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Crispy Garlic Parmesan Zucchini Fritters with Lemon Tzatziki

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These crispy garlic parmesan zucchini fritters paired with a refreshing lemon tzatziki are quick, easy, and perfect for a light yet satisfying meal or snack.

Ingredients

Scale
  • 3 medium zucchinis, grated and squeezed dry (about 3 cups)
  • 3 cloves garlic, finely minced
  • ½ cup freshly grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • ½ cup all-purpose flour (can substitute almond flour for gluten-free)
  • 2 large eggs, beaten
  • Salt and black pepper to taste
  • Olive oil for frying (extra virgin recommended)
  • For the Lemon Tzatziki:
  • 1 cup Greek yogurt (full fat or low fat)
  • ½ cucumber, finely grated and drained
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped (optional)
  • 1 garlic clove, minced
  • Salt to taste

Instructions

  1. Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a fine mesh sieve or wrap in a clean kitchen towel and press or squeeze out as much liquid as possible (about 5 minutes).
  2. Grate the cucumber for the tzatziki and squeeze out excess moisture the same way. Set aside (3 minutes).
  3. In a large mixing bowl, combine the squeezed zucchini, minced garlic, grated parmesan, flour, beaten eggs, salt, and pepper. Stir until well incorporated but do not overmix. The mixture should be thick enough to hold shape (5 minutes).
  4. In a small bowl, mix together Greek yogurt, grated cucumber, lemon juice, minced garlic, chopped dill, and salt to taste. Stir well and refrigerate until ready to serve (5 minutes).
  5. Heat 2 tablespoons olive oil in a non-stick or cast iron skillet over medium heat until shimmering but not smoking (2 minutes).
  6. Scoop about 2 tablespoons of batter per fritter and carefully place in the hot oil. Flatten slightly with a spatula for even cooking. Fry for 3-4 minutes on each side or until golden brown and crispy. Avoid overcrowding the pan (10-12 minutes total).
  7. Transfer cooked fritters to a paper towel-lined plate to absorb excess oil. Serve warm with lemon tzatziki on the side (2 minutes).

Notes

Squeeze out as much moisture as possible from the zucchini to ensure crispy fritters. Maintain medium heat while frying to avoid burning or greasy fritters. Fry in small batches to keep oil temperature consistent. Sprinkle extra parmesan on top after flipping for added crunch. Leftover zucchini water can be used in bread dough or soups. For baking, cook at 400°F for 20 minutes flipping halfway. To reheat, use a skillet or toaster oven to keep crispiness.

Nutrition

Keywords: zucchini fritters, garlic parmesan fritters, lemon tzatziki, easy fritters, vegetarian appetizer, gluten-free option, quick dinner, healthy snacks

Find it online: https://snappyspoon.com/crispy-garlic-parmesan-zucchini-fritters-recipe-easy-homemade-lemon-tzatziki/