Print

Crispy Parmesan Zucchini Fritters with Lemon Herb Sauce

crispy Parmesan zucchini fritters - featured image
Print Recipe

These crispy Parmesan zucchini fritters are a quick and easy homemade snack featuring a perfect crunch and tender cheesy inside, served with a bright lemon herb dipping sauce.

Ingredients

Scale
  • 2 medium zucchinis (about 14 oz), grated and excess moisture squeezed out
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/3 cup (40g) all-purpose flour (can substitute with almond flour for gluten-free option)
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped (or substitute with fresh basil or dill)
  • Salt and freshly ground black pepper, to taste
  • Olive oil or avocado oil, for frying
  • For the lemon herb dipping sauce:
  • 1/2 cup (120g) Greek yogurt or sour cream (can swap for dairy-free yogurt)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh dill or parsley, finely chopped
  • 1 small garlic clove, minced
  • Salt and pepper, to taste

Instructions

  1. Wash and trim the ends off the zucchinis. Using a box grater or food processor, shred the zucchini into a large bowl (about 5 minutes).
  2. Transfer the grated zucchini to a fine mesh sieve or place it in a clean kitchen towel. Squeeze firmly to remove as much liquid as possible (3-5 minutes).
  3. In a large bowl, combine the squeezed zucchini, grated Parmesan, flour, beaten egg, minced garlic, chopped parsley, salt, and pepper. Stir gently until all ingredients are evenly incorporated.
  4. Heat 2 tablespoons of olive or avocado oil over medium heat in a non-stick skillet or cast-iron pan until shimmering (about 3 minutes).
  5. Using a tablespoon or your hands, scoop out portions of the batter and gently flatten into small patties about 3 inches wide. Place them carefully in the hot oil, leaving space between each.
  6. Cook for 3-4 minutes per side, or until golden brown and crisp. Flip gently with a spatula to keep them intact. Adjust heat as needed to prevent burning.
  7. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (about 200°F) while cooking remaining fritters.
  8. In a small bowl, whisk together Greek yogurt, lemon juice, lemon zest, minced garlic, chopped dill or parsley, salt, and pepper. Adjust seasoning to taste.
  9. Arrange fritters on a serving plate with the lemon herb dipping sauce on the side. Serve warm.

Notes

Squeeze out as much moisture as possible from the zucchini to ensure crispy fritters. Use medium heat to avoid greasy or burnt fritters. If batter is too wet, add more flour; if too dry, add a splash of water or an extra egg white. Do not overcrowd the pan. Keep cooked fritters warm in a low oven (200°F).

Nutrition

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

Find it online: https://juliamadeit.com/crispy-parmesan-zucchini-fritters-recipe-easy-homemade-snack-with-lemon-herb-sauce/