Servings
6 servings — about 2 fritters each
Time
- Prep: 25 minutes
- Cook: 20–25 minutes
- Total: about 50 minutes
Ingredients
For the zucchini fritters
- 3 medium zucchini, about 1½ lb / 680 g
- 1 tsp salt, for draining
- 2 large eggs
- ¾ cup grated Parmesan cheese
- ½ cup all-purpose flour
- 2 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped
- 2 tbsp fresh dill, chopped
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp paprika
- 2–3 tbsp olive oil, for cooking
Creamy herb dip
- 1 cup plain Greek yogurt
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 small garlic clove, minced
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp salt
- ¼ tsp black pepper
Method
1. Grate the zucchini
Wash and grate the zucchini using the large holes of a box grater.
2. Remove excess water — important
Place the grated zucchini in a colander and mix with 1 tsp salt. Let it sit for 15–20 minutes. Squeeze it very well using a clean kitchen towel or cheesecloth. Removing the excess moisture helps prevent soggy fritters.
3. Make the mixture
Add the squeezed zucchini to a large bowl. Mix in eggs, Parmesan, flour, garlic, parsley, dill, onion powder, paprika and black pepper.
The mixture should be thick enough to hold its shape. If it seems very wet, add another 1–2 tbsp flour.
4. Shape the fritters
Form the mixture into small round patties, about 2½–3 inches wide.
5. Cook
Heat olive oil in a large non-stick skillet over medium heat. Place the patties in the pan and gently flatten them.
Cook for 3–5 minutes per side, until golden brown and cooked through. Similar zucchini fritter recipes use approximately this cooking time.
6. Drain
Transfer the cooked fritters to a paper-towel-lined plate or wire rack.
Make the Creamy Herb Dip
Mix together Greek yogurt, dill, parsley, garlic, lemon juice, lemon zest, salt and pepper.
Refrigerate for 15–20 minutes before serving for better flavor.
Serve
Arrange the warm fritters on a serving plate with the herb dip in the center. Garnish with fresh dill and a little lemon zest.
Nut & Allergen Information
Nuts: Naturally nut-free when all ingredients are produced without nut cross-contact.
Contains:
- Egg
- Milk/dairy from Parmesan and Greek yogurt
- Wheat/gluten from all-purpose flour
For a gluten-free version, use certified gluten-free flour or breadcrumbs.
Approximate Nutrition
Per serving, assuming 6 servings:
- Calories: ~250–300 kcal
- Protein: ~14–17 g
- Carbohydrates: ~20–24 g
- Fat: ~13–16 g
- Fiber: ~2–3 g
Values vary according to the amount of oil, cheese and flour used.
Q&A
Q: Why are my fritters falling apart?
The zucchini probably still contains too much water. Squeeze it very thoroughly before mixing.
Q: Can I bake them instead of frying?
Yes. Shape them on a lined baking sheet, lightly brush with oil and bake at 400°F / 200°C for about 20–25 minutes, flipping once, until golden. Baked versions are also commonly prepared this way.
Q: Can I use feta instead of Parmesan?
Yes. Feta gives a saltier, tangier flavor.
Q: Can I prepare the dip ahead?
Yes. It can be made several hours ahead and kept refrigerated.
Q: How do I store leftovers?
Refrigerate cooked fritters in a covered container and use within 3–4 days. Reheat in an oven, air fryer, or skillet for the best texture.