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Crispy Parmesan Zucchini Fritters with Creamy Garlic Herb Dip

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These crispy Parmesan zucchini fritters are golden and tender with a subtle garlicky punch, paired perfectly with a creamy garlic herb dip for a delicious snack or light dinner.

Ingredients

Scale
  • 3 medium zucchinis (about 1 pound / 450 grams), grated and squeezed dry
  • ½ cup (50 grams) finely grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • ⅓ cup (40 grams) all-purpose flour (can substitute almond flour for gluten-free)
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Olive oil or vegetable oil for frying
  • For the creamy garlic herb dip:
  • ½ cup (120 ml) Greek yogurt (can substitute sour cream or dairy-free alternative)
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a fine mesh sieve or wrap it in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.
  2. In a large bowl, combine the drained zucchini, grated Parmesan, flour, beaten eggs, minced garlic, salt, and pepper. Stir gently until evenly mixed and forms a sticky batter.
  3. Heat about 2 tablespoons of olive oil in a non-stick or cast iron skillet over medium heat until shimmering but not smoking.
  4. Scoop about 2 tablespoons of batter per fritter and flatten into discs about 3 inches wide. Place in hot oil, leaving space between each. Fry for 3-4 minutes per side until golden brown and crispy.
  5. Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (around 200°F) if cooking in batches.
  6. While fritters cook, whisk together Greek yogurt, mayonnaise, minced garlic, chopped parsley and dill, lemon juice, salt, and pepper in a small bowl. Adjust seasoning to taste.
  7. Serve fritters hot with a generous dollop of the creamy garlic herb dip on the side or drizzled on top.

Notes

Squeeze out zucchini moisture thoroughly to avoid soggy fritters. Fry at medium heat to get a golden crust without burning. Fry in batches without overcrowding the pan. The dip can be made ahead and chilled for better flavor. 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, vegetarian, gluten-free option

Find it online: https://breezybake.com/crispy-parmesan-zucchini-fritters-recipe-easy-homemade-with-creamy-garlic-herb-dip/