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Crispy Parmesan Zucchini Fritters Recipe with Easy Lemon Herb Dip

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These crispy parmesan zucchini fritters are crunchy on the outside and tender inside, paired perfectly with a bright, tangy lemon herb dip. A quick and easy snack or side dish that balances comfort food with fresh flavors.

Ingredients

Scale
  • 3 medium zucchinis, finely grated (about 3 cups or 375g)
  • 1 cup grated parmesan cheese (preferably Parmigiano-Reggiano)
  • 2 large eggs, beaten (room temperature)
  • ½ cup (60g) all-purpose flour (can substitute chickpea flour for gluten-free)
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • Salt and pepper to taste
  • ¼ cup (60 ml) olive oil for frying
  • For the Lemon Herb Dip:
  • ½ cup (120g) Greek yogurt
  • 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 small clove garlic, minced very finely
  • Salt and pepper to taste

Instructions

  1. Grate the zucchini finely using a box grater or food processor to yield about 3 cups (375g).
  2. Place grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible (about ½ cup or 120 ml).
  3. In a large bowl, combine the squeezed zucchini, grated parmesan, beaten eggs, minced garlic, flour, chopped parsley, chopped dill, salt (about ½ teaspoon), and freshly ground black pepper (about ¼ teaspoon). Stir gently until evenly incorporated.
  4. Heat 2 tablespoons (30 ml) of olive oil over medium heat in a non-stick or cast iron skillet until hot but not smoking.
  5. Scoop about 2 tablespoons of batter per fritter and flatten into a 3-inch (7.5 cm) round patty. Place in hot oil with space between each.
  6. Cook fritters for 3-4 minutes on one side until golden brown and crispy.
  7. Flip carefully and cook another 3-4 minutes until the second side is golden and fritters feel firm.
  8. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (about 200°F / 95°C) if cooking in batches.
  9. While fritters cook, whisk together Greek yogurt, lemon juice, minced garlic, parsley, chives, salt, and pepper in a small bowl. Chill until serving.

Notes

Use freshly grated parmesan for best browning and flavor. Squeeze zucchini moisture thoroughly to avoid soggy fritters. Cook over medium heat to brown fritters slowly without burning. Avoid overcrowding the pan to maintain crispiness. For a lighter version, bake at 400°F (200°C) for 15-20 minutes, flipping halfway through. Leftovers reheat best in a skillet or toaster oven to retain crispness; avoid microwaving.

Nutrition

Keywords: zucchini fritters, parmesan fritters, lemon herb dip, crispy fritters, easy snack, vegetarian, gluten-free option

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