Parsley and Dill Zucchini Fritters
Crispy, herb-flecked zucchini cakes with a light, golden crust and fresh dill flavor. This american-inspired vegetarian (vegetarian) ready in about 35 minutes pairs finely chopped fresh parsley, finely chopped fresh dill, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, grated and excess water squeezed out zucchini
- 3 tbsp, finely chopped fresh parsley
- 2 tbsp, finely chopped fresh dill
- 3 tbsp all-purpose flour
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 tbsp for cooking extra-virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a medium bowl, combine 12 oz zucchini (grated and excess water squeezed out), 3 tbsp fresh parsley, 2 tbsp fresh dill, 3 tbsp all-purpose flour, 1 large egg, 1/4 cup grated Parmesan cheese, 1/2 tsp sea salt, and 1/4 tsp black pepper; mix until fully incorporated.
- Step 2: Divide mixture into 6 equal portions and shape into 1-inch-thick patties.
- Step 3: Heat 2 tbsp extra-virgin olive oil in a large nonstick skillet over medium heat until shimmering.
- Step 4: Carefully place patties in skillet and cook for 4–5 minutes per side, until golden brown and crispy around the edges.
- Step 5: Transfer to a wire rack to drain excess oil, then serve immediately with a dollop of sour cream if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Parsley and Dill Zucchini Fritters take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Parsley and Dill Zucchini Fritters?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep finely chopped fresh parsley from drying out.
Can I substitute ingredients in Parsley and Dill Zucchini Fritters?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Parsley and Dill Zucchini Fritters for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Parsley and Dill Zucchini Fritters vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
