Description

Golden brown zucchini fritters made with herbs and Parmesan, pan-fried until crisp and served with a refreshing herbed Greek yogurt dip—a perfect appetizer or snack.

Ingredients

Units Scale

2 medium zucchinis, grated
1 tsp salt (for draining)
2 eggs
1/3 cup all-purpose flour
1/4 cup grated Parmesan cheese
2 tbsp chopped parsley or dill
2 green onions, finely sliced
1 clove garlic, minced
Salt and pepper to taste
Olive oil, for frying
1 cup plain Greek yogurt
1 tbsp lemon juice
1 tsp dried dill or fresh mint
1 small garlic clove, grated
Salt and pepper to taste (for dip)

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Instructions

Grate the zucchini, sprinkle with salt, and let sit in a colander for 15 minutes. Squeeze out excess moisture using a clean towel or paper towels.
In a large bowl, mix the drained zucchini with eggs, flour, Parmesan, herbs, green onions, garlic, salt, and pepper until well combined.
Heat a few tablespoons of olive oil in a non-stick skillet over medium heat.
Drop spoonfuls of the mixture into the pan and flatten slightly with the back of a spoon.
Cook for 3–4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate.
In a separate bowl, mix the Greek yogurt, lemon juice, dill or mint, grated garlic, salt, and pepper. Chill until ready to serve.
Serve the hot zucchini fritters with the herbed yogurt dip on the side.

Notes

Make sure to squeeze out as much moisture from the zucchini as possible for crispier fritters.
You can substitute almond flour for a gluten-free version.
The dip can be made ahead of time and stored in the fridge for up to 2 days.

Nutrition

Serving Size: 2-3 fritters with dip
Calories: 210
Sugar: 3g
Sodium: 320mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 8g
Cholesterol: 65mg