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Crispy Parmesan Zucchini Fritters with Easy Lemon Herb Yogurt

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These crispy parmesan zucchini fritters are golden, cheesy, and perfectly crunchy, served with a bright lemon herb yogurt sauce. Ready in under 30 minutes, they’re a crowd-pleasing way to use up summer zucchini.

Ingredients

Scale
  • 2 medium zucchini (about 1 pound total)
  • 1 teaspoon kosher salt
  • 1/2 cup all-purpose flour
  • 1/3 cup panko breadcrumbs
  • 1/2 cup freshly grated parmesan cheese
  • 1 large egg, at room temperature
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon red pepper flakes (optional)
  • 3 tablespoons olive oil or avocado oil, for frying
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh herbs (parsley and dill), finely chopped
  • 1 small clove garlic, minced (optional, for sauce)
  • Salt and pepper to taste

Instructions

  1. Wash and dry zucchini. Trim ends and grate using the large holes of a box grater (about 3-4 cups).
  2. Place shredded zucchini in a large bowl, sprinkle with 1 teaspoon kosher salt, toss, and let sit for 10 minutes to draw out moisture.
  3. Transfer salted zucchini to a clean kitchen towel or cheesecloth. Gather corners and twist tightly to squeeze out as much liquid as possible.
  4. In a large bowl, whisk together flour, panko breadcrumbs, grated parmesan, black pepper, and red pepper flakes (if using).
  5. In a small bowl, beat the egg with minced garlic. Add squeezed zucchini to dry ingredients, then pour in egg mixture. Stir until just combined (batter should be thick and slightly sticky).
  6. In a small bowl, combine Greek yogurt, lemon juice, lemon zest, chopped herbs, and minced garlic (if using). Stir until smooth. Season with salt and pepper to taste. Cover and refrigerate until serving.
  7. Place a large skillet over medium heat and add enough oil to coat the bottom (about 2-3 tablespoons). Heat until shimmering but not smoking.
  8. Using a heaping tablespoon or small cookie scoop, drop portions of batter into hot oil. Gently press each fritter down to about 1/2-inch thick. Cook 4-5 fritters at a time, 3-4 minutes per side, until deep golden brown and crispy.
  9. Transfer cooked fritters to a paper towel-lined plate to drain. Sprinkle with a pinch of flaky salt while hot. Repeat with remaining batter, adding more oil as needed.
  10. Serve immediately with lemon herb yogurt on the side or drizzled on top. Garnish with extra fresh herbs and lemon zest if desired.

Notes

The salt-sweat step is non-negotiable for crispy fritters. Do not use pre-shredded parmesan. Let batter rest 5 minutes after mixing for better binding. For gluten-free, use gluten-free all-purpose flour and gluten-free panko. For dairy-free, use nutritional yeast and dairy-free yogurt. Fritters are best eaten within 10 minutes of cooking. Reheat in a 375°F oven or air fryer for 5-7 minutes.

Nutrition

Keywords: zucchini fritters, crispy zucchini fritters, parmesan zucchini fritters, lemon herb yogurt, summer squash recipe, easy appetizer, vegetarian fritters

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