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Crispy Parmesan Zucchini Fritters Recipe with Easy Lemon Herb Tzatziki Dip

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These crispy zucchini fritters feature a golden Parmesan crust paired with a bright, refreshing lemon herb tzatziki dip. Perfect as a quick snack, appetizer, or light meal.

Ingredients

Scale
  • 2 medium zucchini (about 14 oz), grated and moisture squeezed out
  • 1 cup (100g) grated Parmesan cheese
  • 1/2 cup (60g) all-purpose flour (can substitute with almond flour for gluten-free)
  • 2 large eggs, beaten (room temperature)
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1/2 teaspoon baking powder
  • Olive oil or avocado oil, for frying
  • For the Lemon Herb Tzatziki:
  • 1 cup (8 fl oz) plain Greek yogurt (full-fat or dairy-free coconut yogurt)
  • 1/2 English cucumber, finely grated and drained
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped (or substitute with fresh mint)
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • Optional: 1 teaspoon olive oil

Instructions

  1. Grate the zucchini into a large bowl. Sprinkle with a pinch of salt and let sit for 10 minutes to draw out moisture. Then squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.
  2. Grate the cucumber and squeeze out excess water similarly. In a small bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, salt, and pepper. Stir well and refrigerate until ready to serve. Add olive oil if desired.
  3. In a large bowl, mix the squeezed zucchini, Parmesan cheese, flour, baking powder, minced garlic, and beaten eggs. Season with salt and pepper. Stir until just combined; do not overmix.
  4. Preheat a skillet over medium heat and add about 2 tablespoons of olive or avocado oil. Heat until hot but not smoking.
  5. Scoop about 2 tablespoons of batter per fritter, flatten gently, and place in the hot oil. Fry in batches without overcrowding, cooking each side for 3-4 minutes until golden brown and crispy. Adjust heat as needed.
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Serve warm with a dollop of lemon herb tzatziki.

Notes

Squeeze out as much moisture as possible from zucchini and cucumber to prevent soggy fritters. Use room temperature eggs for better binding. Fry over medium heat to achieve a golden crust without burning. Let batter rest 10 minutes if possible. If batter is too wet, add a little more flour carefully. Flipping gently helps keep fritters intact.

Nutrition

Keywords: zucchini fritters, Parmesan fritters, lemon herb tzatziki, crispy fritters, easy snack, vegetarian, gluten-free option

Find it online: https://bitesienna.com/crispy-parmesan-zucchini-fritters-recipe-with-easy-lemon-herb-tzatziki-dip/