Ingredients

3 medium zucchinis, grated and squeezed dry

3/4 cup grated Parmesan cheese (Parmigiano-Reggiano preferred)

1/2 cup all-purpose flour (can substitute almond flour for gluten-free)

2 large eggs, room temperature

2 cloves garlic, minced

Handful of fresh parsley and dill, chopped finely

1 cup plain Greek yogurt (full-fat or low-fat)

Salt and black pepper, to taste

Olive oil or avocado oil, for frying

Instructions

Step 1: Grate the zucchini using a box grater or food processor into a large bowl. Transfer the zucchini to a fine mesh sieve or wrap in a clean kitchen towel and press to squeeze out as much moisture as possible.

Step 2: In a separate large bowl, whisk together eggs, grated Parmesan, flour, minced garlic, chopped herbs, salt, and pepper. Fold in the drained zucchini until combined. If the batter is too runny, add a tablespoon more flour.

Step 3: Prepare the dip by mixing Greek yogurt with minced garlic, chopped parsley and dill, a pinch of salt, and a squeeze of lemon juice. Chill in the fridge until ready to serve.

Step 4: Heat 2 tablespoons of olive or avocado oil in a non-stick skillet over medium heat until shimmering but not smoking.

Step 5: Drop spoonfuls of batter into the hot oil, flattening slightly to form 2-3 inch discs. Cook for 3-4 minutes per side until deep golden brown and crispy. Work in batches to avoid overcrowding the pan.

Step 6: Transfer fritters to a paper towel-lined plate to drain excess oil. Serve warm with the garlic herb yogurt dip.

Tips & Variations

For a gluten-free version, substitute the all-purpose flour with almond flour or another gluten-free flour blend.

Squeeze the zucchini thoroughly to prevent soggy fritters and ensure crispiness.

Add a pinch of red pepper flakes to the batter for a subtle spicy kick.

Try swapping the herbs with basil or chives for different flavor profiles.

FAQs

Can I freeze the zucchini fritters?

Yes, you can freeze cooked fritters. Let them cool completely, then layer with parchment paper in a freezer-safe container. Freeze for up to 2 months and reheat in a skillet or oven until heated through and crispy.

What can I use instead of Parmesan cheese?

If you don’t have Parmesan, you can substitute with Pecorino Romano or a hard-aged Asiago cheese for a similar salty, nutty flavor.