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Crispy Zucchini Parmesan Fritters with Easy Garlic Yogurt Dip

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These crispy zucchini Parmesan fritters are quick, easy, and perfect for using up summer squash. Served with a cool, tangy garlic yogurt dip, they make a delicious appetizer, side dish, or light meal.

Ingredients

Scale
  • 2 medium zucchini (about 1 pound total), grated
  • 1 teaspoon salt, divided
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup all-purpose flour (or gluten-free flour blend)
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley or chives, chopped (optional)
  • Olive oil or avocado oil, for frying (about 1/4 cup)
  • 1 cup plain Greek yogurt (full-fat or 2%)
  • 1 clove garlic, minced or grated into a paste
  • 1 tablespoon lemon juice (fresh)
  • 1 tablespoon olive oil (extra virgin)
  • 1/4 teaspoon salt
  • Pinch of black pepper
  • 1 tablespoon chopped fresh dill or mint (optional)

Instructions

  1. Grate the zucchini using the large holes of a box grater. You should have about 3 to 4 cups of shredded zucchini. Do not peel.
  2. Place the grated zucchini in a colander set over a bowl or in the sink. Sprinkle with 1 teaspoon of salt and toss to combine. Let it sit for 10 minutes to draw out excess moisture.
  3. Transfer the salted zucchini to a clean kitchen towel. Gather the corners and twist tightly over the sink to squeeze out as much liquid as possible. Keep squeezing until barely any water drips out.
  4. In a large bowl, combine the squeezed zucchini, beaten egg, grated Parmesan, flour, minced garlic, black pepper, and fresh herbs if using. Mix until just combined. The mixture should be moist but not wet. If it looks too wet, add another tablespoon of flour.
  5. While the zucchini is draining, make the dip. In a medium bowl, combine the Greek yogurt, minced garlic, lemon juice, olive oil, salt, and pepper. Stir until smooth. Add fresh dill or mint if using. Taste and adjust seasoning. Set aside in the fridge to let the flavors meld.
  6. Place a large non-stick skillet or cast iron pan over medium heat and add enough oil to coat the bottom, about 2 to 3 tablespoons. Let it heat for 2 minutes. Test by dropping a tiny bit of batter in—it should sizzle immediately.
  7. Scoop about 2 tablespoons of the fritter mixture and gently shape it into a patty about 2 inches wide. Do not pack too tightly. Carefully place it in the hot oil. Repeat with more fritters, leaving space between each one. Do not overcrowd the pan. Cook 4 to 5 at a time.
  8. Cook for 3 to 4 minutes on the first side, until the edges are golden brown. Flip carefully with a thin spatula and cook for another 2 to 3 minutes on the second side, until deeply golden and crispy.
  9. Transfer the cooked fritters to a plate lined with paper towels to drain excess oil. Sprinkle with a tiny pinch of flaky sea salt while still hot.
  10. Add more oil to the pan if needed and repeat with the remaining batter. Keep cooked fritters warm in a 200°F oven if making a large batch.

Notes

Don’t skip the salting and squeezing step—it’s crucial for crispy fritters. Squeeze harder than you think you need to. Use a hot pan but not too hot; medium heat is best. Do not overcrowd the pan. Let fritters rest for a minute after draining to set the crust. The dip gets better after sitting in the fridge for an hour.

Nutrition

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

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