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Crispy Parmesan Zucchini Fritters Recipe with Creamy Garlic Herb Dip

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These crispy parmesan zucchini fritters paired with a creamy garlic herb dip offer a perfect balance of crisp and creamy textures, making them a quick and easy snack or side dish.

Ingredients

Scale
  • 3 medium zucchinis (about 600g/1.3 lbs), grated and well drained
  • 1 cup (100g) grated Parmesan cheese
  • 2 large eggs, room temperature
  • ½ cup (60g) all-purpose flour (or almond flour for gluten-free)
  • 2 cloves garlic, minced
  • ¼ cup (15g) fresh parsley, finely chopped
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil for frying (canola or sunflower oil)
  • ½ cup (120g) sour cream or Greek yogurt (use dairy-free coconut yogurt if needed)
  • 2 tbsp mayonnaise
  • 1 garlic clove, finely minced
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh chives, chopped
  • 1 tsp lemon juice
  • Salt and pepper, to taste

Instructions

  1. Grate the zucchinis using the large holes on a grater. Wrap the grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible (about 10 minutes).
  2. In a large bowl, combine the drained zucchini, grated Parmesan, eggs, minced garlic, and chopped parsley. Stir gently to combine.
  3. Add the flour a little at a time, folding it in until the mixture holds together but isn’t too stiff (start with ½ cup). Season with salt and pepper.
  4. Heat 2-3 tablespoons of vegetable oil over medium heat in a non-stick or cast iron skillet until shimmering but not smoking (about 3 minutes).
  5. Scoop about 2 tablespoons of batter per fritter into the hot oil, flattening gently with the back of a spatula. Fry in batches, cooking each side for 3-4 minutes or until golden and crisp. Avoid overcrowding the pan.
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (around 200°F/95°C) while finishing the batch.
  7. To make the creamy garlic herb dip, combine sour cream, mayonnaise, garlic, dill, chives, lemon juice, salt, and pepper in a small bowl. Mix until smooth and refrigerate until ready to serve.

Notes

Drain zucchini thoroughly to avoid soggy fritters. Use medium heat to prevent burning and greasy fritters. Flip gently with a thin spatula. Make the dip ahead and let it sit for at least 30 minutes for best flavor. Avoid overcrowding the pan when frying. For gluten-free, substitute all-purpose flour with almond flour. Vegan adaptations include flax or chia eggs and dairy-free alternatives.

Nutrition

Keywords: zucchini fritters, parmesan fritters, garlic herb dip, crispy fritters, easy appetizer, gluten-free option, vegetarian

Find it online: https://novanosh.com/crispy-parmesan-zucchini-fritters-recipe-with-creamy-garlic-herb-dip-easy/