Crispy Zucchini Fritters
Crisp on the edges, tender in the middle, these herby zucchini fritters need no salt to shine.
Sodium note
Fresh dill, garlic, and lemon zest bring bright flavor without reaching for the salt.
Ingredients
- 2 medium zucchini, grated (about 3 cups)
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 2 tablespoons fresh dill, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- Zest of 1 lemon
- 3 tablespoons olive oil, for frying
Method
- 1
Place grated zucchini in a clean towel and squeeze firmly to remove as much liquid as possible.
- 2
In a bowl, combine zucchini, flour, egg, dill, garlic, black pepper, and lemon zest until a thick batter forms.
- 3
Heat olive oil in a large skillet over medium heat.
- 4
Scoop 2-tablespoon portions of batter into the skillet, flattening slightly, and cook 3-4 minutes per side until golden.
- 5
Transfer to a paper-towel-lined plate to drain briefly, then serve warm with lemon wedges.
Nutrition (estimated, per serving)
- Calories
- 140
- Protein
- 4g
- Carbs
- 9g
- Fat
- 10g
- Sodium
- 35mg
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.
Substitutions
- Swap dill for fresh basil or mint for a different herbal note.
- Use gluten-free flour blend in place of all-purpose for a gluten-free fritter.
- Grated carrot can replace up to half the zucchini for added color and sweetness.
Tips
- Squeezing the zucchini dry is essential — skipping it leads to soggy, oily fritters.
- Keep cooked fritters warm in a 200°F oven while frying the rest in batches.
- A dollop of plain yogurt with lemon makes a great salt-free dipping sauce.
New to cooking without salt? Start with our beginner guide and 25 ways to add flavor without salt.
