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Crispy Zucchini Fritters Recipe with Easy Creamy Garlic Herb Dip

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These zucchini fritters feature a golden, crispy crust with a tender inside, paired perfectly with a cool, creamy garlic herb dip. A quick and easy recipe ideal for snacks, appetizers, or light lunches.

Ingredients

Scale
  • 3 medium zucchinis (about 600g or 1.3 lbs), grated and well-pressed
  • 1 teaspoon salt
  • ½ cup (60g or 0.5 cup) all-purpose flour (can substitute almond flour for gluten-free)
  • ¼ cup (25g or about 1 oz) Parmesan cheese, finely grated
  • 2 large eggs, room temperature
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • ½ teaspoon garlic powder
  • Freshly ground black pepper, to taste
  • 3 tablespoons olive oil (extra virgin preferred)
  • For the creamy garlic herb dip:
  • ½ cup (120g or 4 oz) Greek yogurt (plain, dairy-free alternative if needed)
  • 2 tablespoons mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon lemon juice
  • Salt and pepper, to taste

Instructions

  1. Grate the zucchinis using a box grater or food processor to yield about 3 cups (300g) grated zucchini.
  2. Place grated zucchini in a large bowl, sprinkle with 1 teaspoon salt, toss, and let sit for 10 minutes to draw out moisture.
  3. Transfer zucchini to a clean kitchen towel or cheesecloth, wrap tightly, and twist to squeeze out as much liquid as possible.
  4. In a large bowl, combine the drained zucchini with flour, Parmesan, beaten eggs, parsley, chives, garlic powder, and black pepper. Stir gently until just combined; batter should be thick and hold together.
  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 into the hot oil, flatten slightly with a spatula, and fry in batches without overcrowding.
  7. Cook each fritter for 3-4 minutes on the first side until golden and crisp, then flip and cook another 3-4 minutes on the other side.
  8. Transfer cooked fritters to a paper towel-lined plate to drain excess oil; keep warm in a low oven if needed.
  9. Prepare the dip by whisking together Greek yogurt, mayonnaise, minced garlic, dill, parsley, lemon juice, salt, and pepper in a small bowl. Chill until serving.
  10. Serve fritters warm with the creamy garlic herb dip on the side.

Notes

Pressing out excess moisture from the zucchini is crucial to avoid soggy fritters. Use medium heat to get a crispy crust without burning. Don’t overcrowd the pan to maintain oil temperature. Keep cooked fritters warm in a low oven to preserve crispness. Parmesan cheese helps with browning and flavor. For gluten-free, substitute almond flour and use dairy-free yogurt in the dip. Batter can be refrigerated up to 4 hours before frying. Baking option: bake at 400°F for 15-20 minutes, flipping halfway, for a lighter version.

Nutrition

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

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