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Crispy Parmesan Zucchini Fritters Recipe Easy Homemade with Creamy Sour Cream Dip

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These crispy Parmesan zucchini fritters feature a golden crust and cheesy punch, paired perfectly with a tangy, creamy sour cream dip. A quick and easy recipe that transforms zucchini into a crowd-pleasing snack or light meal.

Ingredients

Scale
  • 3 medium zucchini (about 600g / 1.3 lbs), grated and squeezed dry
  • 1 cup (100g / 3.5 oz) freshly grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 2 large eggs, room temperature
  • ½ cup (60g / 0.5 cup) all-purpose flour (or almond flour for gluten-free)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • Salt and freshly ground black pepper, to taste
  • Olive oil or vegetable oil, for frying
  • ½ cup (120g / 4 oz) sour cream
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon lemon zest
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste

Instructions

  1. Grate the zucchini using the coarse side of a box grater or food processor. Transfer to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible (about 5 minutes).
  2. In a large bowl, combine grated zucchini, Parmesan, minced garlic, chopped parsley, and flour. Crack in the eggs and season with salt and pepper. Stir until well combined and the mixture holds together but is not too wet. Add more flour if needed.
  3. In a small bowl, mix sour cream with lemon zest, chopped chives, garlic powder, salt, and pepper. Cover and refrigerate to let flavors meld.
  4. Heat about 2 tablespoons of oil in a non-stick or cast iron skillet over medium heat until shimmering.
  5. Scoop about 2 tablespoons of batter per fritter and gently flatten in the skillet. Do not overcrowd the pan. Cook each side for 3-4 minutes until golden brown and crispy, adjusting heat as needed.
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Serve warm with the chilled sour cream dip.

Notes

Squeeze zucchini thoroughly to avoid soggy fritters. Use medium heat to ensure fritters cook through without burning. Use a thin-edge spatula for easy flipping. Batter can be refrigerated up to 4 hours before frying. For gluten-free, substitute flour with almond or chickpea flour. To bake instead of fry, bake at 400°F (200°C) for 20-25 minutes, flipping halfway.

Nutrition

Keywords: zucchini fritters, Parmesan fritters, crispy fritters, sour cream dip, easy zucchini recipe, gluten-free fritters, vegetarian snack

Find it online: https://milaspoon.com/crispy-parmesan-zucchini-fritters-recipe-easy-homemade-with-creamy-sour-cream-dip/