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Crispy Parmesan Zucchini Fritters with Lemon Herb Dip

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Golden, crispy zucchini fritters flecked with Parmesan cheese served with a tangy lemon herb dip. A quick, easy, and delicious snack perfect for any occasion.

Ingredients

Scale
  • 3 medium zucchinis, grated and squeezed dry
  • 1 cup finely grated Parmesan cheese
  • ½ cup all-purpose flour (can substitute almond flour for gluten-free)
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 2 tablespoons fresh herbs (parsley or dill), chopped
  • Salt and pepper, to taste
  • Olive oil or vegetable oil, for frying (enough to coat the pan)
  • For the lemon herb dip:
  • ½ cup Greek yogurt (full-fat or dairy-free coconut yogurt)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • 1 small garlic clove, minced
  • Pinch of salt
  • Freshly ground black pepper, to taste
  • 1 teaspoon olive oil

Instructions

  1. Wash and trim the ends of the zucchinis. Grate them coarsely using a box grater or food processor.
  2. Transfer grated zucchini to a clean kitchen towel or cheesecloth and squeeze firmly to remove excess moisture (expect to remove at least ½ cup liquid).
  3. In a large bowl, combine grated zucchini, Parmesan cheese, flour, beaten eggs, minced garlic, chopped herbs, salt, and pepper. Mix until uniformly combined. If too wet, add a bit more flour.
  4. In a small bowl, whisk together Greek yogurt, lemon juice, chopped dill and parsley, minced garlic, salt, pepper, and olive oil. Cover and refrigerate until serving.
  5. Heat 2-3 tablespoons of oil in a non-stick or cast iron skillet over medium heat until shimmering but not smoking (about 2 minutes).
  6. Drop spoonfuls of batter into the hot oil, flattening slightly to form 2-3 inch rounds. Fry without overcrowding the pan.
  7. Cook fritters for 3-4 minutes on the first side until golden and crisp, then flip and cook another 3 minutes until both sides are browned.
  8. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven if frying in batches.
  9. Serve fritters warm with the chilled lemon herb dip on the side.

Notes

Squeeze zucchini thoroughly to remove excess moisture for crisp fritters. Use medium heat to avoid burning. The lemon herb dip can be made 30 minutes ahead to meld flavors. For gluten-free, substitute flour with almond or chickpea flour. For dairy-free, omit Parmesan and use nutritional yeast and dairy-free yogurt. Baking option: bake at 425°F for 15-20 minutes, flipping halfway, for a less crispy but still tasty fritter.

Nutrition

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

Find it online: https://cookluma.com/crispy-parmesan-zucchini-fritters-recipe-easy-perfect-snack-with-lemon-herb-dip/