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Crispy Shredded Zucchini Fritters Recipe with Easy Garlic Herb Dip

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This recipe delivers crispy shredded zucchini fritters with a golden crust paired with a creamy garlic herb dip. Perfect for a quick snack or appetizer with simple ingredients and straightforward technique.

Ingredients

Scale
  • 3 medium zucchinis, shredded (about 4 cups shredded)
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup all-purpose flour (can swap with almond flour for gluten-free)
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • Vegetable oil or light olive oil for frying
  • ½ cup plain Greek yogurt
  • 2 tablespoons mayonnaise (optional)
  • 1 garlic clove, finely minced or grated
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon lemon juice
  • Salt and pepper, to taste

Instructions

  1. Shred the zucchinis using a box grater or food processor to yield about 4 cups of shredded zucchini.
  2. Sprinkle shredded zucchini with 1 teaspoon salt and toss well. Let sit for 10 minutes to draw out moisture.
  3. Using a clean kitchen towel or cheesecloth, squeeze out as much liquid as possible from the zucchini.
  4. In a separate bowl, beat 2 eggs. Add flour, grated Parmesan, minced garlic, black pepper, and chopped parsley. Stir to combine.
  5. Fold the squeezed zucchini into the batter until evenly coated; the batter will be thick but not dry.
  6. Pour about ¼ inch of vegetable or light olive oil into a large non-stick or cast iron skillet. Heat over medium heat until shimmering but not smoking (about 3-4 minutes).
  7. Scoop about 2 tablespoons of batter per fritter and flatten slightly in the skillet. Fry for 3-4 minutes per side until deep golden brown and crispy. Cook in batches without overcrowding.
  8. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (200°F) while frying remaining batter.
  9. Prepare the creamy garlic herb dip by combining Greek yogurt, mayonnaise (if using), minced garlic, chopped chives, parsley, lemon juice, salt, and pepper. Mix well and refrigerate until serving.
  10. Serve warm fritters with a generous dollop of garlic herb dip and garnish with extra parsley if desired.

Notes

Wringing out zucchini thoroughly is critical to avoid soggy fritters. Maintain medium heat to prevent burning or greasy fritters. Keep cooked fritters warm in a low oven. For gluten-free, substitute almond flour. Vegan option: replace eggs with flaxseed meal eggs and use dairy-free yogurt.

Nutrition

Keywords: zucchini fritters, crispy fritters, garlic herb dip, easy appetizer, vegetarian, gluten-free option

Find it online: https://zorbmeal.com/crispy-shredded-zucchini-fritters-recipe-with-easy-garlic-herb-dip/