Print

Crispy Parmesan Zucchini Fritters with Easy Homemade Garlic Herb Sauce

crispy parmesan zucchini fritters - featured image
Print Recipe

These crispy parmesan zucchini fritters are a quick and easy way to turn zucchini into a delicious, crunchy treat served with a tangy garlic herb dipping sauce. Perfect for summer, they are light yet satisfying and a crowd-pleaser.

Ingredients

Scale
  • 3 medium zucchinis, grated
  • 3/4 cup finely grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 1/2 cup all-purpose flour (can substitute almond flour for gluten-free)
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh chives
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2–3 tbsp olive oil for frying
  • For the Garlic Herb Dipping Sauce:
  • 1/2 cup Greek yogurt
  • 2 tbsp mayonnaise
  • 1 clove garlic, minced
  • 1 tbsp each of finely chopped fresh parsley, chives, and dill
  • 1 tsp lemon juice
  • Salt and pepper to taste

Instructions

  1. Grate the zucchinis using the coarse side of a box grater or pulse in a food processor until finely shredded (about 3 cups grated).
  2. Place grated zucchini in a clean kitchen towel or cheesecloth and twist tightly over the sink to wring out as much water as possible. You should get about 1 cup of dry grated zucchini.
  3. In a medium bowl, combine the dried zucchini, Parmesan cheese, flour, beaten eggs, minced garlic, chopped parsley and chives, salt, and pepper. Stir gently until combined, about 2 minutes. Do not overmix.
  4. Heat 2-3 tablespoons of olive oil in a large cast iron skillet or non-stick frying pan over medium heat until shimmering but not smoking (about 350°F).
  5. Scoop 2 tablespoons of the mixture per fritter and flatten slightly with your hands or a spatula. Place gently in the hot oil, leaving space between fritters.
  6. Cook for 3-4 minutes on each side until golden brown and crisp. Flip carefully to keep fritters intact.
  7. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (200°F) while frying remaining batter.
  8. To make the garlic herb dipping sauce, combine Greek yogurt, mayonnaise, minced garlic, chopped parsley, chives, dill, lemon juice, salt, and pepper in a small bowl. Mix well and refrigerate until ready to serve.
  9. Serve the fritters warm with the garlic herb dipping sauce. Garnish with extra fresh herbs if desired.

Notes

Squeezing out zucchini moisture is crucial for crispiness. Use medium heat to avoid burning or greasy fritters. Freshly grated Parmesan improves flavor and texture. If fritters fall apart, add more flour or an extra egg. Do not overcrowd the pan. The fritters can be baked at 400°F for 20-25 minutes as a lighter alternative. The garlic herb sauce tastes better if made ahead and chilled. Leftovers can be refrigerated for up to 3 days and reheated in a skillet to maintain crispiness. Uncooked fritters can be frozen and fried from frozen with slightly longer cooking time.

Nutrition

Keywords: zucchini fritters, parmesan fritters, garlic herb sauce, crispy zucchini, summer recipe, easy fritters, vegetarian, appetizer

Find it online: https://jollyfork.com/crispy-parmesan-zucchini-fritters-recipe-easy-homemade-garlic-herb-sauce/