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Crispy Parmesan Zucchini Fritters Recipe with Easy Garlic Herb Dip

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These crispy Parmesan zucchini fritters are a quick and easy snack or side dish featuring a perfect balance of crunch, cheesy goodness, and fresh herb flavor, served with a flavorful garlic herb dip.

Ingredients

Scale
  • 3 medium zucchinis (about 600g / 1.3 lbs), grated and squeezed dry
  • 1 cup (100g) freshly grated Parmesan cheese
  • ½ cup (60g) all-purpose flour (or chickpea flour for gluten-free option)
  • 2 large eggs, room temperature
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper to taste
  • Olive oil for frying
  • For the Garlic Herb Dip:
  • ½ cup (120g) Greek yogurt
  • 2 tablespoons mayonnaise (optional)
  • 1 small clove garlic, finely minced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Grate 3 medium zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove as much moisture as possible (about 10 minutes).
  2. In a large bowl, combine the dried zucchini, 1 cup freshly grated Parmesan, and ½ cup all-purpose flour. Add 2 large eggs, 2 minced garlic cloves, and 2 tablespoons chopped fresh parsley. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Stir gently until just combined. If the batter is too wet, add a tablespoon more flour (5 minutes).
  3. Heat a non-stick or cast iron skillet over medium heat and add 2 tablespoons olive oil. Let the oil heat until shimmering but not smoking (2-3 minutes).
  4. Scoop about 2 tablespoons of batter per fritter into the hot oil, flattening gently with the back of a spatula to form rounds about 3 inches wide. Fry for 3-4 minutes per side, or until golden brown and crispy. Flip carefully to avoid breaking. Work in batches to avoid overcrowding the pan. Add more oil as needed (15-20 minutes).
  5. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (around 200°F / 95°C) if making in batches (optional).
  6. While frying, mix ½ cup Greek yogurt, 2 tablespoons mayonnaise, 1 minced garlic clove, 1 tablespoon each chopped parsley and chives, and 1 teaspoon lemon juice in a small bowl. Season with salt and pepper to taste. Chill until ready to serve (5 minutes).
  7. Plate the fritters with a generous dollop of garlic herb dip alongside. Garnish with extra herbs if desired and serve immediately.

Notes

Squeeze as much moisture as possible from the zucchini to keep fritters crispy. Use freshly grated Parmesan for better melting and flavor. Fry at medium heat to avoid burning or greasy fritters. Flip gently to prevent breaking. Batter can be refrigerated for a few hours but fry fresh for best results. Baked version possible at 400°F for 15-20 minutes, flipping halfway.

Nutrition

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

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