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Crispy Zucchini Parmesan Fritters Recipe Easy Homemade with Tangy Herb Dip

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These crispy zucchini Parmesan fritters are a quick and easy snack or appetizer featuring golden, crunchy edges and a tender inside, served with a bright and tangy herb dip.

Ingredients

Scale
  • 3 medium zucchini (about 1 pound / 450 grams), grated and well-drained
  • 1 teaspoon salt
  • 1 large egg, beaten (room temperature)
  • ½ cup grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • ½ cup all-purpose flour (can substitute with almond flour for gluten-free)
  • 2 cloves garlic, minced
  • ¼ teaspoon black pepper, freshly ground
  • ½ teaspoon dried oregano or Italian seasoning (optional)
  • Olive oil or neutral oil for frying (avocado oil recommended)
  • ½ cup Greek yogurt (can swap with dairy-free coconut yogurt) for the dip
  • 2 tablespoons fresh lemon juice for the dip
  • 2 tablespoons chopped fresh herbs (parsley, dill, chives) for the dip
  • 1 small garlic clove, grated or minced for the dip
  • Salt and pepper to taste for the dip

Instructions

  1. Grate the zucchini using a box grater into a large mixing bowl. Sprinkle with 1 teaspoon salt and toss lightly. Let it sit for 10 minutes to draw out excess moisture.
  2. Drain the zucchini by placing it in a clean kitchen towel or fine mesh strainer and squeezing firmly to remove as much water as possible.
  3. In a bowl, combine the drained zucchini, beaten egg, grated Parmesan, flour, minced garlic, black pepper, and oregano. Stir just until everything is incorporated. Add more flour if batter is too wet.
  4. Heat about 2 tablespoons of oil in a skillet over medium heat until hot but not smoking.
  5. Scoop about 2 tablespoons of batter per fritter and place in the hot oil. Flatten slightly with the back of a spatula. Cook for 3-4 minutes per side until golden brown and crisp. Work in batches to avoid overcrowding.
  6. Transfer cooked fritters to a paper towel-lined plate to absorb excess oil. Keep warm in a low oven (around 200°F / 95°C) while finishing the rest.
  7. Prepare the dip by mixing Greek yogurt, lemon juice, fresh herbs, garlic, salt, and pepper in a small bowl. Adjust seasoning to taste.
  8. Serve the fritters immediately with a generous dollop of the tangy herb dip on the side.

Notes

Drain zucchini thoroughly to avoid soggy fritters. Use medium heat to prevent burning or excess oil absorption. Work in batches to maintain oil temperature. Keep cooked fritters warm in a low oven. Batter can be prepared a few hours ahead and refrigerated. For gluten-free, substitute flour with almond flour. For vegan, use flax egg and nutritional yeast instead of Parmesan.

Nutrition

Keywords: zucchini fritters, Parmesan fritters, crispy fritters, zucchini recipe, easy appetizer, homemade fritters, tangy herb dip

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