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Crispy Parmesan Zucchini Fritters with Garlic Herb Dip

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These crispy parmesan zucchini fritters feature a crunchy outside and tender inside, paired with a creamy, tangy garlic herb dip. A quick and easy snack or side dish perfect for any occasion.

Ingredients

Scale
  • 3 medium zucchinis (about 21 oz or 600 grams), shredded and squeezed dry
  • 3/4 cup (about 3 oz or 75 grams) freshly grated Parmesan cheese
  • 1/2 cup (about 1.75 oz or 50 grams) panko breadcrumbs
  • 2 large eggs, room temperature
  • 2 cloves garlic, minced finely
  • 2 green onions, thinly sliced
  • 1/2 teaspoon salt
  • Black pepper, to taste
  • 3–4 tablespoons olive oil, for frying
  • For the garlic herb dip:
  • 1/2 cup (4 fl oz or 120 ml) Greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon finely chopped fresh parsley
  • 1 teaspoon chopped fresh dill (or preferred herbs)
  • 1 minced garlic clove
  • Salt and pepper, to taste

Instructions

  1. Shred the zucchinis using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly over the sink to remove as much liquid as possible. Expect about 1 ½ to 2 cups of dry shredded zucchini after squeezing.
  2. In a large bowl, combine the squeezed zucchini, grated Parmesan, panko breadcrumbs, eggs, minced garlic, and sliced green onions. Season with salt and pepper. Stir gently until evenly incorporated. The mixture should hold together when pressed. If too wet, add more panko; if too dry, add a splash of water or an extra egg white.
  3. Prepare the garlic herb dip by mixing Greek yogurt, lemon juice, parsley, dill, minced garlic, salt, and pepper in a small bowl. Stir until smooth and refrigerate until ready to serve.
  4. Heat olive oil in a non-stick or cast iron skillet over medium heat until hot but not smoking.
  5. Using a tablespoon or small ice cream scoop, drop portions of batter into the hot oil, flattening slightly to form 2-3 inch rounds. Cook for 3-4 minutes on one side until golden and crisp, then flip and cook another 3 minutes. Work in batches to avoid overcrowding.
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Serve warm with the chilled garlic herb dip.

Notes

Squeeze zucchini thoroughly to avoid soggy fritters. Use fresh Parmesan and panko for best texture. Do not overcrowd the pan when frying. Let batter rest 10 minutes in fridge if too wet. For gluten-free, substitute panko with almond flour or gluten-free breadcrumbs. To keep fritters crispy when reheating, use a toaster oven or skillet instead of microwave.

Nutrition

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

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