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Crispy Yellow Squash and Zucchini Fritters Recipe Easy Homemade Lemon Aioli

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These crispy yellow squash and zucchini fritters are perfectly golden and flavorful, paired with a bright, tangy homemade lemon aioli. A quick and easy summer recipe that delivers a satisfying crunch and fresh taste every time.

Ingredients

Scale
  • 2 medium yellow squash, grated (about 2 cups)
  • 2 medium zucchini, grated (about 2 cups)
  • 2 large eggs, room temperature
  • ½ cup (60g) all-purpose flour (can substitute almond flour for gluten-free)
  • ¼ cup (about 25g) grated Parmesan cheese
  • 2 tablespoons fresh herbs (parsley or dill), chopped (optional)
  • Salt and pepper to taste
  • ½ teaspoon garlic powder
  • Olive oil or avocado oil for frying
  • For the lemon aioli:
  • ½ cup (120ml) mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove, finely minced or grated
  • A pinch of salt
  • 1 tablespoon olive oil

Instructions

  1. Grate the yellow squash and zucchini using a box grater or food processor into a large mixing bowl, yielding about 4 cups total.
  2. Transfer the grated squash and zucchini into a clean dish towel or cheesecloth and squeeze out as much moisture as possible.
  3. In the large bowl with the drained squash and zucchini, add eggs, flour, grated Parmesan, chopped herbs, garlic powder, salt, and pepper. Stir gently until just combined. If too wet, add a tablespoon more flour.
  4. In a small bowl, whisk together mayonnaise, lemon juice, minced garlic, olive oil, and a pinch of salt until smooth. Refrigerate while frying fritters.
  5. Heat about ¼ inch (6mm) of oil in a large skillet over medium heat until a small drop of batter sizzles immediately but does not smoke.
  6. Scoop heaping tablespoons of batter into the hot oil, flatten gently with the back of the spoon. Fry 3-4 fritters at a time for 3-4 minutes per side until golden brown and crisp. Adjust heat as needed.
  7. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (around 200°F/90°C) if making in batches.
  8. Serve the fritters warm with a dollop of lemon aioli or serve the aioli on the side for dipping.

Notes

Squeeze out as much moisture as possible from the grated squash and zucchini to avoid soggy fritters. Use medium heat and adjust as needed to prevent burning. Flip fritters only once for best results. Let batter rest 5-10 minutes before frying to improve texture. Keep cooked fritters warm in a low oven if making in batches.

Nutrition

Keywords: yellow squash fritters, zucchini fritters, lemon aioli, summer recipe, crispy fritters, easy snack, gluten-free option, vegetarian

Find it online: https://eliplate.com/crispy-yellow-squash-and-zucchini-fritters-recipe-easy-homemade-lemon-aioli/