Print

Crispy Parmesan Zucchini Fritters Recipe with Easy Garlic Herb Dip

crispy parmesan zucchini fritters - featured image
Print Recipe

These crispy Parmesan zucchini fritters paired with a creamy garlic herb dip are quick, easy, and perfect for any occasion. They offer a delightful balance of crispiness and cheesy flavor with a zesty, fresh dip.

Ingredients

Scale
  • 2 medium zucchini (about 400g / 14 oz), grated and squeezed to remove excess moisture
  • 1/2 cup (50g / 1.75 oz) grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 1/2 cup (60g / 0.5 cup) all-purpose flour (use almond flour for gluten-free)
  • 1 large egg, beaten (room temperature)
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon baking powder
  • 2 tablespoons fresh parsley, finely chopped
  • Olive oil or avocado oil for frying
  • For the garlic herb dip:
  • 1/2 cup (120g / 4 oz) Greek yogurt (or dairy-free coconut yogurt if preferred)
  • 1 tablespoon mayonnaise (optional)
  • 1 garlic clove, finely minced
  • 1 tablespoon fresh dill, chopped (or substitute with fresh chives)
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Grate the zucchini using a box grater or food processor. Place grated zucchini in a fine mesh sieve or clean kitchen towel and squeeze out as much moisture as possible until almost dry to the touch (about 5 minutes).
  2. In a large bowl, combine the squeezed zucchini, grated Parmesan, flour, baking powder, minced garlic, salt, pepper, and chopped parsley. Stir in the beaten egg until well combined but do not overmix. If batter is too wet, add more flour one tablespoon at a time (about 5 minutes).
  3. Heat about 2 tablespoons of olive or avocado oil in a non-stick skillet or cast iron pan over medium heat until shimmering but not smoking (2–3 minutes).
  4. Drop tablespoon-sized dollops of batter into the hot oil, flattening gently with the back of a spatula to 2-3 inches wide. Cook in batches without overcrowding the pan.
  5. Cook fritters for 3-4 minutes on each side or until golden brown and crispy, adjusting heat as needed to prevent burning (15-20 minutes).
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil and keep warm in a low oven (about 200°F / 90°C) while cooking remaining batches.
  7. Meanwhile, prepare the garlic herb dip by mixing Greek yogurt, mayonnaise, minced garlic, dill, parsley, lemon juice, salt, and pepper in a small bowl. Chill until serving (5 minutes).
  8. Serve fritters warm with a generous dollop of garlic herb dip on the side or drizzled over. Garnish with extra parsley or Parmesan if desired.

Notes

Always wring out zucchini thoroughly to avoid soggy fritters. Use freshly grated Parmesan for best flavor. Cook fritters on medium heat to avoid burning and ensure they cook through. Keep cooked fritters warm in a low oven to maintain crispness. For gluten-free, substitute flour with almond or chickpea flour. For dairy-free, omit Parmesan and use nutritional yeast and dairy-free yogurt in dip. Baking option: bake at 400°F (200°C) for 20 minutes, flipping halfway.

Nutrition

Keywords: zucchini fritters, Parmesan fritters, garlic herb dip, crispy fritters, easy appetizer, gluten-free option, vegetarian snack

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