Zucchini Fritters Recipe
Shredded Zucchini, Onion and Mustard Dill Aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Zucchini Fritters
Mustard-Dill Aioli
Method
Zucchini Fritters
Prepare zucchini
Trim the ends of the zucchinis and grate them on the large holes of a box grater. Place grated zucchini in a large bowl.
Remove excess moisture
Sprinkle 1/2 teaspoon of salt over the grated zucchini, toss, and let sit for 10 minutes to draw out moisture. After 10 minutes, transfer the zucchini to a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove as much liquid as possible (you should extract several tablespoons). Discard liquid.
Mix batter
Return the drained zucchini to the bowl. Add the grated onion, beaten eggs, flour, grated Parmesan, chopped dill, minced garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix until combined; the mixture should hold together when pressed. If too wet, add an additional 1 tablespoon flour.
Heat oil
Place a large nonstick or cast-iron skillet over medium heat and add 2 tablespoons of neutral oil. Heat until shimmering but not smoking.
Fry fritters
For each fritter, spoon about 2 tablespoons of the zucchini mixture into the skillet and flatten lightly with the back of the spoon to form a 2.5–3 inch patty. Space fritters 1 inch apart. Cook 3–4 minutes on the first side until golden brown and a crisp crust forms, then flip and cook 2–3 minutes more until cooked through and golden. Reduce heat slightly if outsides brown too quickly.
Continue in batches
Add more oil as needed (about 1–2 tablespoons between batches) and repeat with remaining batter. Transfer cooked fritters to a wire rack set over a baking sheet or paper towels to drain and keep warm in a 200°F (95°C) oven if making ahead.
Season and serve
Taste one fritter and sprinkle a little extra salt if needed. Serve warm alongside the mustard-dill aioli.
Mustard-Dill Aioli
In a small bowl, whisk together the mayonnaise, Dijon mustard, chopped dill, lemon juice, grated garlic, honey (if using), 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth and well combined.