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Crispy Parmesan Zucchini Fritters with Tangy Lemon Dill Sauce

Parmesan zucchini fritters - featured image
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These crispy zucchini fritters are golden and cheesy with a rich Parmesan crunch, paired perfectly with a refreshing tangy lemon dill sauce. Quick and easy to make, they are perfect for busy weeknights or summer gatherings.

Ingredients

Scale
  • 3 medium zucchinis (about 600g or 1.3 lbs), grated and thoroughly drained
  • ½ cup (50g or 1.75 oz) Parmesan cheese, finely grated (Parmigiano-Reggiano recommended)
  • 2 large eggs, room temperature
  • ⅓ cup (40g or 1.4 oz) all-purpose flour (substitute almond flour for gluten-free)
  • 2 cloves garlic, minced
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • About 3 tablespoons olive oil, for frying
  • For the Tangy Lemon Dill Sauce:
  • ½ cup (120g or 4.2 oz) plain Greek yogurt (dairy-free yogurt optional)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon fresh dill, finely chopped
  • ¼ teaspoon garlic powder
  • Salt and pepper, to taste

Instructions

  1. Grate the zucchinis using the coarse side of a box grater or food processor. Transfer the grated zucchini to a fine mesh sieve or a clean kitchen towel. Press and squeeze firmly to remove as much water as possible (about 5 minutes).
  2. In a large bowl, mix the grated and drained zucchini with Parmesan cheese, flour, minced garlic, salt, and pepper.
  3. Crack the eggs into the bowl and stir everything together until well combined. The mixture should hold together when pressed; if too wet, add a tablespoon more flour.
  4. Heat 2 tablespoons of olive oil in a non-stick or cast iron skillet over medium heat until shimmering but not smoking.
  5. Scoop about 2 tablespoons of the zucchini mixture and shape into small patties (about 2.5 inches in diameter). Place them carefully in the hot pan, leaving space between each.
  6. Fry for 3-4 minutes on each side until golden brown and crispy. Adjust heat as needed to avoid burning.
  7. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Continue frying the rest, adding more olive oil if the pan gets dry.
  8. While fritters cook, whisk together Greek yogurt, lemon juice, chopped dill, garlic powder, salt, and pepper in a small bowl. Adjust seasoning to taste.
  9. Serve warm fritters with a dollop or drizzle of the tangy lemon dill sauce. Garnish with extra dill or lemon zest if desired.

Notes

Squeeze out all moisture from zucchini to keep fritters crispy. Preheat pan and use enough oil for shallow frying. Avoid overcrowding pan to prevent steaming. Keep cooked fritters warm in a 200°F oven if needed. For gluten-free, substitute flour with almond flour. Vegan version uses flax eggs and vegan Parmesan or nutritional yeast. To reheat leftovers, pan-fry to regain crispiness; microwaving makes them soggy.

Nutrition

Keywords: zucchini fritters, Parmesan fritters, lemon dill sauce, crispy fritters, summer recipe, easy side dish, gluten-free option, vegetarian

Find it online: https://spoonette.com/crispy-parmesan-zucchini-fritters-recipe-easy-homemade-with-tangy-lemon-dill-sauce/