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Crispy Zucchini Fritters with Easy Lemon Herb Dip

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These crispy, golden-brown zucchini fritters are the perfect way to use up summer zucchini. Paired with a bright and tangy lemon herb dip, they make an irresistible appetizer, snack, or light meal.

Ingredients

  • Zucchini (about 2 medium or 3 small), shredded (about 3 cups tightly packed)
  • Salt (1 teaspoon, plus more for sprinkling)
  • All-purpose flour (½ cup)
  • Large eggs (2, lightly beaten)
  • Grated Parmesan cheese (¼ cup)
  • Garlic powder (½ teaspoon)
  • Black pepper (¼ teaspoon, freshly ground)
  • Optional pinch of red pepper flakes
  • Olive oil or avocado oil (for frying)
  • Plain Greek yogurt (½ cup, full-fat or 2%)
  • Fresh lemon juice (2 tablespoons)
  • Lemon zest (1 teaspoon)
  • Fresh dill (2 tablespoons, finely chopped)
  • Fresh parsley (1 tablespoon, finely chopped)
  • Garlic (1 small clove, minced)
  • Salt and pepper (to taste)

Instructions

  1. Shred the zucchini. Wash your zucchini and trim off the ends. Using the large holes of a box grater, shred the zucchini directly into a large bowl. You should end up with about 3 cups of tightly packed shreds.
  2. Salt and rest. Sprinkle the shredded zucchini with 1 teaspoon of salt and toss to combine. Let it sit for 10 minutes. The salt will draw out the excess moisture.
  3. Squeeze, squeeze, squeeze. Transfer the salted zucchini to a clean kitchen towel or a piece of cheesecloth. Gather the corners, twist it up, and squeeze HARD over the sink. Keep squeezing until no more water drips out.
  4. Make the fritter batter. In a large bowl, combine the squeezed zucchini, beaten eggs, all-purpose flour, grated Parmesan cheese, garlic powder, and black pepper. If you’re using the red pepper flakes, add them now. Stir everything together until just combined.
  5. Heat the oil. Place your large skillet over medium heat and add enough oil to coat the bottom by about ¼ inch. Let it heat up for 2-3 minutes. To test if it’s ready, drop a tiny bit of batter into the oil. If it sizzles immediately and floats, you’re good to go.
  6. Form and fry. Using a spoon, scoop about 2 tablespoons of the batter and carefully place it into the hot oil. Gently flatten it with the back of the spoon or a spatula to form a disc about 2-3 inches wide. Don’t crowd the pan—leave about an inch of space between each fritter. I usually cook 4-5 at a time in a 12-inch skillet.
  7. Cook until golden. Let the fritters cook undisturbed for 3-4 minutes, or until the bottoms are deep golden brown and the edges look set. Carefully flip them over. Cook for another 2-3 minutes on the second side, until golden brown and cooked through.
  8. Drain and rest. Transfer the cooked fritters to a plate lined with paper towels. Sprinkle them with a tiny pinch of flaky salt while they’re still hot. Let them drain while you cook the remaining batches.
  9. Make the dip. While the fritters are resting, make the lemon herb dip. In a small bowl, combine the Greek yogurt, fresh lemon juice, lemon zest, chopped dill, chopped parsley, and minced garlic. Stir until smooth. Season with salt and pepper to taste.
  10. Serve immediately. Fritters are best eaten hot and crispy. Arrange them on a platter with the bowl of lemon herb dip in the center. Garnish with a few extra sprigs of dill or a lemon wedge if desired.

Notes

The #1 mistake is not squeezing out enough water from the zucchini. Be aggressive with the kitchen towel. Don’t skip the resting step after salting. Use medium heat, not high heat. Let the oil come back to temperature between batches. Keep cooked fritters warm in a 200°F oven on a wire rack. Flatten the fritters evenly to about ½ inch thick.

Nutrition

Keywords: zucchini fritters, crispy zucchini fritters, lemon herb dip, summer zucchini recipe, easy appetizer, vegetable fritters

Find it online: https://spoonmira.com/crispy-zucchini-fritters-with-easy-lemon-herb-dip/