Description
These Crispy Parmesan Zucchini Fritters are a delicious and easy appetizer or side dish, featuring grated zucchini combined with Parmesan cheese, eggs, and herbs, pan-fried to golden perfection. Served with a tangy and flavorful garlic herb yogurt dip, this recipe offers a delightful crunch with a creamy complement, perfect for a quick weekday meal or entertaining guests.
Ingredients
Scale
Fritters
- 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
- Salt and black pepper, to taste
- Olive oil or avocado oil, for frying
Garlic Herb Yogurt Dip
- 1 cup plain Greek yogurt (full-fat or low-fat)
- 1 clove garlic, minced
- Chopped parsley and dill, a small handful
- Pinch of salt
- Squeeze of lemon juice
Instructions
- Prepare the zucchini: Grate the zucchinis using a box grater or food processor and transfer them into a fine mesh sieve or wrap in a clean kitchen towel. Press firmly to squeeze out as much moisture as possible to ensure crispy fritters.
- Make the fritter batter: In a large bowl, whisk together the eggs, grated Parmesan cheese, flour, minced garlic, chopped parsley and dill, salt, and black pepper. Fold in the drained zucchini until well combined. If the batter feels too runny, add an additional tablespoon of flour to help it bind better.
- Prepare the yogurt dip: Mix plain Greek yogurt with minced garlic, chopped parsley and dill, a pinch of salt, and a squeeze of fresh lemon juice. Chill this dip in the refrigerator while you cook the fritters to let the flavors meld.
- Heat the oil: Warm 2 tablespoons of olive or avocado oil in a non-stick skillet over medium heat until the oil shimmers but does not smoke, indicating it’s ready for frying.
- Cook the fritters: Using a spoon, drop portions of the batter into the hot oil, flattening each slightly to form discs approximately 2 to 3 inches wide. Fry each side for 3 to 4 minutes until they turn a deep golden brown and develop a crispy crust. Cook in batches to avoid overcrowding and ensure even frying.
- Drain and serve: Transfer the cooked fritters onto a plate lined with paper towels to remove excess oil. Serve the fritters warm, paired with the chilled garlic herb yogurt dip for a perfect balance of crispy and creamy flavors.
Notes
- To prevent soggy fritters, ensure you squeeze out as much moisture as possible from the grated zucchini before mixing.
- For a gluten-free version, substitute the all-purpose flour with almond flour or a gluten-free flour blend.
- Feel free to experiment with herbs like chives or basil for different flavor profiles.
- Make sure the oil is hot enough before frying to achieve crispy edges without absorbing excess oil.
- Leftover fritters can be stored in the refrigerator for up to 2 days and reheated in a skillet to maintain their crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: zucchini fritters, parmesan zucchini fritters, garlic herb yogurt dip, crispy fritters, vegetarian appetizer, easy side dish
