The secret to making these tasty zucchini fritters crispy and not soggy is to squeeze out all of the extra moisture from the zucchini and onion in a dishtowel. Once the zucchini and onions are nice and dry, they can be mixed with the remaining ingredients.

Try these with a little tzatziki sauce dolloped on topTwo other ways to enjoy these fritters:

  • Topped with grilled tomatoes, poached eggs, and basil cream sauce.
  • Substitute 1 tsp. cinnamon for the dill, and top with toasted walnuts and maple syrup.

Zucchini Fritters

Servings 12 patties


  • 3 medium zucchini
  • 1 medium yellow onion
  • 1 leek, white and light green only, finely chopped
  • 2 1/2 Tbsp. finely chopped fresh dill
  • 1/2 tsp. salt
  • 1/3 cup bread crumbs
  • 1 large egg, beaten
  • canola oil
  • salt and pepper


  • Grate the zucchini and onion.
  • Wrap the grated vegetables in a clean dish cloth and twist over the kitchen sink to remove all of the excess moisture.
  • Place the zucchini and onion in a large bowl.
  • Add the leek, dill, 1/2 tsp salt, bread crumbs and egg.
  • Use your hands or a spoon to combine the ingredients.
  • Heat 1/2″ oil in a large, non0stick skillet over medium heat.
  • Form the zucchini mixture into 2″ patties.
  • Fry in the hot oil until both sides are dark golden brown.
  • Drain on paper towels, sprinkle generously with kosher salt, and serve.
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