Ingredients

For the zucchini bites

• Zucchini — 3 medium (about 600–700 g)

• Egg — 1 large

• Parmesan cheese, finely grated — ½ cup (45–50 g)

• Breadcrumbs — ½ cup (50–60 g), plus extra if needed

• Mozzarella — ¼ cup (30 g), finely grated

• Garlic — 2 cloves, minced

• Fresh parsley — 2 tbsp, finely chopped

• Fresh dill — 1 tbsp, chopped

• Salt — ¾ tsp, plus more for draining zucchini

• Black pepper — ½ tsp

• Paprika — ½ tsp

• Onion powder — ½ tsp

• Olive oil — 1–2 tbsp for pan-frying

For the creamy herb dip

• Mayonnaise — ½ cup (115 g)

• Sour cream or Greek yogurt — ¼ cup (60 g)

• Fresh parsley — 2 tbsp

• Fresh dill — 1 tbsp

• Garlic — 1 small clove

• Lemon juice — 1 tbsp

• Olive oil — 1 tsp

• Salt — ¼ tsp

• Black pepper — ¼ tsp

Q/S: Adjust salt, pepper, lemon juice, herbs and breadcrumbs as needed according to the moisture of your zucchini.

 Method

1. Grate and drain the zucchini

Wash the zucchini and grate it using the large holes of a box grater.

Transfer it to a bowl and sprinkle with about ½ tsp salt. Leave for 10–15 minutes.

Zucchini contains a lot of water, so this step is important.

Squeeze the grated zucchini very firmly using your hands, a clean kitchen towel, or cheesecloth. Remove as much liquid as possible.

The drier the zucchini, the crispier your fritters will be.

2. Make the mixture

Place the squeezed zucchini in a large bowl.

Add:

• Egg

• Parmesan

• Mozzarella

• Breadcrumbs

• Garlic

• Parsley

• Dill

• Black pepper

• Paprika

• Onion powder

Mix thoroughly.

The mixture should be moist but firm enough to form into patties. If it feels too wet, add 1 tbsp breadcrumbs at a time until it holds together.

Let the mixture rest for 5–10 minutes so the breadcrumbs absorb excess moisture.

3. Shape

Take approximately 2 tbsp of mixture for each fritter.

Form into round patties about 1–1.5 cm thick.

You should get approximately 10–12 patties.

4. Pan-fry

Heat a large non-stick or cast-iron skillet over medium heat.

Add enough olive oil to lightly coat the bottom.

Place the patties in the pan without overcrowding.

Cook for approximately 3–4 minutes on the first side, until deeply golden brown.

Flip carefully and cook another 3–4 minutes.

The outside should be crisp and browned while the center remains soft and cheesy.

Transfer to a plate lined with paper towels.

5. Make the herb dip

Add mayonnaise, sour cream/Greek yogurt, parsley, dill, garlic, lemon juice, olive oil, salt and pepper to a bowl.

Mix until smooth.

For a thinner dip, add 1–2 tsp water or lemon juice.

Refrigerate for 15–20 minutes before serving if possible. This allows the garlic and herbs to develop more flavor.

 Oven-Baked Version

For a lighter preparation:

1. Heat oven to 220°C / 425°F.

2. Place the shaped zucchini patties on a parchment-lined baking sheet.

3. Lightly brush or spray both sides with olive oil.

4. Bake for 18–22 minutes, flipping halfway.

5. For extra browning, place under the broiler/grill for 1–2 minutes at the end.

Air fryer

Cook at 200°C / 400°F for about 10–14 minutes, flipping halfway and lightly spraying with oil.

 Approximate Nutrition

Per 1 zucchini bite, assuming 12 pieces and including the Parmesan but not the dip:

• Calories: ~85 kcal

• Protein: ~4 g

• Fat: ~4.5 g

• Carbohydrates: ~7 g

• Fiber: ~1 g

• Sugar: ~1.5 g

• Sodium: ~180–220 mg

Dip

Approximately 80–100 kcal per 2 tbsp, depending on whether you use mayonnaise + sour cream or Greek yogurt.

Full recipe including dip: roughly 1,300–1,450 kcal, depending mainly on the amount of oil, mayonnaise, cheese and breadcrumbs used.