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Crispy Parmesan Zucchini Fritters Easy Recipe with Garlic Herb Dip

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These crispy parmesan zucchini fritters with garlic herb dip are a perfect blend of crunchy, cheesy, and fresh flavors, ready in about 30 minutes. They make a delicious appetizer, side, or light lunch with a fresh, healthy twist.

Ingredients

Scale
  • 3 medium zucchinis, grated and well-drained
  • 1 cup finely grated parmesan cheese
  • ½ cup all-purpose flour (about 60 grams) or almond flour for gluten-free
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped chives
  • Salt to taste (about ½ teaspoon)
  • Black pepper to taste (about ¼ teaspoon)
  • ¼ cup (60 ml) olive oil or avocado oil for frying
  • For the Garlic Herb Dip:
  • ½ cup (125 grams) Greek yogurt (can substitute with dairy-free coconut yogurt)
  • 2 tablespoons mayonnaise
  • 1 clove garlic, finely minced or grated
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped parsley
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Grate the zucchinis finely using a box grater or food processor to yield about 3 cups (350 grams).
  2. Place grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible.
  3. In a large bowl, combine parmesan cheese, flour, salt, and black pepper.
  4. Add the squeezed zucchini, beaten eggs, minced garlic, chopped parsley, and chives to the dry ingredients. Stir gently until just combined. Add more flour if mixture is too loose.
  5. Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Test temperature by dropping a small bit of batter; it should sizzle immediately.
  6. Scoop about 2 tablespoons (30 ml) of batter per fritter and flatten gently into rounds. Place in hot oil with space between each.
  7. Fry fritters for 3-4 minutes on each side until golden brown and crisp. Adjust heat as needed and add more oil for subsequent batches.
  8. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (about 200°F / 90°C) while cooking remaining fritters.
  9. Prepare the garlic herb dip by mixing Greek yogurt, mayonnaise, minced garlic, chopped dill, parsley, lemon juice, salt, and pepper in a small bowl. Chill until serving.
  10. Serve warm fritters with garlic herb dip immediately for best texture.

Notes

Drain zucchini thoroughly to avoid soggy fritters. Use freshly grated parmesan for best crispness. Fry over medium heat to get golden crust without burning. Don’t overcrowd the pan. Batter can be adjusted with more flour if too wet. Fritters can be baked at 425°F (220°C) for 20 minutes, flipping halfway for a lighter version. Leftovers store well refrigerated for 3 days and reheat best in a skillet to maintain crispness.

Nutrition

Keywords: zucchini fritters, parmesan fritters, garlic herb dip, crispy fritters, easy zucchini recipe, gluten-free fritters, vegetarian snack

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