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Crispy Parmesan Zucchini Fritters with Tangy Lemon Herb Dip

Parmesan zucchini fritters - featured image
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These crispy Parmesan zucchini fritters are quick and easy to make, featuring a golden crust and tender inside, served with a bright and tangy lemon herb dip. Perfect as a light lunch, appetizer, or side dish.

Ingredients

Scale
  • 3 medium zucchinis, grated and squeezed dry
  • 1 cup freshly grated Parmesan cheese
  • ½ cup all-purpose flour (or almond flour for gluten-free)
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • Salt and pepper to taste
  • Olive oil for frying
  • ½ cup plain full-fat Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon chopped fresh dill (or tarragon)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Grate the zucchinis using a box grater or food processor. Transfer the shredded zucchini to a clean kitchen towel and squeeze out as much moisture as possible (expect about half a cup of liquid).
  2. In a large bowl, combine the grated zucchini, Parmesan cheese, flour, beaten eggs, minced garlic, chopped parsley, and chives. Season with salt and pepper. Stir well until the mixture is evenly combined and holds together when pressed.
  3. Heat about 2 tablespoons of olive oil over medium heat in a non-stick or cast-iron skillet until the oil shimmers but does not smoke.
  4. Using a tablespoon or your hands, scoop out portions of the batter and gently flatten into patties about 3 inches in diameter. Place them carefully in the hot oil, making sure not to overcrowd the pan.
  5. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Flip gently to keep them intact.
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (around 200°F / 90°C) while finishing the rest.
  7. While frying, whisk together Greek yogurt, lemon juice, lemon zest, chopped dill, salt, and pepper in a small bowl. Taste and adjust seasoning as needed.
  8. Serve the fritters stacked on a plate with the lemon herb dip alongside or drizzled on top. Garnish with extra herbs or a sprinkle of Parmesan if desired.

Notes

Drain zucchini thoroughly to avoid soggy fritters. Use fresh Parmesan for best flavor and texture. Do not overcrowd the pan to maintain oil temperature and crispiness. Medium heat is ideal to cook fritters evenly without burning. Test one fritter first to adjust seasoning and texture. The batter can be refrigerated for a few hours before frying. For a gluten-free version, substitute flour with almond flour. Vegan adaptations include flaxseed egg and vegan Parmesan or nutritional yeast. Fritters can be baked at 400°F for 20 minutes, flipping halfway, for a lighter option.

Nutrition

Keywords: zucchini fritters, Parmesan fritters, lemon herb dip, crispy fritters, easy appetizer, gluten-free option, vegetarian, summer recipe

Find it online: https://ovenmila.com/crispy-parmesan-zucchini-fritters-recipe-easy-homemade-with-tangy-lemon-herb-dip/