Description
Crunch through golden edges revealing tender zucchini interiors, while a creamy garlic-herb yogurt dip adds tangy freshness with each bite.
Ingredients
- 2 medium zucchini
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup all-purpose flour
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped green onion
- 1/2 teaspoon garlic powder
- 3 tablespoons vegetable oil
- 1 cup Greek yogurt
- 1 clove garlic
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Grate the zucchini into a bowl and sprinkle with 1/2 teaspoon salt, then toss and let rest for 10 minutes.
- Transfer the zucchini to a clean kitchen towel, squeeze out excess moisture, and return to the bowl.
- In a separate bowl, whisk the egg and garlic powder, then stir in the Parmesan, green onion, black pepper, and 1/4 teaspoon salt.
- Add the drained zucchini to the egg mixture and fold in the flour until just combined.
- Heat 1 tablespoon of oil in a large skillet over medium heat.
- Scoop about 3 tablespoons of batter per fritter into the skillet, flattening each mound gently with a spatula.
- Fry for 2–3 minutes on each side until golden brown, adding more oil as needed between batches.
- Transfer cooked fritters to a paper towel-lined plate to drain.
- Meanwhile, in a small bowl, combine the Greek yogurt, minced garlic, parsley, dill, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring until smooth.
- Serve the warm fritters alongside the creamy garlic herb yogurt dip.
Notes
- For extra crispiness, add a pinch of baking powder to the batter.
- Make sure to squeeze out as much moisture from the zucchini as possible.
- Fritters can be baked at 400°F for 15–20 minutes on a parchment-lined sheet.
- Leftover dip can be refrigerated in an airtight container for up to 2 days.