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Crispy Parmesan Zucchini Fritters

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These crispy Parmesan zucchini fritters are a quick and easy homemade snack served with a creamy sour cream dip. They feature golden, crunchy edges with tender centers and a tangy, herbaceous dip.

Ingredients

Scale
  • 2 medium zucchini (about 14 oz / 400g), grated and well-drained
  • ½ cup (50g) freshly grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • ⅓ cup (45g) all-purpose flour (can substitute gluten-free flour)
  • 2 large eggs, room temperature
  • 1 clove garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup (60ml) olive oil or vegetable oil for frying
  • For the creamy sour cream dip:
  • ½ cup (120ml) sour cream
  • 1 teaspoon freshly squeezed lemon juice
  • ¼ teaspoon garlic powder
  • 1 tablespoon fresh dill or chives, chopped
  • Salt and pepper to taste

Instructions

  1. Grate the zucchini using a box grater into a large mixing bowl (about 5 minutes).
  2. Place the grated zucchini in a clean kitchen towel or cheesecloth and twist firmly to squeeze out as much liquid as possible (about 5 minutes).
  3. In the bowl with the dried zucchini, add Parmesan, flour, eggs, minced garlic, parsley, salt, and pepper. Stir gently until combined but do not overmix (about 3 minutes).
  4. Heat about 2 tablespoons of oil over medium heat in a non-stick skillet or cast iron pan. Test readiness by flicking a drop of batter into the oil; it should sizzle immediately.
  5. Using a tablespoon, scoop batter and flatten slightly into small patties about 2.5 inches (6 cm) wide. Fry 3-4 at a time without crowding, about 3 minutes per side, until golden brown and crisp. Transfer to a paper towel-lined plate to drain. Repeat, adding more oil as needed.
  6. While fritters cook, stir together sour cream, lemon juice, garlic powder, dill, salt, and pepper in a small bowl. Chill until ready to serve.
  7. Serve the fritters warm with a dollop of the creamy sour cream dip on the side.

Notes

Squeeze out as much water as possible from the grated zucchini to avoid soggy fritters. Use freshly grated Parmesan for best flavor and texture. Do not overcrowd the pan when frying to maintain oil temperature and crispiness. Medium heat is ideal to avoid burning or greasy fritters. Batter should be light and slightly chunky, holding together but not too wet.

Nutrition

Keywords: zucchini fritters, Parmesan fritters, crispy fritters, zucchini snack, homemade fritters, sour cream dip, easy snack, vegetarian snack

Find it online: https://gleefulfork.com/crispy-parmesan-zucchini-fritters-recipe-easy-homemade-snack-with-creamy-dip/