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Crispy Parmesan Zucchini Fritters with Garlic Herb Yogurt Dip

crispy Parmesan zucchini fritters - featured image
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These crispy Parmesan zucchini fritters are a quick and easy homemade snack or side, featuring a golden crust and tender inside, paired perfectly with a tangy garlic herb yogurt dip.

Ingredients

Scale
  • 3 medium zucchinis, shredded (about 3 cups)
  • 1 cup finely grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • ½ cup all-purpose flour (or almond flour for gluten-free option)
  • 2 large eggs, room temperature
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley or dill, chopped
  • Salt and pepper to taste
  • 2–3 tablespoons olive oil for frying
  • For the Garlic Herb Yogurt Dip:
  • 1 cup Greek yogurt (full-fat or dairy-free coconut yogurt)
  • 1 clove garlic, minced
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped chives
  • 1 teaspoon lemon juice
  • Pinch of salt and pepper

Instructions

  1. Shred the zucchinis using a box grater or food processor to get about 3 cups of shredded zucchini.
  2. Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly over the sink to remove as much moisture as possible.
  3. Transfer squeezed zucchini to a large mixing bowl. Add Parmesan cheese, flour, eggs, minced garlic, chopped parsley, salt, and pepper. Stir until well combined but still a little loose.
  4. Heat olive oil in a non-stick or cast iron skillet over medium heat until hot but not smoking.
  5. Scoop about 2 tablespoons of batter and flatten gently into a 3-inch wide patty. Place in hot oil, leaving space between fritters. Do not overcrowd the pan.
  6. Fry fritters for 3-4 minutes on the first side until golden and crisp. Flip carefully and cook another 3-4 minutes until golden and cooked through. Adjust heat as needed.
  7. Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Keep warm in a low oven if cooking multiple batches.
  8. Prepare the garlic herb yogurt dip by mixing Greek yogurt, minced garlic, chopped dill and chives, lemon juice, salt, and pepper in a small bowl. Chill until serving.
  9. Serve warm fritters with a generous dollop of garlic herb yogurt dip on the side.

Notes

Squeezing out zucchini moisture is crucial to avoid soggy fritters. Use medium heat for frying to get a golden crust without burning. Freshly grated Parmesan melts better and adds sharper flavor. For a thinner dip, add a splash of water or milk. To keep fritters warm, place in a 200°F (95°C) oven. Leftovers keep up to 2 days refrigerated and reheat best in skillet or oven.

Nutrition

Keywords: zucchini fritters, Parmesan fritters, garlic herb yogurt dip, crispy fritters, easy snack, gluten-free option, vegetarian

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