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Crispy Parmesan Zucchini Fritters with Tangy Lemon Yogurt Sauce

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These crispy parmesan zucchini fritters are golden and savory, paired perfectly with a bright, tangy lemon yogurt dipping sauce. A quick and easy snack or side dish that’s perfect for busy weeknights or entertaining.

Ingredients

Scale
  • 3 medium zucchinis (about 1 pound / 450 grams), grated and squeezed dry
  • 1 cup (100 grams) grated Parmesan cheese (or Grana Padano)
  • 1 large egg, room temperature
  • 1/2 cup (60 grams) all-purpose flour (or almond flour for gluten-free)
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, finely chopped (optional)
  • Olive oil or vegetable oil for frying
  • For the Tangy Lemon Yogurt Sauce:
  • 1 cup (8 fl oz / 240 ml) plain Greek yogurt (full-fat)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 small garlic clove, finely grated
  • Salt and pepper to taste
  • Optional: 1 teaspoon honey or maple syrup

Instructions

  1. Grate the zucchinis using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or cheesecloth and twist tightly over the sink to squeeze out as much water as possible.
  2. In a large bowl, combine the grated zucchini, grated Parmesan, minced garlic, chopped parsley, salt, and pepper.
  3. Beat the egg in a separate small bowl, then add it along with the flour to the zucchini mixture. Stir gently until just combined. If the batter is too wet, add a tablespoon more flour.
  4. Heat a non-stick skillet or cast iron pan over medium heat and add enough oil to cover the bottom (about 2-3 tablespoons). Heat until shimmering but not smoking.
  5. Scoop about 2 tablespoons (30 ml) of batter per fritter and gently flatten into rounds. Place them carefully into the hot oil without overcrowding the pan.
  6. Fry for about 3-4 minutes on each side until golden and crispy. Adjust heat as needed to avoid burning. Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
  7. While fritters cook, whisk together the Greek yogurt, lemon juice, lemon zest, grated garlic, salt, and pepper in a small bowl. Add honey if desired.
  8. Serve the fritters warm with the lemon yogurt sauce on the side.

Notes

Squeeze out as much moisture as possible from the zucchini to avoid soggy fritters. Use medium heat to prevent burning and ensure even cooking. You can bake the fritters at 400°F (200°C) for 20-25 minutes as an alternative to frying. Batter can be refrigerated for up to 2 hours before cooking. For vegan version, use flax egg and nutritional yeast instead of Parmesan and egg.

Nutrition

Keywords: zucchini fritters, parmesan fritters, lemon yogurt sauce, crispy fritters, easy snack, vegetarian, gluten-free option

Find it online: https://milaspoon.com/crispy-parmesan-zucchini-fritters-recipe-easy-homemade-with-tangy-lemon-yogurt-sauce/