Serve up this summery dish as a side or appetizer.

Here’s everything you’re gonna wanna know about making and serving Zucchini Fritters.

How Do You Keep Zucchini Fritters Crispy?

Zucchini Fritters served on a dish with a side of dipping sauce

Credit:Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman

They would also be delicious as the base forEggs Benedict.

you’re able to also freeze them the same way.

To serve, defrost at room temperature then reheat on the stove until warm.

Zucchini in a strainer over a metal bowl

Credit:Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman

Ingredients

Fritters

3medium (9 oz.

each) zucchini or summer squash, grated (5 cups packed)

2tsp.

kosher salt, divided

1/2cup (about 2 1/8 oz.)

Ingredients for dipping sauce set aside in glass bowls

Credit:Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman

all-purpose flour

1 1/2oz.

black pepper

1large egg, lightly beaten

2tsp.

fresh lemon juice (from 1 lemon)

1/2tsp.

Drained zucchini mixed with other fritter ingredients

Credit:Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman

Transfer zucchini to cheesecloth; wrap up and wring out as much liquid as possible.

Cover, and place in refrigerator until ready to use.

Cook Fritters:

Heat oil in a large cast-iron skillet over medium until shimmering.

Zucchini Fritters cooking on a cast iron skillet and drying on a paper towel

Credit:Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman

Cook Fritters over medium until golden-brown, about 3 minutes per side per batch.

Transfer Fritters to a paper towel-lined plate.

Sprinkle all cooked Fritters evenly with remaining 1/4 teaspoon salt and 1 teaspoon lemon zest.

Garnish with additional Parmesan.

Serve with Dipping Sauce.

Don’t forget the dipping sauce!