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Crispy Parmesan Zucchini Fritters Recipe with Easy Zesty Lemon Yogurt Dip

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Crispy Parmesan zucchini fritters paired with a zesty lemon herb yogurt dip, perfect for a quick, satisfying snack or light meal.

Ingredients

Scale
  • 2 medium zucchinis (about 14 oz or 400g), grated and moisture squeezed out
  • ½ cup (50g) finely grated Parmesan cheese
  • ⅓ cup (45g) all-purpose flour (use gluten-free flour if preferred)
  • 2 large eggs, lightly beaten
  • 1 clove garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • Salt and pepper to taste
  • Olive oil for frying
  • For the lemon herb yogurt dip:
  • ¾ cup (6 fl oz or 180g) plain Greek yogurt
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • Salt and pepper to taste

Instructions

  1. Wash and trim the ends off 2 medium zucchinis (about 14 oz or 400g). Using a box grater or food processor, shred the zucchini coarsely (about 5 minutes).
  2. Transfer grated zucchini to a clean kitchen towel or cheesecloth. Wrap tightly and squeeze over the sink to drain as much moisture as possible (expect to squeeze out at least ½ cup of water).
  3. In a medium bowl, combine grated zucchini, ½ cup finely grated Parmesan cheese, ⅓ cup all-purpose flour, 2 lightly beaten eggs, 1 minced garlic clove, and 2 tablespoons chopped fresh parsley. Season with about ½ teaspoon salt and ¼ teaspoon black pepper. Mix until well incorporated (about 2 minutes). If mixture feels too wet, add a little more flour.
  4. Heat 2 tablespoons olive oil in a non-stick or cast iron skillet over medium heat until shimmering but not smoking (about 3 minutes).
  5. Scoop about 2 tablespoons of batter per fritter and flatten slightly into 2½-inch rounds. Place in hot oil, leaving space for flipping. Fry in batches if needed.
  6. Cook fritters for 3-4 minutes on the first side until golden brown and crispy. Flip gently and cook the other side for another 3 minutes. Adjust heat as needed to avoid burning.
  7. Remove fritters with a slotted spoon and place on paper towel-lined plate to absorb excess oil. Keep warm in a low oven (about 200°F or 90°C) while frying remaining batches.
  8. Prepare the lemon herb yogurt dip by stirring together ¾ cup plain Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 tablespoon each of chopped fresh dill and chives. Season with salt and pepper to taste. Chill until serving.
  9. Serve hot fritters with a generous dollop of the lemon herb yogurt dip on the side.

Notes

Squeeze out excess moisture from zucchini to ensure crispy fritters. Use good quality finely grated Parmesan cheese for best flavor. Fry in small batches to maintain oil temperature and avoid soggy fritters. Let batter rest for 5 minutes before frying to improve binding. Fresh herbs in the dip brighten the flavor. Baking option available for a lighter version.

Nutrition

Keywords: zucchini fritters, Parmesan fritters, zucchini recipe, appetizer, snack, lemon yogurt dip, easy fritters, gluten-free option

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