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Crispy Baked Zucchini Fritters Recipe with Easy Garlic Herb Greek Yogurt Dip

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These crispy baked zucchini fritters are light, flavorful, and paired perfectly with a tangy garlic herb Greek yogurt dip. A healthier alternative to fried fritters, they’re easy to make and perfect for snacks or light meals.

Ingredients

Scale
  • 3 medium zucchini (about 600g or 1.3 lbs), grated and excess moisture squeezed out
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup (50g or 1.75 oz) grated Parmesan cheese
  • ½ cup (60g or 0.5 cup) all-purpose flour (or almond flour for gluten-free)
  • 2 garlic cloves, minced
  • ¼ cup (15g or 0.25 cup) chopped fresh parsley or dill
  • ½ teaspoon black pepper
  • ½ teaspoon baking powder
  • Olive oil spray or 1 tablespoon olive oil for baking
  • For the Garlic Herb Greek Yogurt Dip:
  • 1 cup (240g or 8 oz) plain Greek yogurt
  • 1 garlic clove, finely minced or grated
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh chopped herbs (parsley, chives, or dill)
  • Salt and pepper to taste
  • Optional: pinch of smoked paprika

Instructions

  1. Grate 3 medium zucchini using a box grater or food processor. Place the grated zucchini in a large bowl and sprinkle with 1 teaspoon salt. Let it sit for about 10 minutes to draw out excess water.
  2. Use a clean kitchen towel or cheesecloth to firmly squeeze out as much liquid as possible from the zucchini.
  3. In the large bowl with the zucchini, add 2 large eggs, ½ cup grated Parmesan, ½ cup all-purpose flour, ½ teaspoon baking powder, 2 minced garlic cloves, ¼ cup chopped fresh parsley, and ½ teaspoon black pepper. Stir well until combined.
  4. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat. Lightly spray or brush the surface with olive oil to prevent sticking.
  5. Using a tablespoon or small ice cream scoop, drop dollops of batter onto the prepared sheet, flattening each slightly to about 3 inches wide and ¼ inch thick. Leave about 1 inch space between fritters.
  6. Bake for 15 minutes, then carefully flip each fritter using a spatula. Bake for another 10-12 minutes until both sides are golden and crispy.
  7. While fritters bake, mix 1 cup Greek yogurt with 1 minced garlic clove, 1 tablespoon fresh lemon juice, 2 tablespoons chopped herbs, salt, and pepper in a small bowl. Add smoked paprika if desired.
  8. Serve the hot fritters immediately with the garlic herb Greek yogurt dip on the side.

Notes

Salting and squeezing out zucchini moisture is key to avoid soggy fritters. Use gentle folding to mix batter to prevent toughness. Bake at high heat with space between fritters for crispiness. Optional broil for 1-2 minutes for extra crisp edges. Leftovers reheat best in oven or toaster oven to maintain crispiness.

Nutrition

Keywords: zucchini fritters, baked zucchini fritters, healthy fritters, garlic herb yogurt dip, gluten-free fritters, vegetarian snack, easy zucchini recipe

Find it online: https://daintydine.com/crispy-baked-zucchini-fritters-recipe-with-easy-garlic-herb-greek-yogurt-dip/