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Crispy Parmesan Zucchini Fritters with Creamy Dill Sauce

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These crispy zucchini fritters combine a tender inside with a golden Parmesan crust, served with a fresh and tangy creamy dill sauce. Perfect as a snack or side, they are quick, easy, and crowd-pleasing.

Ingredients

Scale
  • 3 medium zucchinis (about 24 ounces / 680 grams), grated (do not peel)
  • 1 cup finely grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • 2 large eggs, room temperature
  • 1/3 cup all-purpose flour (about 45 grams; can substitute almond flour for gluten-free)
  • 1 clove garlic, minced
  • 2 green onions, finely sliced (optional)
  • Salt and pepper to taste
  • 3–4 tablespoons olive oil or vegetable oil for frying
  • For the Creamy Dill Sauce:
  • 1/2 cup Greek yogurt (or sour cream)
  • 2 tablespoons fresh dill, finely chopped
  • 1 teaspoon lemon juice (fresh)
  • Salt and pepper to taste

Instructions

  1. Grate the zucchinis using a box grater or food processor and place in a large bowl (about 5 minutes).
  2. Using a clean kitchen towel or cheesecloth, press firmly to squeeze out as much liquid as possible from the grated zucchini (aim for at least half a cup of liquid removed).
  3. Add Parmesan, eggs, flour, minced garlic, sliced green onions (if using), salt (1/2 teaspoon), and pepper (1/4 teaspoon) to the zucchini. Stir until evenly combined. If too wet, add more flour one tablespoon at a time (mixing takes 3-5 minutes).
  4. Heat 3-4 tablespoons of oil in a non-stick or cast iron skillet over medium heat until shimmering but not smoking (3-4 minutes).
  5. Scoop about 2 tablespoons of batter per fritter and flatten gently into patties in the skillet. Fry in batches without overcrowding, cooking each side for 3-4 minutes until golden brown and crispy.
  6. Remove fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (200°F / 90°C) while frying the rest.
  7. To make the creamy dill sauce, combine Greek yogurt, chopped dill, lemon juice, salt, and pepper in a small bowl. Stir well and refrigerate until serving (takes less than 5 minutes).
  8. Serve fritters hot with a dollop of creamy dill sauce.

Notes

Pressing out zucchini moisture is essential to avoid soggy fritters. Do not overcrowd the pan to maintain oil temperature and crispiness. If fritters break when flipping, batter may be too wet or pan not hot enough. For a lighter version, bake at 400°F for 15-20 minutes, flipping halfway. Store leftovers in an airtight container with paper towels and reheat in skillet or toaster oven for best texture.

Nutrition

Keywords: zucchini fritters, parmesan fritters, crispy fritters, zucchini recipe, dill sauce, easy fritters, vegetarian, gluten-free option

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