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Crispy Parmesan Zucchini Fritters with Lemon Herb Sauce

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These crispy Parmesan zucchini fritters are a quick and easy snack or light meal, featuring a savory crust and a fresh, tangy lemon herb dipping sauce. Perfect for busy weeknights or entertaining, they deliver bold flavor with simple ingredients.

Ingredients

Scale
  • 3 medium zucchinis (about 600g), grated and squeezed dry
  • 1 cup (about 100g) freshly grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • ½ cup (60g) all-purpose flour (or almond flour/gluten-free blend for gluten-free)
  • 2 large eggs, room temperature
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • Salt and pepper to taste
  • 2–3 tablespoons olive oil for frying
  • For the lemon herb dipping sauce:
  • ½ cup (120g) Greek yogurt (or dairy-free coconut yogurt)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh parsley
  • 1 small garlic clove, minced
  • Salt and pepper to taste

Instructions

  1. Wash and trim the ends off the zucchinis. Grate using a box grater or food processor.
  2. Place grated zucchini in a fine mesh sieve or wrap in a clean kitchen towel and squeeze out as much moisture as possible (about 5 minutes).
  3. In a medium bowl, combine grated zucchini, Parmesan cheese, flour, beaten eggs, chopped parsley, chopped chives, salt (about ½ teaspoon), and pepper. Stir until evenly combined; batter should hold together but be slightly loose (5-7 minutes).
  4. Heat 2-3 tablespoons olive oil over medium heat in a non-stick or cast iron skillet until hot but not smoking (about 3-5 minutes).
  5. Scoop about 2 tablespoons of batter per fritter and flatten slightly into rounds. Place in hot oil, leaving space between each.
  6. Fry for 3-4 minutes per side until golden brown and crispy. Flip gently with a spatula. Fry in batches if needed to avoid overcrowding.
  7. Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (200°F/95°C) while frying remaining batter (total frying time 15-20 minutes).
  8. To make the lemon herb dipping sauce, combine Greek yogurt, lemon juice, chopped dill, chopped parsley, minced garlic, salt, and pepper in a small bowl. Stir well and refrigerate until serving.
  9. Serve fritters warm with lemon herb dipping sauce on the side. Garnish with extra herbs or lemon wedge if desired.

Notes

Dry zucchini thoroughly to avoid soggy fritters. Keep oil hot to prevent greasy fritters. Mix batter just until combined to avoid toughness. Fry soon after mixing for best shape and texture. Batter can be prepared up to 2 hours ahead and refrigerated. Reheat leftovers in oven at 375°F for 8-10 minutes to crisp. Avoid microwaving leftovers.

Nutrition

Keywords: zucchini fritters, Parmesan fritters, zucchini pancakes, lemon herb sauce, easy snack, vegetarian, gluten-free option

Find it online: https://gleefulfork.com/crispy-parmesan-zucchini-fritters-recipe-easy-5-ingredient-snack-with-lemon-herb-sauce/