Zucchini fritters are one of the most reliable ways to work through a summer surplus of zucchini, which always seems to show up in gardens and markets faster than anyone can eat it plain. They come together quickly, need no oven, and tend to win over people — kids especially — who aren’t usually enthusiastic about zucchini on its own.

The main technical challenge is excess liquid. Zucchini is about 95% water, and if it isn’t drawn out ahead of time, the batter turns watery and the fritters end up steaming in their own juice instead of frying, falling apart the moment you try to flip them. That’s why the salting-and-squeezing step can’t be skipped — it does more for the final texture than anything else in the recipe.

The cheese and garlic in the batter aren’t strictly necessary, but they make a real difference in flavor, since zucchini on its own is fairly bland. Dill can be swapped for parsley or scallions — really any fresh herb you have on hand works fine.

Serve the fritters right after frying, while the outside is still crisp. Leftovers reheat well in a dry skillet for a few minutes, though the microwave will soften the crust. Sour cream, a garlicky yogurt dip, or a simple tomato salsa all make good accompaniments.