Print

Crispy Parmesan Herb Zucchini Fritters Recipe Easy Homemade with Creamy Sour Cream Dip

crispy parmesan herb zucchini fritters - featured image
Print Recipe

These crispy zucchini fritters combine grated zucchini, parmesan, and fresh herbs for a flavorful, crunchy snack or appetizer, served with a creamy sour cream dip that adds a tangy balance.

Ingredients

Scale
  • 3 medium zucchinis, grated and squeezed dry
  • ½ cup finely grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill or basil
  • ½ cup all-purpose flour (can substitute with almond flour for gluten-free)
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Olive oil or vegetable oil for frying
  • For the creamy sour cream dip:
  • ½ cup full-fat sour cream
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon garlic powder
  • 1 tablespoon chopped fresh chives or parsley
  • Salt and pepper to taste

Instructions

  1. Wash and trim the ends off the zucchinis. Grate them finely using a box grater or food processor to yield about 3 cups (roughly 360 grams) of grated zucchini.
  2. Place the grated zucchini in a clean kitchen towel or cheesecloth and twist and squeeze firmly over the sink to remove as much liquid as possible (about ½ to ¾ cup of liquid).
  3. In a large bowl, combine the drained zucchini with ½ cup grated parmesan, 2 tablespoons chopped parsley, 1 tablespoon chopped dill or basil, 2 beaten eggs, ½ cup all-purpose flour, 2 minced garlic cloves, and salt and pepper to taste. Stir until the mixture holds together but isn’t too wet. Add more flour tablespoon by tablespoon if too loose.
  4. Heat about 2 tablespoons of olive or vegetable oil in a skillet over medium heat until shimmering but not smoking.
  5. Scoop about 2 tablespoons of batter for each fritter and gently flatten into a 3-inch patty. Place carefully into the hot oil without overcrowding.
  6. Cook fritters for 3-4 minutes per side until golden brown and crisp. Flip gently with a spatula to keep shape intact.
  7. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (around 200°F/95°C) if cooking in batches.
  8. While fritters cook, mix ½ cup sour cream with 1 teaspoon lemon juice, ½ teaspoon garlic powder, 1 tablespoon chopped fresh chives or parsley, and salt and pepper. Stir well and chill until serving.
  9. Serve the fritters warm alongside the creamy sour cream dip. Garnish with extra herbs if desired.

Notes

Remove excess moisture from zucchini to avoid soggy fritters. Use parmesan for best crispiness and flavor. Cook fritters over moderate heat and avoid overcrowding the pan. Keep cooked fritters warm in a low oven. For gluten-free, substitute flour with almond flour. Baking option: bake at 425°F (220°C) for 20 minutes, flipping halfway.

Nutrition

Keywords: zucchini fritters, parmesan fritters, herb fritters, crispy fritters, sour cream dip, easy appetizer, gluten-free option, vegetarian snack

Find it online: https://bitefuljoy.com/crispy-parmesan-herb-zucchini-fritters-recipe-easy-homemade-with-creamy-sour-cream-dip/