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Crispy Zucchini Fritters Recipe Easy Homemade with Lemon Garlic Sauce

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These crispy zucchini fritters are quick and easy to make, featuring a perfect balance of crunchy edges and tender insides, paired with a zesty lemon garlic sauce for a fresh, flavorful twist.

Ingredients

Scale
  • 3 medium zucchini, shredded (about 3 cups or 300g)
  • 2 large eggs, room temperature
  • ½ cup all-purpose flour (60g) – can substitute almond flour for gluten-free
  • ¼ cup grated Parmesan cheese (25g)
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Olive oil for frying
  • For the lemon garlic sauce:
  • ½ cup Greek yogurt (120g) – can substitute dairy-free plain yogurt
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • Pinch of salt
  • 1 tablespoon freshly chopped parsley (optional)

Instructions

  1. Wash and trim the ends of 3 medium zucchinis. Using a box grater or food processor, shred the zucchini into a large bowl (about 3 cups or 300g). Use the fine shredding side for better batter texture. (5 minutes)
  2. Transfer the shredded zucchini onto a clean kitchen towel or cheesecloth. Wrap it up and squeeze firmly to remove as much water as possible until the zucchini feels almost dry. (5 minutes)
  3. In a large bowl, combine the squeezed zucchini, 2 large eggs (room temperature), ½ cup all-purpose flour, ¼ cup grated Parmesan cheese, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Stir until well incorporated and the mixture holds together when pressed. (5 minutes)
  4. Heat 2 tablespoons of olive oil in a non-stick or cast iron skillet over medium heat until shimmering but not smoking. (2 minutes)
  5. Scoop about 2 tablespoons of batter per fritter and gently press into a 3-inch round shape. Place carefully into the hot oil without overcrowding the pan. Cook for 3-4 minutes on each side until golden brown and crispy. Adjust heat as needed to prevent burning. (15 minutes)
  6. Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Keep warm while cooking remaining fritters. Add more oil if needed between batches. (5 minutes)
  7. In a small bowl, whisk together ½ cup Greek yogurt, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, and a pinch of salt. Stir in chopped parsley if using. Taste and adjust seasoning. (5 minutes)
  8. Serve the warm fritters with a generous dollop of lemon garlic sauce on the side or drizzled over.

Notes

Squeezing out excess moisture from zucchini is critical to avoid soggy fritters. Use room temperature eggs for better batter consistency. Adjust oil heat carefully to ensure fritters cook through without burning. Fry in batches to maintain oil temperature. Cast iron skillet yields the crispiest edges. Batter can be prepared ahead and refrigerated briefly but fry just before serving for best texture. For a lighter version, bake at 400°F (200°C) for 15-18 minutes, flipping halfway.

Nutrition

Keywords: zucchini fritters, crispy fritters, lemon garlic sauce, easy snack, vegetarian, gluten-free option, quick recipe

Find it online: https://rowanrecipes.com/crispy-zucchini-fritters-recipe-easy-homemade-with-lemon-garlic-sauce/