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Crispy Parmesan Zucchini Fritters Recipe with Easy Greek Yogurt Dip

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These crispy Parmesan zucchini fritters are light yet satisfying, paired perfectly with a creamy, tangy Greek yogurt dip. A quick and easy recipe ideal for a comforting snack or light meal.

Ingredients

Scale
  • 3 medium zucchini (about 3 cups grated), moisture squeezed out
  • 1/2 cup finely grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • 1/3 cup all-purpose flour (can substitute almond flour for gluten-free)
  • 1 large egg
  • 1 clove garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper, to taste
  • Olive oil or avocado oil, for frying (about 2 tablespoons)
  • For the Greek yogurt dip:
  • 1 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper, to taste

Instructions

  1. Grate the zucchini using a box grater or food processor. Place grated zucchini in a fine mesh strainer or cheesecloth and squeeze firmly to remove excess moisture (about 5 minutes).
  2. In a large bowl, combine the squeezed zucchini, Parmesan, flour, egg, minced garlic, and chopped parsley. Season with salt and pepper. Mix gently until just combined (3-5 minutes).
  3. Heat a non-stick skillet or cast iron pan over medium heat and add enough olive or avocado oil to cover the bottom in a thin layer (about 2 tablespoons). Wait until the oil shimmers but does not smoke (3 minutes).
  4. Scoop about 2 tablespoons of the mixture per fritter and flatten gently into rounds. Place in hot oil without overcrowding. Fry for 3-4 minutes per side until golden brown and crisp. Flip carefully (6-8 minutes per batch).
  5. Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (200°F / 90°C) while frying remaining batches (1 minute per batch).
  6. Prepare the dip by stirring together Greek yogurt, lemon juice, garlic powder, chopped dill, salt, and pepper in a small bowl. Chill until serving (5 minutes).
  7. Serve the fritters warm with a dollop of Greek yogurt dip. Garnish with extra parsley or dill if desired.

Notes

Squeeze out as much moisture as possible from the zucchini to ensure crisp fritters. Do not overcrowd the pan when frying to maintain oil temperature and prevent sogginess. For a gluten-free version, substitute all-purpose flour with almond flour. The fritters can also be baked at 400°F (200°C) for 15-20 minutes, flipping halfway, though they will be less crispy. Leftovers keep well refrigerated for up to 2 days and reheat best in the oven to retain crispiness.

Nutrition

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

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