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Crispy Zucchini Parmesan Fritters with Garlic Herb Dip

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These crispy zucchini parmesan fritters are a quick, flavorful snack perfect for any occasion, served with a creamy garlic herb dip that adds a fresh kick.

Ingredients

Scale
  • 3 medium zucchini (about 1 pound / 450 grams), grated and well-drained
  • 1 cup (100 grams) freshly grated Parmesan cheese
  • 2 large eggs, beaten (room temperature)
  • 1/2 cup (60 grams) all-purpose flour (can substitute with almond flour for gluten-free option)
  • 2 cloves garlic, minced
  • 1/4 cup (15 grams) fresh parsley, finely chopped
  • 1/4 cup (15 grams) fresh basil, chopped (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Olive oil or vegetable oil for frying
  • For the Garlic Herb Dip:
  • 1/2 cup (120 grams) Greek yogurt (or dairy-free coconut yogurt if needed)
  • 1 small garlic clove, finely minced
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste

Instructions

  1. Grate the zucchini using the large holes of your grater or food processor. Transfer to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible (about 5 minutes).
  2. In a large mixing bowl, combine the grated zucchini, Parmesan cheese, beaten eggs, flour, minced garlic, chopped parsley, basil (if using), salt, and pepper. Stir until well incorporated. If too wet, add a little more flour (5 minutes).
  3. Heat about 2 tablespoons of olive oil or vegetable oil in a skillet over medium heat until hot but not smoking (3-4 minutes).
  4. Scoop about 2 tablespoons (30 ml) of batter per fritter and gently flatten into a disk shape. Place carefully into hot oil and cook for 3-4 minutes per side until golden brown and crispy. Fry in batches to avoid overcrowding (10-15 minutes).
  5. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven if desired.
  6. While frying, mix Greek yogurt, minced garlic, chopped dill, chives, lemon juice, salt, and pepper in a small bowl. Adjust seasoning to taste (5 minutes).
  7. Serve the fritters warm with the garlic herb dip on the side.

Notes

Dry zucchini thoroughly to avoid soggy fritters. Use medium heat to prevent burning. Chill batter for 10-15 minutes if possible to firm it up. Fry in small batches and flip gently only once. Leftovers can be refrigerated for up to 2 days and reheated in a skillet for best texture. For gluten-free, substitute flour with almond flour. Baking option: bake at 400°F for 20 minutes, flipping halfway through.

Nutrition

Keywords: zucchini fritters, parmesan fritters, garlic herb dip, crispy fritters, easy snack, homemade snack, vegetarian snack

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