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Crispy Parmesan Zucchini Fritters with Tangy Herb Sauce

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These crispy Parmesan zucchini fritters are golden and crunchy on the outside with a tender, flavorful interior, paired perfectly with a bright and tangy herb dipping sauce. Quick and easy to make, they are ideal for a light snack, appetizer, or side dish.

Ingredients

Scale
  • 3 medium zucchinis (about 600g / 1.3 lbs), grated and squeezed dry
  • 1/2 cup (50g) finely grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • 1/3 cup (40g) all-purpose flour
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • Salt and black pepper, to taste
  • 3–4 tablespoons olive oil or avocado oil for frying
  • For the Tangy Herb Dipping Sauce:
  • 1/2 cup (120g) plain Greek yogurt (or dairy-free coconut yogurt for vegan)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 1 small clove garlic, minced
  • Salt and pepper, to taste
  • 1 teaspoon olive oil (optional)

Instructions

  1. Grate the zucchinis using the coarse side of a box grater into a large bowl (about 600g / 1.3 lbs).
  2. Place the grated zucchini in a clean kitchen towel or cheesecloth and twist tightly over the sink to drain as much liquid as possible, about 2-3 minutes.
  3. Transfer the dry zucchini back into a bowl. Add Parmesan, flour, beaten egg, minced garlic, chopped parsley, dill, salt, and pepper. Stir gently until combined; the batter should hold together but be slightly loose.
  4. Heat 3 tablespoons olive or avocado oil over medium heat in a non-stick or cast-iron skillet until shimmering but not smoking.
  5. Scoop about 2 tablespoons of batter and flatten into a 2-inch disc in the pan. Cook in batches without overcrowding.
  6. Cook each fritter undisturbed for 3-4 minutes until golden and crisp on the bottom.
  7. Flip carefully using a thin spatula and cook the other side for another 3 minutes until equally crisp and golden.
  8. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (about 200°F / 90°C) if cooking in batches.
  9. While frying, whisk together Greek yogurt, lemon juice, minced garlic, chopped herbs, salt, pepper, and olive oil in a small bowl to make the dipping sauce.
  10. Serve fritters hot or warm with the tangy herb dipping sauce alongside. Garnish with extra Parmesan or fresh herbs if desired.

Notes

Squeeze out as much moisture as possible from the zucchini to avoid soggy fritters. Use a heavy-bottomed pan for even heat. If batter is too wet, add an extra tablespoon of flour; if too dry, add a splash of milk or an egg white. For gluten-free, substitute flour with almond or gluten-free flour. Vegan adaptation includes flax egg and dairy-free cheese or nutritional yeast. Baking option: bake at 400°F (200°C) for 20-25 minutes, flipping halfway, but frying yields crispier fritters.

Nutrition

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

Find it online: https://emmaoven.com/crispy-parmesan-zucchini-fritters-recipe-easy-homemade-with-tangy-herb-sauce/