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Crispy Parmesan Zucchini Fritters Recipe with Easy Herb Garlic Yogurt Dip

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These crispy Parmesan zucchini fritters are golden and crunchy on the outside with a tender, cheesy inside, paired perfectly with a tangy herb garlic yogurt dip. A simple, satisfying dish that’s quick to make and perfect for any occasion.

Ingredients

Scale
  • 3 medium zucchinis (about 600g / 1.3 lbs), shredded and squeezed dry
  • 1 cup (100g) grated Parmesan cheese
  • 2 large eggs, room temperature
  • ½ cup (60g) all-purpose flour (can swap with almond flour for gluten-free)
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil or avocado oil, for frying
  • For the Herb Garlic Yogurt Dip:
  • 1 cup (240g) plain Greek yogurt (full-fat or 2%)
  • 1 tbsp fresh lemon juice
  • 1 garlic clove, finely minced or grated
  • 2 tbsp fresh herbs (parsley, chives, dill), finely chopped
  • Salt and pepper, to taste
  • Optional: a drizzle of olive oil on top

Instructions

  1. Shred about 3 medium zucchinis using a box grater or food processor (about 4 cups shredded). Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly over the sink to remove as much water as possible (5-7 minutes).
  2. In a large bowl, combine the dried shredded zucchini, 1 cup grated Parmesan, 2 beaten eggs, ½ cup all-purpose flour, minced garlic, and a good pinch of salt and pepper. Mix until it forms a thick batter that holds shape but is not too dry.
  3. In a small bowl, stir together 1 cup plain Greek yogurt, 1 tbsp lemon juice, minced garlic, chopped fresh herbs, salt, and pepper. Adjust seasoning to taste and optionally drizzle olive oil on top. Refrigerate until ready to serve.
  4. Heat 2 tablespoons olive or avocado oil over medium heat in a non-stick or cast-iron skillet until shimmering but not smoking.
  5. Scoop about 2 tablespoons of batter per fritter and gently flatten into rounds in the pan. Cook for 3-4 minutes on one side until golden and crisp, then flip and cook another 3 minutes on the other side. Avoid overcrowding the pan.
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Serve warm with the chilled herb garlic yogurt dip.

Notes

Squeezing out zucchini moisture thoroughly is crucial to avoid soggy fritters. Use medium heat for frying to get a golden crust without burning. Making the herb garlic yogurt dip ahead allows flavors to meld and improves taste. For gluten-free, swap flour with almond flour. Vegan adaptation uses flax egg and nutritional yeast. Baking at 400°F for 15-20 minutes is possible but less crispy.

Nutrition

Keywords: zucchini fritters, Parmesan fritters, zucchini recipe, herb garlic yogurt dip, crispy fritters, vegetarian snack, gluten-free option, easy side dish

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