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Crispy Zucchini Fritters Recipe Easy Homemade Herb Sauce Included

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Crispy, golden zucchini fritters paired with a bright, tangy herb sauce, perfect as a snack, appetizer, or light meal. Quick and easy to make with simple ingredients.

Ingredients

Scale
  • 3 medium zucchinis, grated (about 3 cups or 300g)
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup (60g) all-purpose flour (Bob’s Red Mill recommended)
  • ¼ cup (25g) grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons olive oil (for frying)
  • For the herb sauce:
  • ½ cup (120g) Greek yogurt (use dairy-free yogurt for vegan option)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon lemon juice
  • 1 small clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Wash and trim the ends off 3 medium zucchinis. Using a box grater or food processor, coarsely grate them to yield about 3 cups (300g).
  2. Place the grated zucchini in a fine mesh sieve or wrap in cheesecloth and press firmly to remove as much moisture as possible.
  3. In a large bowl, combine the drained zucchini, 2 large eggs, ½ cup flour, ¼ cup grated Parmesan, minced garlic, 2 tablespoons chopped parsley and dill, 1 teaspoon salt, and ½ teaspoon black pepper. Mix until evenly combined and batter holds together when pressed.
  4. Heat 3 tablespoons olive oil in a non-stick or cast-iron skillet over medium heat until shimmering but not smoking (about 2-3 minutes).
  5. Using a ¼ cup measure or your hands, scoop and flatten the batter into patties about 3 inches in diameter. Place them in the hot oil, leaving space between each.
  6. Fry fritters for 3-4 minutes per side until golden brown and crispy. Flip carefully with a spatula to avoid breaking.
  7. Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
  8. While frying, prepare the herb sauce by mixing ½ cup Greek yogurt, 1 tablespoon each parsley and dill, 1 tablespoon lemon juice, 1 minced garlic clove, and salt and pepper to taste. Chill until serving.
  9. Serve the fritters warm with the herb sauce on top or on the side for dipping.

Notes

Squeezing out excess moisture from zucchini is crucial for crispiness. Use room temperature eggs for better binding. Keep oil hot but not smoking to avoid burning. Test one fritter first to adjust seasoning. Leftovers reheat well in a toaster oven to regain crispness. For gluten-free, substitute flour with almond or chickpea flour. For vegan, replace eggs with flax eggs and use dairy-free yogurt.

Nutrition

Keywords: zucchini fritters, crispy fritters, herb sauce, summer recipe, easy appetizer, gluten-free option, vegan option

Find it online: https://cooltastes.com/crispy-zucchini-fritters-recipe-easy-homemade-herb-sauce-included/