken souvlaki — serve with tzatziki, cucumber-tomato salad, and the fritters for a Mediterranean meal.
- Roasted or grilled pork tenderloin — a heartier option that works nicely with the crispy fritters.
- Poached or fried eggs — if you want a vegetarian dinner, put a couple of eggs on top of the fritters with a salad.
- Grilled halloumi + chickpea salad — a substantial vegetarian option.
Try this Quick Dip with Zucchini Fritters!
Ingredients
- ½ cup plain Greek yogurt
- 1 small garlic clove, finely grated or minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint or parsley, chopped
- ¼ teaspoon salt
- Black pepper, to taste
- 1–2 teaspoons water, as needed
Directions
- Stir everything together in a small bowl.
- Taste and adjust: add more lemon for brightness, salt for flavor, or water to thin it.
- Let it sit for 10–15 minutes so the garlic and herbs infuse the yogurt.
- Spoon generously over warm zucchini fritters or serve alongside for dipping.
Optional: Add ½ teaspoon honey if you want a slightly sweeter, more rounded sauce, or a pinch of red pepper flakes for heat
Zucchini Fritters
Late summer's abundance of zucchini means you might need some fresh ideas on what to do with all of it! Zucchini Fritters are the ultimate crispy, crunchy, dip-able appetizer or side - we recommend dipping them in a little ranch or sour cream!
Ingredients
- 1 lb Zucchini
- 2½ cups Panko breadcrumbs divded
- ⅔ cup Grated parmesan cheese
- 1½ tsp Member's Mark™ Garlic Powder
- 2 Eggs
- 3 tbsp All-purpose flour
- 1 tsp Member's Mark™ Sea Salt
- ½ tsp Member's Mark™ Coarse Black Pepper
- Avocado oil for frying
Instructions
- Grate zucchini into a large bowl. Salt the shredded zucchini with a good amount of salt. Set aside for 10 minutes.
- Squeeze out excess water from shredded zucchini and place it back into the large bowl.
- Reserve ½ cup of panko breadcrumbs in a separate small bowl.
- Combine the remaining ingredients and seasonings together in the large bowl with the zucchini.
- Measure out ¼ cup of the zucchini mixture onto a baking sheet, and use the measuring cup to gently flatten each patty out.
- Heat a skillet to medium-high and add a thin layer of avocado oil.
- Once the oil is hot, take 2-3 patties at a time and gently coat both sides with the reserved panko breadcrumbs. Place the patties into the skillet. Cook for 2-3 minutes on both sides, making sure they're browned and crispy on the exterior. Continue with the remaining patties.
- Serve with ranch or sour cream and enjoy!
