Description
Shredded zucchini transforms into golden, crunchy fritters, each bite yielding a satisfying snap and tender interior. A cool garlic herb dip, studded with fresh chives and dill, brings bright, creamy balance.
Ingredients
- 2 medium zucchinis
- 1 teaspoon salt
- 2 tablespoons all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons chopped fresh parsley
- 1 cup vegetable oil
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 garlic clove minced
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Grate the zucchinis and place them in a bowl. Sprinkle with 1 teaspoon salt and let sit for 10 minutes to draw out moisture.
- Squeeze the grated zucchini in a clean kitchen towel or cheesecloth to remove excess water, then transfer to a mixing bowl.
- Add the flour, Parmesan cheese, egg, black pepper, garlic powder, and parsley to the zucchini. Stir until a batter forms.
- Heat the vegetable oil in a large skillet over medium heat until shimmering.
- Scoop about 2 tablespoons of batter per fritter into the skillet, flattening slightly with the back of a spoon. Fry for 3–4 minutes per side until golden brown and crisp.
- Transfer cooked fritters to a paper towel–lined plate to drain any excess oil.
- Meanwhile, in a small bowl whisk together the sour cream, mayonnaise, minced garlic, chives, dill, 1/8 teaspoon salt, and 1/8 teaspoon black pepper until smooth.
- Serve the warm fritters alongside the creamy garlic herb dip.
Notes
- For extra crispiness, let the batter rest for 10 minutes before frying.
- You can substitute Greek yogurt for sour cream in the dip for a tangier flavor.
- Store leftover fritters and dip separately in airtight containers in the refrigerator for up to two days.
- Reheat fritters on a baking sheet in a preheated 350°F oven for 5–7 minutes to retain their crunch.