Crispy Zucchini Parmesan Fritters
Zucchini Parmesan Fritters are a delightful and healthy way to enjoy zucchini, especially when it’s in peak season. These crispy-on-the-outside, soft-on-the-inside fritters are a perfect snack, side dish, or even a light main course. With the savory blend of Parmesan cheese, fresh zucchini, and just a hint of garlic, these fritters will satisfy your craving for something crispy without the heaviness of deep-fried foods. Plus, they’re quick and easy to make, making them a perfect addition to any meal.
Ingredients
- 1.5 pounds zucchini (about 3 medium zucchinis or 4 small)
- 2 large eggs, whisked
- 3/4 cup grated Parmesan cheese
- 1/4 cup chopped chives or green onions
- 1/3 to 1/2 cup all-purpose flour (adjust as needed)
- 1/4 tsp garlic powder (or 2 cloves of garlic, minced)
- 1 tsp sea salt (for draining zucchini)
- Black pepper, to taste
- 1/2 tsp onion powder (optional)
- Oil for frying (e.g., extra virgin olive oil)
Optional Yogurt Dill Sauce:
- 2 cups plain yogurt
- 1/3 cup chopped fresh dill
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- Lemon zest (optional)
Instructions
- Make the Yogurt Dill Sauce (optional): In a bowl, combine plain yogurt, fresh dill, minced garlic, lemon juice, sea salt, black pepper, and lemon zest (if using). Stir until well mixed and refrigerate while you prepare the fritters.
- Grate and Drain the Zucchini: Grate the zucchini using a box grater. Place it in a strainer and sprinkle with sea salt. Let it sit for 20-30 minutes to drain excess moisture. Afterward, squeeze out as much liquid as possible.
- Prepare the Fritter Batter: In a mixing bowl, add the drained zucchini, eggs, Parmesan cheese, chives, garlic powder (or minced garlic), flour, and black pepper. Stir until well combined. If the mixture is too wet, add more flour, a little at a time, until it holds together.
- Cook the Fritters: Heat a skillet over medium-high heat and add enough oil to coat the bottom. Once the oil is hot, scoop 1/4 cup of the fritter mixture into the pan, pressing it down gently into a round shape. Cook for 3-5 minutes per side, or until golden brown. Remove from the pan and place on paper towels to drain excess oil.
- Serve: Serve the fritters hot, with the yogurt dill sauce or your preferred dipping sauce. Garnish with chopped chives and a slice of lemon.
Notes
- If you want a lighter version, you can use whole wheat flour or almond flour as a substitute.
- These fritters are also great served with sour cream, marinara sauce, or guacamole.
- If making ahead, you can store the batter in the refrigerator for up to 24 hours or cook the fritters in advance and refrigerate for up to 2 days.