Print

Crispy Zucchini Fritters Recipe with Easy Tangy Lemon Herb Yogurt Dip

crispy zucchini fritters - featured image
Print Recipe

These crispy zucchini fritters are golden and flavorful with a tender herb-studded inside, paired perfectly with a tangy lemon herb yogurt dip. A quick and easy recipe that delivers satisfying crunch and fresh flavors.

Ingredients

Scale
  • 3 medium zucchini, grated and well-drained (about 1 lb or 450g)
  • Salt, for drawing moisture and seasoning
  • ½ cup all-purpose flour (60g) or chickpea flour for gluten-free option
  • ¼ cup grated Parmesan cheese (25g)
  • 2 large eggs, beaten (room temperature)
  • 2 tablespoons fresh herbs (dill and parsley), finely chopped
  • Black pepper, freshly ground, to taste
  • ½ teaspoon garlic powder
  • ¼ cup olive oil or neutral oil with high smoke point, for frying
  • For the dip:
  • 1 cup Greek yogurt (240ml)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh herbs (dill, parsley, chives), finely chopped
  • Salt and pepper, to taste
  • Olive oil drizzle (optional)

Instructions

  1. Grate the zucchini using the large holes of a box grater. Place grated zucchini in a fine mesh sieve, sprinkle with a pinch of salt, and let sit for 10 minutes to draw out moisture.
  2. Squeeze out excess liquid from the zucchini using a clean kitchen towel or cheesecloth until about ½ cup of liquid is removed.
  3. In a large bowl, combine flour, grated Parmesan, garlic powder, black pepper, and chopped fresh herbs. Stir in beaten eggs.
  4. Add the drained zucchini to the bowl and fold gently but thoroughly. If mixture is too wet, add more flour 1 tablespoon at a time until it holds together when pressed.
  5. Heat olive oil in a non-stick or cast iron skillet over medium heat until shimmering but not smoking.
  6. Scoop about 2 tablespoons of batter per fritter and flatten into patties. Fry in batches, leaving space between fritters, for 3-4 minutes per side until deep golden brown and crispy.
  7. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a 200°F (95°C) oven while frying remaining fritters.
  8. Prepare the dip by mixing Greek yogurt, lemon juice, lemon zest, chopped herbs, salt, and pepper in a small bowl. Drizzle with olive oil if desired.
  9. Serve fritters hot with the tangy lemon herb yogurt dip on the side.

Notes

Drain zucchini thoroughly to avoid soggy fritters. Use medium heat to cook fritters evenly without burning. Fry in batches to maintain oil temperature. Keep cooked fritters warm in a low oven. For gluten-free, substitute flour with chickpea flour. Vegan adaptations include flax eggs and vegan Parmesan alternatives. Baking option: bake at 400°F for 20-25 minutes, flipping halfway.

Nutrition

Keywords: zucchini fritters, crispy fritters, zucchini recipe, lemon herb yogurt dip, easy appetizer, gluten-free fritters, vegetarian snack

Find it online: https://flurpchef.com/crispy-zucchini-fritters-recipe-with-easy-tangy-lemon-herb-yogurt-dip/