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Crispy Parmesan Zucchini Fritters Recipe with Easy Garlic Herb Tzatziki

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These crispy Parmesan zucchini fritters are golden and flavorful, paired perfectly with a tangy garlic herb tzatziki. A quick and easy recipe ideal for a light dinner or appetizer.

Ingredients

Scale
  • 3 medium zucchinis (about 600g / 1.3 lbs), grated and squeezed dry
  • 1 cup finely grated Parmesan cheese
  • ½ cup (60g) all-purpose flour (or almond flour for gluten-free)
  • 2 large eggs, room temperature
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste
  • Olive oil for frying (about 3 tablespoons)
  • For the tzatziki:
  • 1 cup (240ml) Greek yogurt
  • ½ medium cucumber, finely grated and squeezed dry
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon olive oil
  • Salt and pepper to taste

Instructions

  1. Grate the zucchinis using the large holes of a box grater. Transfer the grated zucchini to a clean kitchen towel or cheesecloth and twist firmly to squeeze out as much moisture as possible, aiming for about 1 cup of dry grated zucchini.
  2. In a large bowl, combine the squeezed zucchini with Parmesan cheese, flour, eggs, minced garlic, chopped parsley, salt, and pepper. Mix gently until the batter is sticky but holds its shape.
  3. While the fritters rest for 5 minutes, prepare the tzatziki by mixing Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper in a small bowl. Stir until smooth and refrigerate.
  4. Heat a non-stick or cast iron skillet over medium heat and add enough olive oil to generously coat the bottom (about 3 tablespoons). Heat until shimmering but not smoking.
  5. Using a ¼ cup measure or your hands, scoop the batter and flatten into patties about 3 inches in diameter. Place them carefully in the hot oil, leaving space between each fritter.
  6. Fry the fritters for 3-4 minutes per side until golden brown and crisp. Adjust heat as needed to prevent burning.
  7. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Serve warm with a dollop of garlic herb tzatziki and garnish with extra parsley or a lemon wedge if desired.

Notes

Squeeze out as much moisture as possible from the zucchini to avoid soggy fritters. Do not overcrowd the pan to maintain crispiness. Use finely grated Parmesan for best texture. Let the batter rest for 5 minutes before frying. For a lighter version, bake at 400°F for 15-20 minutes, flipping halfway through.

Nutrition

Keywords: zucchini fritters, Parmesan fritters, garlic herb tzatziki, crispy fritters, easy zucchini recipe, vegetarian appetizer, gluten-free option

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