Description
As these fritters sizzle in the pan, the zucchini and Parmesan crisp up into golden bites while fresh parsley and garlic add depth. A creamy Greek yogurt dip, brightened with dill, chives, and lemon, cools each morsel with zesty, herby notes.
Ingredients
- 2 medium zucchini
- 1 teaspoon salt
- 1 large egg
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- 1/2 cup plain Greek yogurt
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Grate the zucchini and place in a colander set over a bowl then sprinkle with 1 teaspoon salt and let sit for 10 minutes.
- Gather the zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
- Transfer the drained zucchini to a bowl and stir in the egg, flour, Parmesan cheese, black pepper, garlic powder, and parsley until well combined.
- Heat the olive oil in a large skillet over medium heat.
- Scoop about 2 tablespoons of zucchini mixture per fritter into the hot skillet and gently flatten with a spatula.
- Cook the fritters for 2 to 3 minutes on each side or until golden brown and crispy.
- Transfer the cooked fritters to a paper towel–lined plate to drain excess oil.
- Meanwhile, whisk together the Greek yogurt, dill, chives, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl.
- Serve the fritters warm alongside the herb Greek yogurt dip.
Notes
- For extra crispiness pat the fritters dry to remove excess moisture.
- Substitute almond flour for a gluten-free version.
- Fritters can be baked at 400°F for 20 minutes, flipping halfway through.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.