Zucchini Fritters
Light, crisp zucchini fritters with scallions, garlic, dill, lemon zest, and a crunchy panko coating.
These quick pan-fried fritters turn a full pound of zucchini into 14-16 golden patties in 30 minutes.
Instructions
- 1
Grate the zucchini on the large holes of a box grater. Wrap it in a clean kitchen towel and squeeze out as much moisture as possible.
- 2
Whisk the eggs in a large bowl. Add the zucchini, scallions, garlic, dill, lemon zest, salt, and several grinds of black pepper. Fold in 1 1/2 cups panko and the flour. Put the remaining 3/4 cup panko in a shallow dish.
- 3
Heat a cast-iron skillet over medium heat. Shape the mixture with a 1/4-cup measure into 14-16 thin patties and coat each in the reserved panko. Add a generous layer of avocado oil and cook in batches for 2-3 minutes per side, until well browned. Drain on paper towels, season to taste, and serve with sauce.
15 min
Ago's Notes
- Squeeze as much liquid as possible from the grated zucchini so the fritters become crisp, not soggy.
- Keep the patties small and thin; the loose mixture firms as it cooks. Leftovers keep refrigerated for up to 2 days and re-crisp well in a skillet, toaster oven, or air fryer.
Serve the fritters hot, while the panko crust is at its crispest.
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