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Crispy Parmesan Zucchini Fritters with Garlic Yogurt Dip

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These crispy zucchini fritters are golden and tender with a nutty Parmesan crust, served with a cool and tangy garlic yogurt dip. A quick and easy snack perfect for any occasion.

Ingredients

Scale
  • 3 medium zucchinis, shredded (about 4 cups)
  • 1 cup finely grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • ½ cup all-purpose flour (60g) (can substitute almond flour for gluten-free)
  • 2 large eggs, room temperature
  • 2 cloves garlic, minced (1 clove for batter, 1 clove for dip)
  • 2 tablespoons chopped fresh parsley or dill
  • Salt and pepper to taste
  • 1 cup plain full-fat Greek yogurt
  • 2 tablespoons olive oil (for frying)
  • 1 teaspoon fresh lemon juice (optional, for dip)

Instructions

  1. Shred the zucchinis using a box grater or food processor to yield about 4 cups.
  2. Remove excess moisture by placing shredded zucchini in a fine mesh sieve or wrapping in a clean kitchen towel and squeezing firmly for 2-3 minutes.
  3. In a large mixing bowl, combine the dried shredded zucchini, grated Parmesan, flour, eggs, chopped herbs, 1 teaspoon minced garlic, salt, and pepper. Mix until evenly incorporated and thick enough to hold shape.
  4. Prepare the garlic yogurt dip by mixing Greek yogurt with 1 minced garlic clove, lemon juice, and a pinch of salt. Refrigerate until serving.
  5. Heat 2 tablespoons olive oil in a non-stick or cast iron skillet over medium heat until shimmering but not smoking.
  6. Scoop about 2 tablespoons of batter per fritter into the pan, pressing gently to flatten into 3-inch rounds.
  7. Fry fritters for 3-4 minutes on each side until golden brown and crispy. Cook in batches without overcrowding the pan. Adjust heat as needed to avoid burning.
  8. Transfer cooked fritters to a plate lined with paper towels to drain excess oil.
  9. Serve warm with garlic yogurt dip on the side.

Notes

Squeeze out zucchini moisture thoroughly to avoid soggy fritters. Use medium heat to get crispy edges without burning. Let batter rest 5-10 minutes before frying for better texture. Keep cooked fritters warm in a 200°F oven if making in batches. For gluten-free, substitute flour with almond or gluten-free flour. For vegan, use flax eggs and dairy-free Parmesan and yogurt alternatives. Baking option: bake at 400°F for 20-25 minutes, flipping halfway.

Nutrition

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

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