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Crispy Shredded Zucchini Fritters with Easy Garlic Dip

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These crispy shredded zucchini fritters with garlic yogurt dip are quick, easy, and perfect for using up summer zucchini. They’re golden brown on the outside, tender on the inside, and come together in just 25 minutes.

Ingredients

Scale
  • 2 medium zucchini (about 1 pound total), grated
  • 1 teaspoon salt, divided
  • 1 large egg, lightly beaten
  • 1/4 cup all-purpose flour (use gluten-free flour if needed)
  • 1/4 cup grated Parmesan cheese
  • 2 green onions, thinly sliced
  • 1 clove garlic, minced
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika (smoked paprika is lovely here)
  • 3 tablespoons olive oil, for frying (or avocado oil)
  • 1 cup plain Greek yogurt (full-fat or 2% works best)
  • 1 clove garlic, grated on a microplane
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 2 tablespoons fresh dill or parsley, chopped (optional but recommended)

Instructions

  1. Grate the zucchini: Wash the zucchini and trim off the ends. Using a box grater, shred them into a large bowl. You should have about 3 to 4 cups of shredded zucchini.
  2. Salt and rest: Toss the shredded zucchini with 1/2 teaspoon of salt. Let it sit for 10 minutes. This draws out the excess moisture. You’ll see liquid pooling at the bottom of the bowl.
  3. Squeeze, squeeze, squeeze: Transfer the zucchini to a clean kitchen towel. Gather the corners and twist tightly over the sink. Squeeze out as much liquid as you can. This step is crucial—wet zucchini means soggy fritters. Don’t be shy here.
  4. Mix the batter: In a clean bowl, combine the squeezed zucchini, beaten egg, flour, Parmesan cheese, green onions, minced garlic, remaining 1/2 teaspoon salt, black pepper, and paprika. Stir until everything is evenly combined. The mixture should be moist but not watery.
  5. Heat the oil: Place a large skillet over medium heat and add the olive oil. Let it heat up for about 2 minutes. You want it hot enough that a tiny bit of batter sizzles when it hits the pan.
  6. Form the fritters: Using a spoon or your hands, scoop about 2 tablespoons of the mixture and shape it into a patty. Don’t make them too thick—about 1/2 inch is perfect. You should get about 8 to 10 fritters.
  7. Cook until golden: Carefully place the fritters in the hot oil, leaving space between each one. Cook for 3 to 4 minutes per side, until deep golden brown and crispy. Don’t rush this step. If they’re browning too fast, lower the heat.
  8. Drain and rest: Transfer the cooked fritters to a plate lined with paper towels. This absorbs any excess oil. Let them rest for a minute or two before serving.
  9. Make the dip: While the fritters are cooking, whisk together the Greek yogurt, grated garlic, lemon juice, olive oil, and salt in a small bowl. Stir in the fresh dill or parsley if using. Taste and adjust seasoning.

Notes

Don’t skip squeezing out the zucchini water—it’s the key to crispy fritters. Use a hot pan and don’t overcrowd to avoid steaming. For extra crispiness, keep cooked fritters warm in a 200°F oven while finishing the batch. The dip can be made a day ahead for better flavor.

Nutrition

Keywords: zucchini fritters, crispy fritters, garlic dip, summer recipe, easy appetizer, vegetarian

Find it online: https://sunnysavory.com/crispy-shredded-zucchini-fritters-with-easy-garlic-dip/