Crispy Zucchini Fritters with Fresh Herbs

Golden, crisp, and packed with fresh summer flavor, these zucchini fritters are the ultimate way to celebrate the bounty of the garden. Light yet satisfying, they come together quickly and are brightened with fresh herbs like parsley, dill, and chives. Perfect as an appetizer, snack, or even a vegetarian main dish, these fritters are sure to be a crowd-pleaser—especially when served with a dollop of sour cream or a tangy yogurt dip.

Ingredients:

• 2 medium zucchini, grated

• 1 tsp salt

• 2 eggs

• 1/4 cup chopped fresh parsley

• 2 tbsp chopped fresh dill

• 1 tbsp chopped fresh chives (or green onions)

• 1/2 cup all-purpose flour

• 1/4 cup grated Parmesan cheese (optional but tasty)

• 2 garlic cloves, minced

• 1/2 tsp black pepper

• 1/4 tsp baking powder

• Oil for frying (vegetable or olive oil)

• Instructions:

  1. Prep the zucchini:
     Place the grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes to draw out moisture. Then use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible.

  2. Make the batter:
     In a large bowl, whisk the eggs. Add in the squeezed zucchini, herbs, garlic, Parmesan, flour, baking powder, and pepper. Mix until well combined. The batter should be thick but spoonable.

  3. Cook the fritters:
     Heat a thin layer of oil in a skillet over medium heat. Drop spoonfuls of batter into the hot oil, flattening them slightly with the back of a spatula. Cook 2–3 minutes per side, or until golden and crispy.

  4. Drain & serve:
     Transfer fritters to a paper towel-lined plate to drain. Serve warm with sour cream, Greek yogurt, or a lemony herb dip.

     Tip: Want extra crispiness? Use panko breadcrumbs instead of flour for added crunch!

     Let me know if you’d like a dip recipe to go with them!