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Crispy Parmesan Zucchini Fritters with Easy Homemade Garlic Herb Dip

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These crispy parmesan zucchini fritters are a simple, comforting dish with a golden crust and tender inside, paired perfectly with a creamy garlic herb dip. Quick and easy to make, they are perfect for any occasion and loved by all ages.

Ingredients

Scale
  • 3 medium zucchinis (about 2 pounds / 900g), grated and drained
  • 1 cup (about 100g) finely grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • ½ cup (60g) all-purpose flour (can substitute almond flour for gluten-free)
  • 2 tablespoons cornstarch
  • 2 large eggs, room temperature
  • 2 cloves garlic, finely minced
  • 2 tablespoons chopped fresh parsley or dill (or a mix)
  • Salt and pepper to taste (about 1 teaspoon kosher salt and ½ teaspoon black pepper)
  • 3 tablespoons olive oil or avocado oil for frying
  • For the Creamy Garlic Herb Dip:
  • ½ cup (120ml) plain full-fat Greek yogurt (or dairy-free yogurt alternative)
  • 2 tablespoons mayonnaise
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh chives, parsley, or dill
  • 1 teaspoon freshly squeezed lemon juice
  • Salt and pepper to taste

Instructions

  1. Grate the zucchini using a box grater or food processor to yield about 4 cups (450g) grated zucchini.
  2. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible (expect at least ½ cup / 120ml liquid).
  3. Transfer the drained zucchini to a large mixing bowl. Add grated Parmesan, flour, cornstarch, minced garlic, chopped herbs, eggs, salt, and pepper. Stir gently until just combined. Adjust flour or moisture if needed to get a batter that holds together.
  4. Heat 2 tablespoons of olive or avocado oil in a non-stick skillet over medium heat until shimmering (about 3 minutes).
  5. Scoop about 2 tablespoons (30g) of batter per fritter into the pan. Flatten gently to about ¼ inch (6mm) thickness. Fry in batches, leaving space between fritters.
  6. Cook each side for 3-4 minutes until golden brown and crisp. Flip carefully and cook until cooked through. If fritters brown too fast, lower heat and cover loosely to finish cooking.
  7. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (about 200°F / 95°C) while frying remaining fritters.
  8. Prepare the dip by whisking together Greek yogurt, mayonnaise, garlic, herbs, lemon juice, salt, and pepper in a small bowl. Adjust seasoning to taste.
  9. Serve fritters warm with the creamy garlic herb dip alongside.

Notes

Squeezing out excess moisture from zucchini is crucial for crispy fritters. Use fresh Parmesan for best flavor and melting. Fry over medium heat to avoid burning outside while raw inside. Test one fritter first to adjust seasoning and texture. Leftovers can be reheated in a skillet or toaster oven to maintain crispiness; avoid microwaving.

Nutrition

Keywords: zucchini fritters, parmesan fritters, garlic herb dip, crispy fritters, easy appetizer, vegetarian, gluten-free option

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