Crispy & Delicious Greek Zucchini Fritters
I meal prepped Greek bowls with rice and chicken for this week and zucchini fritters are the perfect finishing touch!
I found the original recipe on Love and Lemons, written by Jeanine Donofrio and Phoebe Moore. I made a few modifications that word for me, but if you want to see their original recipe they have other tips and tricks!
Ingredients —— 10 fritters
2 zucchini (about 12 oz) shredded
2 eggs
2 green onions (about 2.5 oz), sliced
2 garlic cloves, crushed
1 tsp dried dill
1/2 tbsp lemon zest
1/2 tsp salt
1 cup panko (95g)
1 1/2 tablespoons flour
1 tbsp olive oil
Grate the zucchini to shred and use a towel to squeeze out the moisture. Slice the green onion.
In a large mixing bowl, whisk the eggs.
Add the zucchini, green onion, garlic, dill, lemon zest, salt, 3/4 of the panko, and flour. Mix together. The zucchini mixture will still be quite loose.
Put the rest of the panko on a small plate to roll the fritters.
Pro Tip: I’ve found the best way to make the fritters is to form the mixture into balls and gently roll them in the extra panko. You’ll flatten them right before they cook. If you try to form them into flat patties early on they fall apart.
Heat a pan or cast iron skillet with the oil. When the skillet is hot you’re ready to cook.
One at a time, flatten the zucchini balls in your hand and place them into the skillet. You’ll likely have to work in batches.
Brown the fritters on one side, about two minutes, and then flip them over. They should hold together now and be easy to flip.
When they are all cooked they’re ready to enjoy!
Pro Tip: If you’re making them for meal prep and want to store them for later, the air fryer is the best way to heat them back up so they’ll be crispy again.
——
74 calories each
3g protein, 2.5g fat, 10g carbs
#zucchinifritters #zucchinirecipes #greekfood #healthyfood #healthyeating @Lemon8 Food
One of the things I love about Greek zucchini fritters is how versatile and easy they are to prepare—plus, they pair wonderfully with a variety of main dishes beyond Greek chicken bowls. When making these fritters, I always make sure to squeeze out all excess moisture from the shredded zucchini using a clean kitchen towel; this step is crucial because it ensures the fritters hold together well and get that perfect golden crisp on the outside. I also find using panko bread crumbs instead of regular breadcrumbs makes a huge difference in texture, giving the fritters a lighter and crunchier coating. Rolling the fritter balls in extra panko before flattening helps prevent them from falling apart during cooking, which was a pro tip shared here and truly changed how mine turn out. Cooking in a well-heated cast iron skillet with olive oil allows for evenly browned fritters. I usually cook them in small batches so the skillet stays hot, which helps maintain that crunchy crust. After cooking, if you’re making these ahead of time for meal prep, reheating them in the air fryer is the best way to retain their crispiness—microwaves tend to make them soggy. For added flavor, I sometimes mix in fresh herbs like parsley or mint along with the dried dill to give the fritters a fresh, vibrant taste. The lemon zest also brightens the flavor profile, making these fritters really pop. Nutritionally, these zucchini fritters are a great low-calorie snack or side, packing protein and just enough fat from the olive oil to keep you satisfied. They’re a wonderful way to enjoy a healthy snack that doesn’t compromise on taste, and they fit perfectly into a balanced diet. If you want to experiment, try serving these fritters with a dollop of Greek yogurt mixed with garlic and lemon juice as a dip—this adds a refreshing and creamy element that complements the fritters wonderfully. Overall, the combination of textures and flavors makes Greek zucchini fritters a simple yet impressive dish to include in your regular cooking rotation.
