Crispy zucchini fritters with a flavorful dipping sauce. These are great as an appetizer or a light meal.
Author:Hank
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Appetizer
Method:Frying
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
2 medium zucchini, grated
1/2 teaspoon salt
1/4 cup all-purpose flour
1 large egg, lightly beaten
1/4 cup finely chopped fresh parsley
2 tablespoons grated Parmesan cheese
1/4 teaspoon black pepper
2–3 tablespoons olive oil for frying
For the dipping sauce:
1/4 cup plain yogurt
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
1 clove garlic, minced
Pinch of salt and pepper
Instructions
Grate the zucchini and place it in a colander. Sprinkle with 1/2 teaspoon salt and let it sit for 10 minutes to draw out excess water.
Squeeze out as much liquid as possible from the zucchini using a clean kitchen towel or paper towels. This step is crucial for crispy fritters.
In a medium bowl, combine the squeezed zucchini, flour, egg, parsley, Parmesan cheese, and black pepper. Mix until just combined.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
Drop spoonfuls of the zucchini mixture into the hot oil, flattening them slightly with the back of the spoon to form small patties. Do not overcrowd the pan.
Cook for 3-4 minutes per side, or until golden brown and cooked through. Add more oil if needed.
While the fritters are cooking, prepare the dipping sauce. In a small bowl, combine yogurt, lemon juice, dill, minced garlic, salt, and pepper. Mix well.
Remove the fritters from the skillet and place them on a plate lined with paper towels to drain excess oil.
Serve the zucchini fritters warm with the dipping sauce.
Notes
For extra flavor, add a pinch of chili flakes to the zucchini mixture.
These fritters can be made ahead and reheated in an oven or air fryer for best crispness.
Adjust the amount of garlic and dill in the dipping sauce to your preference.