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Crispy Parmesan Zucchini Fritters with Tangy Lemon Herb Tzatziki

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These zucchini fritters feature crunchy edges with a tender, creamy interior, paired perfectly with a bright and refreshing lemon herb tzatziki. A quick and easy recipe that balances crispy and tender textures for a satisfying snack or side.

Ingredients

Scale
  • 3 medium zucchinis, grated and squeezed dry
  • ½ cup freshly grated Parmesan cheese
  • 2 large eggs, beaten
  • ½ cup all-purpose flour (can substitute with almond flour for gluten-free option)
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Olive oil for frying (about 2 tablespoons)
  • For the Tangy Lemon Herb Tzatziki:
  • 1 cup plain full-fat Greek yogurt (can swap with dairy-free coconut yogurt)
  • ½ cucumber, finely grated and drained
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon fresh mint, finely chopped
  • 1 clove garlic, minced
  • A pinch of salt

Instructions

  1. Grate the zucchinis using a box grater and place them in a clean kitchen towel. Twist and squeeze firmly to remove as much moisture as possible (about 5 minutes).
  2. In a large bowl, combine the grated zucchini, ½ cup freshly grated Parmesan, minced garlic, beaten eggs, and ½ cup all-purpose flour. Season with ½ teaspoon salt and a pinch of pepper. Mix gently until just combined.
  3. Let the batter rest for 5 minutes to allow the flour to absorb moisture.
  4. Prepare the tzatziki by grating the cucumber finely and squeezing out excess water. In a bowl, mix Greek yogurt, grated cucumber, lemon juice, minced garlic, chopped dill and mint, and a pinch of salt. Stir well and refrigerate until ready to serve.
  5. Heat a non-stick or cast iron skillet over medium heat and add about 2 tablespoons of olive oil. Heat until shimmering but not smoking.
  6. Scoop 2-3 tablespoon-sized portions of batter and gently press into flattened patties. Place them in the hot oil, leaving space between each. Fry for 3-4 minutes per side until golden brown and crispy. Flip gently to avoid breaking.
  7. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (about 200°F / 95°C) if frying in batches.
  8. Serve the fritters with a generous dollop of lemon herb tzatziki on the side or on top. Garnish with extra herbs or Parmesan if desired.

Notes

Pressing the zucchini to remove excess moisture is crucial for crispy fritters. Use freshly grated Parmesan for best flavor and melt. Maintain medium heat when frying to avoid burning or soggy fritters. The tzatziki tastes better after resting for an hour or two. For gluten-free, substitute flour with almond flour and adjust moisture accordingly. Reheat fritters in a skillet or toaster oven to restore crispiness; avoid microwaving.

Nutrition

Keywords: zucchini fritters, parmesan fritters, lemon herb tzatziki, crispy zucchini, easy appetizer, gluten-free option, vegetarian, homemade fritters

Find it online: https://evabake.com/crispy-parmesan-zucchini-fritters-recipe-easy-homemade-with-lemon-herb-tzatziki/