Print

Crispy Parmesan Herb Zucchini Fritters with Lemon Tzatziki Sauce

crispy parmesan herb zucchini fritters - featured image
Print Recipe

These crispy zucchini fritters are made with finely shredded zucchini, sharp Parmesan, and fresh herbs, served with a bright lemon tzatziki sauce. They offer a perfect balance of textures and flavors, ideal for a quick and satisfying appetizer or light lunch.

Ingredients

Scale
  • 2 medium zucchini (about 500g / 1 lb), shredded finely and pressed dry
  • 1/2 cup finely grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped flat-leaf parsley
  • 1 clove garlic, minced
  • 1/3 cup all-purpose flour (40g) – can substitute chickpea flour for gluten-free option
  • 1 large egg, room temperature
  • Salt and pepper to taste
  • Olive oil for frying (extra virgin or light olive oil)
  • For the lemon tzatziki sauce:
  • 1 cup Greek yogurt (240ml)
  • 1/2 small cucumber, finely grated and drained
  • 1 tablespoon freshly squeezed lemon juice
  • 1 small garlic clove, minced
  • 1 teaspoon chopped fresh dill
  • Salt to taste

Instructions

  1. Grate 2 medium zucchini using the large holes of a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible (about 5 minutes).
  2. Grate half a small cucumber, place it in a towel, and squeeze out excess moisture. In a small bowl, combine cucumber with Greek yogurt, lemon juice, minced garlic, chopped dill, and salt. Mix well and refrigerate while preparing fritters (10 minutes).
  3. In a large bowl, combine pressed zucchini, grated Parmesan, chopped dill, chopped parsley, minced garlic, flour, egg, salt, and pepper. Stir until evenly incorporated and mixture holds together but is not overly wet (5 minutes).
  4. Heat about 2 tablespoons of olive oil in a large non-stick or cast iron skillet over medium heat until hot but not smoking (about 3 minutes).
  5. Scoop about 2 tablespoons (30g) of batter per fritter and gently flatten into rounds. Place in hot oil without overcrowding. Cook for 3-4 minutes per side until golden brown and crispy, flipping carefully (12-15 minutes for 2 batches).
  6. Transfer cooked fritters to a paper towel-lined plate to absorb excess oil. Serve warm with a generous dollop of lemon tzatziki sauce (2 minutes).

Notes

Press zucchini and cucumber thoroughly to remove excess moisture for crispy fritters. Use medium heat to avoid burning and ensure even cooking. If batter is too wet, add more flour a tablespoon at a time. Leftovers store well in the fridge for up to 3 days and reheat best in a skillet or broiler to maintain crispness. Baking is an option but yields less crispy fritters.

Nutrition

Keywords: zucchini fritters, Parmesan fritters, lemon tzatziki, crispy fritters, herb fritters, easy appetizer, gluten-free option, vegetarian

Find it online: https://forkmila.com/crispy-parmesan-herb-zucchini-fritters-recipe-easy-homemade-with-lemon-tzatziki-sauce/