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Crispy Zucchini Parmesan Fritters with Easy Homemade Garlic Yogurt Sauce

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These crispy zucchini parmesan fritters are a quick, easy, and satisfying dish featuring a golden crust and tender inside, paired perfectly with a tangy garlic yogurt sauce. Ideal for weeknight dinners, snacks, or light lunches.

Ingredients

Scale
  • 2 medium zucchinis, grated (about 2 cups squeezed dry)
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 cup all-purpose flour (substitute almond flour for gluten-free)
  • 2 large eggs, room temperature
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • Olive oil or vegetable oil, for frying
  • For the Garlic Yogurt Sauce:
  • 1 cup Greek yogurt (full-fat recommended)
  • 1 clove fresh garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill, chopped (optional)
  • Salt and pepper, to taste

Instructions

  1. Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and twist tightly to squeeze out as much moisture as possible, aiming for about 2 cups of dry shredded zucchini.
  2. In a large mixing bowl, combine the grated zucchini, Parmesan cheese, flour, eggs, garlic powder, salt, and pepper. Stir until just combined. If the mixture is too wet, add more flour one tablespoon at a time.
  3. Heat about 2 tablespoons of olive or vegetable oil in a non-stick skillet over medium heat until shimmering but not smoking.
  4. Scoop about 2 tablespoons of batter per fritter and carefully drop into the hot pan, flattening slightly with the back of a spatula. Fry in batches without overcrowding the pan.
  5. Cook each fritter for 3-4 minutes on one side until golden brown and crisp, then carefully flip and cook the other side for another 3-4 minutes until golden and cooked through.
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (about 200°F) if frying in batches.
  7. While frying, prepare the garlic yogurt sauce by mixing Greek yogurt, minced garlic, lemon juice, chopped dill, salt, and pepper in a small bowl. Refrigerate until serving.
  8. Serve the fritters warm with a generous dollop of garlic yogurt sauce on the side or drizzled on top. Garnish with extra Parmesan or fresh herbs if desired.

Notes

Squeeze out zucchini moisture thoroughly to avoid soggy fritters. Use room temperature eggs for better binding. Control heat to avoid burning or greasy fritters. The garlic yogurt sauce tastes best if made ahead and rested for at least 15 minutes. For gluten-free, substitute flour with almond flour. Vegan options include flax eggs and dairy-free substitutes.

Nutrition

Keywords: zucchini fritters, parmesan fritters, garlic yogurt sauce, easy fritters, crispy zucchini, vegetarian snack, quick dinner

Find it online: https://eliplate.com/crispy-zucchini-parmesan-fritters-recipe-easy-homemade-garlic-yogurt-sauce/