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Crispy Zucchini Fritters

Crispy Zucchini Fritters made with fresh shredded zucchini, Parmesan, green onions, and garlic, served with an easy garlic yogurt dip.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 fritters
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • For the Zucchini Fritters:
  • 2 medium zucchini about 1 1/2 lb total
  • 1 teaspoon salt
  • 2 large eggs
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup all-purpose flour
  • 3 green onions thinly sliced
  • 2 garlic cloves minced
  • 1/4 teaspoon black pepper
  • 3 –4 tablespoons olive oil divided, for cooking
  • For the Garlic Yogurt Dip:
  • 3/4 cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove finely minced
  • 1 tablespoon chopped fresh dill or parsley
  • 1/4 teaspoon salt
  • Pinch of black pepper

Method
 

  1. Grate the zucchini using the large holes of a box grater.
  2. Place the shredded zucchini in a colander and toss with 1 teaspoon salt.
  3. Let the zucchini sit for 10 minutes.
  4. Transfer the zucchini to a clean kitchen towel and squeeze firmly until as much liquid as possible has been removed.
  5. Place the squeezed zucchini in a large mixing bowl.
  6. Add the eggs, Parmesan, flour, green onions, garlic, and black pepper.
  7. Mix until evenly combined.
  8. Heat 2 tablespoons olive oil in a large skillet over medium heat.
  9. Scoop approximately 1/4 cup zucchini mixture into the skillet for each fritter.
  10. Gently flatten each portion to approximately 1/2 inch thick.
  11. Cook for 3–4 minutes until deeply golden underneath.
  12. Flip carefully and cook for another 2–3 minutes.
  13. Transfer to a paper-towel-lined plate or wire rack.
  14. Repeat with the remaining mixture, adding additional olive oil as needed.
  15. For the dip, combine Greek yogurt, lemon juice, garlic, dill, salt, and black pepper.
  16. Serve the fritters warm with the garlic yogurt dip.