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Crispy Parmesan Zucchini Fritters Recipe with Easy Herb Greek Yogurt Dip

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These crispy Parmesan zucchini fritters are golden, crunchy, and packed with flavor, paired perfectly with a tangy herb Greek yogurt dip. A quick and easy snack or appetizer that impresses with simple ingredients and satisfying texture.

Ingredients

Scale
  • 3 medium zucchinis, grated (about 3 cups shredded)
  • 3/4 cup finely grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • 2 large eggs, room temperature
  • 1/2 cup all-purpose flour (or almond flour for gluten-free option)
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley or dill (optional)
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil for frying
  • For the Herb Greek Yogurt Dip:
  • 1 cup plain Greek yogurt (full-fat or low-fat)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives or green onions
  • 1 teaspoon garlic powder or 1 small clove minced garlic
  • Salt and pepper, to taste

Instructions

  1. Wash and dry zucchinis. Using a box grater or food processor, shred the zucchini into a large bowl (about 3 cups shredded).
  2. Place shredded zucchini in a clean kitchen towel or cheesecloth and wring tightly over the sink to remove as much water as possible (about 5 minutes).
  3. In a large bowl, combine squeezed zucchini, grated Parmesan, eggs, flour, minced garlic, chopped herbs, salt, and pepper. Stir until just combined; mixture should hold together when pressed.
  4. Heat a nonstick or cast iron skillet over medium heat and add olive oil. Let it heat for 2-3 minutes until shimmering but not smoking.
  5. Scoop about 2 tablespoons (30 grams) of batter per fritter and gently flatten into discs in the pan. Fry for 3–4 minutes per side until golden brown and crispy. Fry in batches without overcrowding (about 15 minutes total).
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
  7. While frying, prepare the herb Greek yogurt dip by combining Greek yogurt, lemon juice, dill, chives, garlic powder, salt, and pepper in a small bowl. Mix well and refrigerate until serving.

Notes

Squeeze out zucchini moisture thoroughly to avoid soggy fritters. Use medium heat when frying to get a crispy crust without burning. Don’t overcrowd the pan; fry in batches. For gluten-free, substitute flour with almond or chickpea flour. For vegan, use flax egg and nutritional yeast instead of eggs and Parmesan. The herb Greek yogurt dip can be made ahead and stored refrigerated for up to 2 days. Reheat fritters in a skillet to maintain crispiness; avoid microwaving.

Nutrition

Keywords: zucchini fritters, Parmesan fritters, Greek yogurt dip, crispy fritters, easy snack, vegetarian appetizer, gluten-free option

Find it online: https://bakebelle.com/crispy-parmesan-zucchini-fritters-recipe-with-easy-herb-greek-yogurt-dip/