Print

Crispy Parmesan Zucchini Fritters + Easy Lemon Yogurt Dip

crispy parmesan zucchini fritters - featured image
Print Recipe

These crispy Parmesan zucchini fritters with lemon herb yogurt dip are a quick and easy summer recipe that turns a garden glut into something delicious. Perfect for brunch, lunch, or a light dinner, they’re a crowd-pleaser that even zucchini skeptics will love.

Ingredients

Scale
  • 2 medium zucchini (about 450g or 1 pound total)
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 1/2 cup (60g) all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 2 green onions, finely sliced
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 3–4 tablespoons olive oil or avocado oil
  • 1 cup (240g) plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 small clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Wash zucchini, trim ends, and grate into coarse shreds using a box grater or food processor. Transfer to a large bowl, sprinkle with 1 teaspoon salt, toss, and let sit for 10 minutes to draw out moisture.
  2. After 10 minutes, transfer salted zucchini to a clean kitchen towel or cheesecloth. Gather corners and twist tightly over the sink, squeezing out as much liquid as possible.
  3. In a large mixing bowl, combine squeezed-dry zucchini, beaten egg, all-purpose flour, cornstarch, grated Parmesan, sliced green onions, minced garlic, black pepper, and red pepper flakes (if using). Stir until just combined.
  4. Place a large skillet over medium heat and add enough oil to coat the bottom generously (about 2-3 tablespoons). Heat for 2-3 minutes until a tiny bit of batter sizzles immediately when dropped in.
  5. Using a spoon or 1/4-cup measure, scoop about 2 tablespoons of batter and drop into hot oil. Flatten each mound slightly with the back of a spoon to form a round patty about 3 inches wide. Cook 3-4 fritters at a time without overcrowding. Cook for 3-4 minutes on the first side until golden brown, then flip and cook for another 2-3 minutes. Transfer to a paper towel-lined plate or wire rack. Repeat with remaining batter, adding more oil as needed.
  6. While fritters cook, make the dip: In a medium bowl, combine Greek yogurt, fresh lemon juice, lemon zest, chopped dill, chopped parsley, and minced garlic. Stir until smooth. Season with salt and pepper to taste.
  7. Serve fritters hot with the lemon herb yogurt dip on the side. Garnish with extra fresh herbs and flaky sea salt if desired.

Notes

Don’t skip salting and squeezing the zucchini—it’s crucial for crispy fritters. Use freshly grated Parmesan for best melting and flavor. For extra crispiness, use cornstarch in the batter and cook in batches without overcrowding the pan. The dip can be made ahead and keeps for up to 5 days.

Nutrition

Keywords: zucchini fritters, crispy fritters, Parmesan zucchini, lemon yogurt dip, summer recipe, easy appetizer, vegetarian

Find it online: https://spoonette.com/crispy-parmesan-zucchini-fritters-plus-easy-lemon-yogurt-dip/