These Golden Crispy Zucchini Fritters are the perfect way to enjoy summer’s bounty. With a crunchy exterior and tender interior, they make a delicious appetizer or side dish. The addition of fresh herbs and spices elevates the flavor, while the zesty lemon-dill sauce brings everything together for a refreshing finish.
Made with simple ingredients, these fritters are quick to prepare and cook up in no time. The key is to squeeze out as much moisture from the zucchini as possible to achieve that crisp texture we’re all after. Serve them warm, and watch them disappear!
Ingredients
INGREDIENTS
- 2 medium zucchinis, grated
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh dill
- 2 large eggs
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Oil for frying
FOR THE LEMON-DILL SAUCE
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
Instructions
- Grate the zucchinis and place them in a bowl. Sprinkle with salt and let sit for about 10 minutes to draw out moisture.
- Using a clean kitchen towel, squeeze out excess moisture from the zucchini and return it to the bowl.
- Add flour, grated Parmesan, eggs, dill, garlic powder, black pepper, and red pepper flakes (if using) to the zucchini. Mix well to combine.
- Heat oil in a large skillet over medium heat. Once hot, drop spoonfuls of the batter into the skillet, flattening them slightly with the back of a spatula.
- Fry the fritters for about 3-4 minutes on each side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- For the sauce, combine Greek yogurt, lemon juice, dill, and season with salt and pepper. Mix until smooth.
- Serve the fritters warm with the lemon-dill sauce on the side.
Notes
Storage: Leftover fritters can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore crispiness.
For the best texture, be sure to squeeze out excess moisture from the grated zucchini using a clean kitchen towel before mixing it into the batter. This prevents sogginess.
If you want to make these fritters ahead of time, you can prepare the mixture and refrigerate it for a few hours, then cook them just before serving. Leftover fritters can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven to retain their crispiness.
Feel free to experiment with different herbs such as parsley or chives instead of dill if you prefer a different flavor profile!
