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Crispy Zucchini Fritters Recipe Easy Homemade with Garlic Herb Dipping Sauce

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These crispy zucchini fritters are golden and tender with a flavorful garlic herb dipping sauce, perfect for a quick snack or light dinner that pleases kids and adults alike.

Ingredients

Scale
  • 2 medium zucchini (about 12 ounces / 340 grams), grated and squeezed dry
  • 1 teaspoon salt (to draw out moisture)
  • 2 large eggs, room temperature
  • ½ cup all-purpose flour (60 grams)
  • ½ cup grated Parmesan cheese (about 50 grams)
  • 2 cloves garlic, minced
  • ¼ teaspoon black pepper, freshly ground
  • 2 tablespoons fresh parsley, finely chopped
  • Olive oil or vegetable oil for frying
  • ½ cup Greek yogurt (120 grams) or sour cream (for dipping sauce)
  • 1 tablespoon mayonnaise (optional, for dipping sauce)
  • 1 garlic clove, minced (for dipping sauce)
  • 1 tablespoon fresh lemon juice (for dipping sauce)
  • 1 tablespoon fresh dill, chopped (for dipping sauce)
  • Salt and pepper to taste (for dipping sauce)

Instructions

  1. Grate the zucchini using a box grater or food processor. Sprinkle with 1 teaspoon salt and toss to combine. Let sit for 10 minutes to draw out moisture.
  2. Place grated zucchini in a fine mesh strainer or wrap in cheesecloth/kitchen towel and squeeze firmly to remove excess water.
  3. In a large bowl, beat the eggs lightly. Add the squeezed zucchini, flour, grated Parmesan, minced garlic, black pepper, and chopped parsley. Stir gently until just combined.
  4. Heat a large non-stick skillet or cast-iron pan over medium heat and add about 2 tablespoons of oil to cover the bottom. Heat until shimmering but not smoking.
  5. Scoop about 2 tablespoons (30 grams) of batter per fritter and flatten into a patty shape. Place in hot oil, spacing apart.
  6. Cook fritters for 3-4 minutes on one side until deep golden and crispy. Flip carefully and cook another 3 minutes. Adjust heat as needed.
  7. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (around 200°F / 95°C) while finishing the batch.
  8. In a small bowl, combine Greek yogurt, mayonnaise (if using), minced garlic, lemon juice, chopped dill, salt, and pepper. Stir until smooth and adjust seasoning.
  9. Serve fritters warm with garlic herb dipping sauce on the side. Garnish with extra fresh herbs if desired.

Notes

Squeeze out as much moisture from zucchini as possible to prevent soggy fritters. Do not overcrowd the pan to keep oil hot and fritters crispy. Flip gently to avoid breaking. The dipping sauce can be made ahead and tastes better after flavors meld. For gluten-free, substitute flour with almond or gluten-free flour. For dairy-free, use coconut yogurt and omit mayonnaise.

Nutrition

Keywords: zucchini fritters, crispy fritters, garlic herb dipping sauce, easy snack, vegetarian, quick recipe

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