Dill Zucchini Fritters

It seems like a lot of my stories revolve around broken dishes. This one is no exception.

It was early Sunday morning a couple of years back, the sun already beating down mercilessly on our big windows. The birds were conversing outside our window in a language known only to madmen and themselves, waking me from my sleep, pulling me away from another sweet dream about beaches, salty hair, the wind blowing all around.

G was sleeping by my side, his face smushed into the pillow, his long body tangled in the sole cover he allowed me to keep on the bed during these hot summer months. Five minutes awake, I was already restless, thinking about all the things I need to do, all the things I would rather be doing.

I held myself at bay. For the next thirty minutes, I counted sheep, made plans, stroked, hummed, and even tried to go back to sleep. None of it worked. Then, growing even more frustrated by the mere fact of my restlessness, I got up to grab a book. It kept me occupied for another hour, allowing me to lose myself in other worlds, other countries, all away from my impatience, my sense of being caged, the nagging responsibilities, the to-do lists.

But after the magic wore off and the words, which were a comfort only 40 minutes ago, became unbearable yokes of tension, I knew I had to get out of bed. So with much tugging and prodding, begging and pleading, I managed to wake him up. But I knew that would only be the first step.

Truth is, I don't like waking people up. It makes me feel guilty. And the guilt, intermingled with my anxiety, quickly turns into more anger. But rather than directing it at myself, I find another victim - usually, the very person who won't get up, my best friend, my partner. So there, now you have it - my admission of guilt.

I jumped out of bed, making my way across the small studio apartment to the little, perfectly-arranged kitchen enclosure in which I spent most of my hours at home. With the bounty of our Community Supported Agriculture (CSA) basket still lying on the counter and clogging the fridge, I knew I wanted to make something with the season's most abundant vegetable, the zucchini.

So I began grating. And grating. And grating. Four gigantic zucchinis sat there on the counter, eyeing me accusingly, egging me on to hurry up. Meanwhile, G begrudgingly woke up, and, disturbed by the racket in the kitchen, made his way to the shower, eyeing me accusingly. And I continued to grate. The piles of zucchini shreds were endless, filing bowls, spilling on the counter, taking over the whole kitchen. My hands ached and my knuckles stung from where I scraped them on the grater. And still, the remaining courgettes stared at me accusingly.

By the time G came out of the shower, visibly less angry, I had finally finished grating everything. Then came the stage of draining the zucchini, which was no less frustrating, albeit slightly briefer. Into the bowl with the drained zucchini went dill, salt, dried onions, flour, eggs, oil, and other accoutrements. I had preheated the skillet while G was making coffee. The dill zucchini fritters mixture stood on the edge on the counter, waiting for its time in the sun. Peace was momentarily bestowed.

And then, I turned abruptly to grab more oil for the frying pan. My hip (or was it my hand?) caught the bowl, sending it tumbling to the floor. We froze, watching it in slow motion, and yet it all felt so quick. The glass bowl shattered, sending shards flying everywhere across the kitchen floor. The mass of dill, eggs, and oil spread, pooling in unappealing piles around the broken glass. The floor became greasy in mere seconds, and the only sound that broke the shocked silence that ensued was the sizzling of more oil on the hot pan. We were too shocked to speak.

The silence didn't last long. The space that was mere moments ago barely big enough for two people became filled with broken glass, dirty batter, accusations, protests, and muffled admissions of guilt. We worked together to scrape the pools of grease and vegetables into garbage bags, finding that the oil was spreading everywhere as we did so. We washed and dried the floor repeatedly, barely avoiding getting glass lodged in our soles. We were angry and upset, but at least we worked together. Eventually, we even grew to laugh at my clumsiness. We ate toast for breakfast.

Since then, I have made dill zucchini fritters many times over. They're one of my favorite zucchini recipes, alongside these zucchini bread pancakes for breakfast. I have grown fond of omitting the eggs and flour, replacing them with nutritional yeast and starch, finding the almost-bare taste of the zucchini and dill to hold up well to the heat of the pan. These fritters have become quick dinners, relaxing breakfasts, and, on this last weekend, eaten cold as an impromptu lunch while packing boxes. They have become comfort and home. And not a word has been spoken since about the Incident of the Spilled Batter.

• Zucchini: Summer zucchini provides a moist, silky base for the fritters.
• Dry onion flakes: Absorbs excess moisture and adds a savory note.
• Garlic (powder or fresh): Brings a subtle yet fragrant kick.
• Nutritional yeast: Boosts flavor with a cheesy, umami profile.
• Tamari-style soy sauce: Adds depth and saltiness.
• Fresh dill: Gives the fritters a vibrant, herbaceous touch.
• Olive oil: For frying to golden perfection.
• Arrowroot powder or starch: Binds the fritters, making them hold together while frying.

See recipe card fo exact quantities. 

Prepare the Shredded Zucchini

Grate the zucchini and place it in a colander lined with paper towels. Wrap the grated zucchini tightly, forming a bag with the paper towels, and squeeze out as much moisture as possible. This step is crucial to ensure the fritters hold together well during frying.

Mix the Ingredients

Transfer the zucchini to a large bowl. Add chopped dill, minced garlic, nutritional yeast, dry onion flakes, soy sauce, olive oil, and arrowroot powder. Stir thoroughly until the mixture combines evenly and holds its shape when pressed into a patty. Allow the mixture to rest for 15 minutes to help the ingredients bind together.

Shape and Fry the Fritters

Heat 2 tablespoons of olive oil in a large, heavy-bottom pan over medium heat. Once the oil is hot, shape the zucchini mixture into patties with your hands and carefully place them in the pan. Fry for 3 to 5 minutes on one side until golden brown. Flip the patties, reduce the heat to medium-low, and cook for another 3 minutes.

Serve Fritters and Enjoy!

Put the crispy zucchini fritters to a plate lined with paper towels to absorb excess oil. Let them rest for 2 minutes. Serve with a vegan garlic-dill sour cream by mixing chopped dill and minced garlic into the sour cream. Sprinkle additional dill on top.  Garnish with lemon wedges and enjoy warm or at room temperature.

Storage Instructions

To store leftover dill zucchini fritters, allow them to cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 4 days. For longer storage, place the fritters in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe container or zip-top bag for up to 3 months. Reheat in the oven at 375°F until warmed through, or crisp them up in a skillet over medium heat for a few minutes per side to avoid them being soggy.

More Easy Zucchini Recipes 

Pairing these dill zucchini fritters with complementary dishes can elevate your meal to a satisfying and well-rounded dining experience. For a vibrant side, consider the delicate flavors of Zucchini Rolls filled with creamy cheese and fresh herbs. If you're craving a warm and hearty option, this Zucchini Curry offers a comforting bowl of spiced goodness that balances well with the fritters' earthy notes. For Mediterranean flair, serve alongside a robust Gluten-Free Vegetarian Moussaka layered with savory eggplant and creamy béchamel.

What to Serve with Zucchini Fritters

To complete the meal, drizzle some of the rich Tofu Creamy Zucchini Mushroom Sauce over your fritters or opt for a protein-packed Ground Beef Zucchini and Rice Casserole. For a side that hits both comfort and nutrition, these crispy Roasted Potatoes with Broccoli provide a golden touch. For seafood lovers, try the fritters with a rich Salmon Casserole with Cauliflower or the impressive Baked Mussels.

For more refined gatherings, pairing the fritters with elegant appetizers like Seared Duck Breast Crostini or the Creamy Baked Feta Dip will delight your guests. For a casual twist, serve them with a plate of Easy Ground Beef Nachos for a shared experience that’s simple yet satisfying.