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Crispy Parmesan Zucchini Fritters with Herb Sour Cream Dip

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These crispy parmesan zucchini fritters have golden, crunchy edges and a tender, cheesy center, served with a fresh and tangy herb sour cream dip. Quick and easy to make, they are perfect for snacks, weeknights, or entertaining guests.

Ingredients

Scale
  • 3 medium zucchini, grated (about 600g or 1.3 lbs)
  • 1 cup freshly grated Parmesan cheese (about 100g)
  • ½ cup all-purpose flour (60g) – can substitute almond flour for gluten-free
  • 2 large eggs, room temperature
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley or dill, chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2–3 tablespoons olive oil or vegetable oil for frying
  • For the herb sour cream dip:
  • ½ cup sour cream (120g)
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Grate the zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible (about 5 minutes).
  2. In a large mixing bowl, combine the squeezed zucchini, grated Parmesan, flour, minced garlic, eggs, chopped parsley, salt, and pepper. Stir until well incorporated. The batter should be moist but hold together when pressed.
  3. Heat 2-3 tablespoons of oil in a non-stick or cast iron skillet over medium heat until shimmering but not smoking (about 3-4 minutes).
  4. Using a ¼ cup measuring cup or your hands, scoop the batter and flatten into patties about 3 inches wide. Place them carefully in the hot oil, leaving space between each fritter.
  5. Fry for 3-4 minutes per side until golden brown and crisp. Flip gently with a spatula to keep them intact.
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (about 200°F or 90°C) if frying in batches.
  7. While frying, prepare the herb sour cream dip by mixing sour cream, chives, parsley, lemon juice, salt, and pepper in a small bowl.
  8. Serve the fritters hot with a generous dollop of herb sour cream dip on the side.

Notes

Drying the zucchini thoroughly is crucial to avoid soggy fritters. Use freshly grated Parmesan for the best crispy crust. Maintain medium heat while frying to ensure fritters cook through without burning. Do not overcrowd the pan. Keep cooked fritters warm in a low oven if frying in batches. Batter can be prepared up to 12 hours ahead and stored in the fridge.

Nutrition

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

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