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Crispy Parmesan Zucchini Fritters with Garlic Herb Sour Cream

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These crispy zucchini fritters are golden and cheesy with a tender inside, paired perfectly with a fresh garlic herb sour cream dip. A simple, quick recipe that balances crispy and tender textures for a delicious snack or light meal.

Ingredients

Scale
  • 3 medium zucchinis, grated (about 4 cups or 600 grams)
  • ½ cup (50 grams) finely grated Parmesan cheese
  • ½ cup (65 grams) all-purpose flour (can substitute almond flour for gluten-free)
  • 2 large eggs, beaten
  • 2 stalks green onions, finely chopped
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 2–3 tablespoons olive oil or vegetable oil for frying
  • For the Garlic Herb Sour Cream:
  • 1 cup (240 grams) full-fat sour cream
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon finely chopped chives (or dill)
  • 1 small garlic clove, minced (or ½ teaspoon garlic powder)
  • 1 teaspoon lemon juice
  • Pinch of salt and pepper

Instructions

  1. Grate the zucchinis using a box grater or food processor to yield about 4 cups (600 grams).
  2. Place grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly over the sink to remove as much liquid as possible (about ¾ cup).
  3. In a large bowl, combine the squeezed zucchini, Parmesan, flour, beaten eggs, green onions, garlic powder, salt, and pepper. Mix until evenly combined and the mixture holds together when pressed. Add more flour if too wet.
  4. Heat 2-3 tablespoons of olive or vegetable oil in a non-stick skillet over medium heat until shimmering but not smoking.
  5. Scoop about 2 tablespoons of batter per fritter and flatten gently into round patties. Fry in batches without overcrowding the pan.
  6. Cook each fritter for 3-4 minutes per side until golden brown and crispy. Adjust heat as needed to avoid burning.
  7. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven if cooking in batches.
  8. In a small bowl, mix sour cream with parsley, chives, minced garlic, lemon juice, salt, and pepper. Stir well and refrigerate until serving.
  9. Serve warm zucchini fritters with garlic herb sour cream for dipping.

Notes

Squeeze out as much moisture from zucchini as possible to avoid soggy fritters. Do not overcrowd the pan when frying to maintain crispiness. Use medium heat to cook fritters evenly. Leftovers can be reheated in a hot skillet or oven to restore crispness. For a gluten-free version, substitute all-purpose flour with almond flour. The garlic herb sour cream can be replaced with dairy-free yogurt for a dairy-free option.

Nutrition

Keywords: zucchini fritters, crispy fritters, Parmesan zucchini, garlic herb sour cream, easy snack, vegetarian, quick recipe

Find it online: https://bitematrix.com/crispy-parmesan-zucchini-fritters-recipe-easy-homemade-with-garlic-herb-sour-cream/