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Crispy Parmesan Zucchini Fritters with Easy Herb Lemon Yogurt Sauce

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These crispy parmesan zucchini fritters are golden, crunchy, and paired perfectly with a tangy herb lemon yogurt sauce. Quick and easy to make, they are a crowd-pleasing snack or light meal.

Ingredients

Scale
  • 2 medium zucchinis, grated and squeezed dry
  • 1/2 cup finely grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 1/4 cup all-purpose flour (or almond flour for gluten-free option)
  • 2 large eggs, at room temperature
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • Salt and pepper, to taste
  • Olive oil, for frying (or neutral oil like avocado oil)
  • For the herb lemon yogurt sauce:
  • 1/2 cup plain full-fat Greek yogurt
  • Juice of 1 small lemon
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 1 small clove garlic, minced
  • Salt and pepper, to taste

Instructions

  1. Grate 2 medium zucchinis (about 3 cups) using a box grater. Place grated zucchini in a clean kitchen towel and wring out as much moisture as possible. Aim for dry shreds to ensure crisp fritters. (Approx. 10 minutes)
  2. In a large mixing bowl, whisk together 1/2 cup finely grated Parmesan, 1/4 cup all-purpose flour (or almond flour), salt, and pepper. (Approx. 2 minutes)
  3. Add 2 large eggs, minced garlic, chopped parsley, and dill to the bowl. Toss in the drained zucchini and mix gently but thoroughly until combined. If batter is too wet, sprinkle a bit more flour. (Approx. 5 minutes)
  4. Heat 2 tablespoons olive oil in a non-stick skillet or cast iron pan over medium heat until hot but not smoking. (Approx. 3 minutes)
  5. Scoop about 2 tablespoons of batter per fritter and flatten into 3-inch rounds. Place carefully in hot oil, leaving space between fritters. Fry for 3-4 minutes per side until golden brown and crisp. Flip carefully with a spatula. (Approx. 12-15 minutes)
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven if cooking in batches. (Approx. 2 minutes)
  7. Prepare the herb lemon yogurt sauce by mixing 1/2 cup Greek yogurt, juice of 1 lemon, 1 tablespoon each chopped parsley and mint, minced garlic, salt, and pepper in a small bowl. Adjust seasoning to taste. (Approx. 5 minutes)
  8. Serve fritters hot with a generous dollop of herb lemon yogurt sauce on the side or drizzled over. Optionally, sprinkle extra Parmesan and fresh herbs on top. (Approx. 2 minutes)

Notes

Make sure to squeeze out as much moisture as possible from the zucchini to avoid soggy fritters. Do not overcrowd the pan to maintain oil temperature and crispiness. Use a thin spatula to flip fritters gently. Batter can rest for 5 minutes before frying to improve binding. The herb lemon yogurt sauce is highly recommended for a fresh, tangy contrast. For a gluten-free option, substitute all-purpose flour with almond flour. Vegan adaptations include using a flax egg and vegan cheese or nutritional yeast. Baking is possible but yields less crisp fritters.

Nutrition

Keywords: zucchini fritters, parmesan fritters, crispy fritters, zucchini recipe, herb lemon yogurt sauce, easy snack, vegetarian fritters

Find it online: https://dahliadishes.com/crispy-parmesan-zucchini-fritters-recipe-easy-herb-lemon-yogurt-sauce/