Description
Crispy Zucchini Fritters with Yogurt Dip are savory, golden-brown patties made with shredded zucchini, herbs, and a hint of cheese. Served with a tangy yogurt dip, they’re perfect as a snack, appetizer, or light vegetarian meal.
Ingredients
Units
Scale
- 2 medium zucchinis, grated
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 green onions, finely chopped
- 2 tablespoons fresh parsley or dill, chopped
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
- For the Yogurt Dip:
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 small garlic clove, minced
- Salt and pepper to taste
Instructions
- Place grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes. Then squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.
- In a mixing bowl, combine zucchini, flour, Parmesan, egg, green onions, herbs, and black pepper. Mix until well combined.
- Heat olive oil in a skillet over medium heat. Drop heaping tablespoons of the zucchini mixture into the pan and flatten slightly.
- Cook for 3–4 minutes on each side or until golden brown and crisp. Drain on paper towels.
- To make the yogurt dip, mix Greek yogurt, lemon juice, garlic, salt, and pepper in a small bowl.
- Serve the warm fritters with the yogurt dip on the side.
Notes
- Make sure to squeeze out as much moisture as possible from the zucchini to ensure crisp fritters.
- These fritters can be baked or air-fried for a lighter version.
- Leftovers can be reheated in a skillet to restore crispiness.
- Try adding a pinch of chili flakes or cumin for extra flavor.
Nutrition
- Serving Size: 2 fritters + 1 tablespoon dip
- Calories: 130
- Sugar: 2g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg