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Crispy Zucchini Fritters with Easy Garlic Yogurt Dip (30 Mins)

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These crispy zucchini fritters are golden and crunchy on the outside, tender on the inside, and served with a cool, tangy garlic yogurt dip. Ready in just 30 minutes, they’re the perfect way to use up summer zucchini.

Ingredients

Scale
  • 2 medium zucchini (about 1 pound or 450g total)
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 1/3 cup all-purpose flour (40g)
  • 1/4 cup grated Parmesan cheese (20g)
  • 2 green onions, thinly sliced
  • 1 clove garlic, minced
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 2–3 tablespoons olive oil or avocado oil
  • 1 cup plain Greek yogurt (240g)
  • 1 clove garlic, minced (for dip)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill or mint, chopped
  • Salt and pepper to taste

Instructions

  1. Wash zucchini, trim ends, and grate using the large holes of a box grater. Do not peel.
  2. Transfer shredded zucchini to a large bowl, sprinkle with 1 teaspoon salt, toss, and let sit for 10 minutes to draw out moisture.
  3. Place salted zucchini in a clean kitchen towel, gather corners, and twist tightly to squeeze out as much liquid as possible.
  4. In a large bowl, combine squeezed zucchini, beaten egg, flour, Parmesan, green onions, minced garlic, black pepper, and paprika. Mix until well combined.
  5. In a medium bowl, combine Greek yogurt, minced garlic, lemon juice, and chopped dill or mint. Season with salt and pepper to taste. Refrigerate until serving.
  6. Place a large skillet over medium-high heat and add 2-3 tablespoons oil. Heat until oil shimmers and a drop of water sizzles.
  7. Scoop about 2 tablespoons of batter per fritter and drop into hot oil. Flatten slightly with a spatula to form a 1/2-inch thick patty. Cook in batches without overcrowding.
  8. Cook for 3-4 minutes per side until deep golden brown and crispy.
  9. Transfer cooked fritters to a wire rack set over a baking sheet or paper towel-lined plate. Repeat with remaining batter, adding more oil as needed.
  10. Serve immediately with garlic yogurt dip.

Notes

Don’t skip salting and squeezing the zucchini—it’s crucial for crispy fritters. Get the oil hot enough before adding batter to prevent greasiness. Cook in batches to avoid overcrowding. Keep cooked fritters warm in a 200°F oven while finishing the rest. The garlic yogurt dip can be made ahead and actually tastes better after a day in the fridge.

Nutrition

Keywords: zucchini fritters, crispy zucchini fritters, garlic yogurt dip, summer squash recipe, easy appetizer, 30 minute recipe

Find it online: https://noshbelle.com/crispy-zucchini-fritters-with-easy-garlic-yogurt-dip-30-mins/