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Crispy Zucchini Fritters with Creamy Garlic Herb Dip

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These crispy zucchini fritters are a quick, easy, and delicious snack or light meal, paired perfectly with a creamy garlic herb dip that adds fresh, tangy flavor.

Ingredients

Scale
  • 3 medium zucchinis, grated and well-drained
  • 1 teaspoon salt
  • ½ cup (60g) all-purpose flour (or almond flour for gluten-free)
  • 2 large eggs, room temperature
  • ¼ cup (25g) freshly grated Parmesan cheese (optional)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon garlic powder
  • Freshly ground black pepper, to taste
  • 2–3 tablespoons olive oil or vegetable oil for frying
  • ½ cup (120g) Greek yogurt (or sour cream or dairy-free yogurt) for dip
  • 2 tablespoons mayonnaise (or dairy-free mayo) for dip
  • 1 clove fresh garlic, finely minced or grated for dip
  • 1 tablespoon chopped fresh parsley for dip
  • 1 tablespoon chopped fresh chives for dip
  • 1 teaspoon fresh lemon juice for dip
  • Salt and pepper to taste for dip

Instructions

  1. Wash and trim the zucchinis, then grate them using a box grater or food processor. Place the grated zucchini in a large bowl, sprinkle with 1 teaspoon of salt, and toss to combine. Let it sit for about 10 minutes to draw out moisture.
  2. Gather the zucchini in a clean kitchen towel or cheesecloth and twist firmly to remove as much liquid as possible to avoid soggy fritters.
  3. In the large bowl, combine the drained zucchini with flour, eggs, grated Parmesan, chopped parsley and dill, garlic powder, and black pepper. Stir until well mixed and the texture feels sticky but manageable. Add more flour if batter is too wet.
  4. Heat 2 tablespoons of olive or vegetable oil in a non-stick skillet or cast-iron pan over medium heat. Test the oil by flicking a drop of batter in; it should sizzle immediately.
  5. Using a heaping tablespoon, scoop the batter into the hot oil, flatten slightly with the back of the spoon to form small patties. Fry for 3-4 minutes per side until golden brown and crispy. Fry in batches without overcrowding the pan, adding more oil as needed.
  6. Remove fritters to a paper-towel-lined plate to drain excess oil. Keep warm in a low oven (about 200°F / 90°C) while frying the rest.
  7. In a small bowl, mix Greek yogurt, mayonnaise, minced garlic, chopped parsley and chives, lemon juice, salt, and pepper. Adjust seasoning to taste.
  8. Serve the warm fritters immediately alongside the creamy garlic herb dip.

Notes

Draining the zucchini thoroughly is crucial to avoid soggy fritters. Fry at medium heat to get a golden crust without burning. Keep cooked fritters warm in a low oven. For gluten-free, substitute all-purpose flour with almond flour. Vegan option available by replacing eggs with flax eggs and using dairy-free yogurt and mayo. Baking option: bake at 425°F (220°C) for 20-25 minutes, flipping halfway.

Nutrition

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

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