Zucchini Cheese Fritters Dip (Printable Recipe)

Crispy zucchini fritters with cheese and herbs, served with garlic-yogurt mustard dip.

# Ingredients You'll Need:

→ Vegetable-Cheese Fritters

01 - 3 large eggs
02 - 1 teaspoon salt
03 - 1/2 teaspoon paprika
04 - 100 grams finely grated cheese (cheddar or mozzarella)
05 - 1 medium zucchini, grated and drained
06 - Salt and pepper to taste
07 - 1 medium onion, finely chopped
08 - 1 medium carrot, grated
09 - 1 small tomato, diced
10 - 1 small bell pepper, diced
11 - 1 cup all-purpose flour
12 - 1 cup breadcrumbs
13 - Vegetable oil for frying or baking
14 - Fresh dill, chopped (for garnish)
15 - Fresh parsley, chopped (for garnish)

→ Garlic-Yogurt Mustard Dip

16 - 2 tablespoons plain yogurt
17 - 2 garlic cloves, minced
18 - 1 tablespoon mustard
19 - 1 tablespoon chopped parsley
20 - Salt and pepper to taste

# Steps to Follow:

01 - In a bowl, whisk together the eggs, salt, and paprika until fully combined.
02 - Grate the zucchini, sprinkle with salt and pepper, and let sit for 10 minutes. Press to release excess moisture.
03 - Heat oil in a skillet. Cook onion until translucent, then add carrot, tomato, and bell pepper. Sauté for 3–4 minutes and remove from heat.
04 - Combine egg mixture, drained zucchini, sautéed vegetables, and grated cheese. Stir in flour and breadcrumbs until thick batter forms.
05 - Form the batter into patties by hand or scoop. Flatten and smooth edges evenly.
06 - Bake at 180°C (350°F) for 15–20 minutes per side or pan-fry over medium heat for 5 minutes each side until golden.
07 - Combine yogurt, garlic, mustard, parsley, salt, and pepper. Mix well and chill before serving.
08 - Plate the fritters and top with chopped dill and parsley. Serve with dip on the side or drizzled on top.

# Extra Tips:

01 - Draining zucchini thoroughly is essential to prevent soggy fritters and achieve a crisp texture.
02 - Resting the batter before shaping helps improve binding and consistency.

Go Back