Description

Golden, crispy zucchini fritters infused with herbs and Parmesan, served alongside a cool and tangy herbed yogurt dip. A perfect light snack or summer appetizer.

Ingredients

Units Scale

2 medium zucchini, grated
1 teaspoon salt
1/4 cup finely chopped red bell pepper
2 green onions, finely chopped
2 cloves garlic, minced
2 large eggs
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons chopped fresh dill
Olive oil, for frying
1 cup Greek yogurt
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 teaspoon garlic powder
Salt and pepper to taste
Extra dill and sumac (optional) for garnish

Cook Mode Prevent your screen from going dark

Instructions

Place grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes. Then squeeze out excess moisture using a clean towel.
In a bowl, combine zucchini, bell pepper, green onions, garlic, eggs, flour, Parmesan, pepper, paprika, and dill. Mix until well combined.
Heat olive oil in a skillet over medium heat. Drop spoonfuls of the mixture into the pan, flattening slightly. Cook 3–4 minutes per side until golden and crisp.
In a small bowl, mix all dip ingredients. Garnish with olive oil, dill, and a pinch of sumac if desired.
Serve fritters warm with the herbed yogurt dip.

Notes

Be sure to squeeze out as much moisture from the zucchini as possible for crispier fritters.
Substitute dill with parsley or mint if preferred.
Use a non-stick skillet to prevent fritters from sticking.
Fritters can be kept warm in a low oven while cooking in batches.

Nutrition

Serving Size: 2–3 fritters with dip
Calories: 220
Sugar: 3g
Sodium: 320mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 9g
Cholesterol: 75mg