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Crispy Zucchini Parmesan Fritters Recipe with Easy Zesty Lemon Aioli

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Crispy zucchini parmesan fritters paired with a bright, tangy lemon aioli create a perfect summer snack or appetizer that’s quick and easy to make.

Ingredients

Scale
  • 3 medium zucchinis, grated and excess water squeezed out
  • ½ cup freshly grated parmesan cheese (Parmigiano-Reggiano recommended)
  • ½ cup all-purpose flour (can substitute almond flour for gluten-free)
  • 2 large eggs, room temperature
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley or basil (optional)
  • Salt and pepper to taste
  • Olive oil or vegetable oil for frying (enough to cover the bottom of the pan)
  • ½ cup mayonnaise (good-quality like Duke’s or Hellmann’s)
  • 1 tablespoon fresh lemon juice
  • Zest of 1 lemon
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • Optional: pinch of cayenne or smoked paprika

Instructions

  1. Grate the zucchinis using a box grater or food processor to yield about 3 cups. Place grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  2. In a large mixing bowl, combine grated parmesan, all-purpose flour, salt, and pepper.
  3. Add the drained zucchini, eggs, minced garlic, and chopped herbs to the dry mix. Mix until evenly combined and sticky enough to hold together when formed into patties.
  4. Heat about 3 tablespoons of olive or vegetable oil in a large skillet over medium heat until hot but not smoking.
  5. Scoop about 2 tablespoons of batter and shape into small patties (2-3 inches wide). Fry fritters in the hot oil without overcrowding the pan, cooking 3-4 minutes per side until deep golden brown and crispy.
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (200°F/90°C) while cooking the rest.
  7. In a small bowl, whisk together mayonnaise, fresh lemon juice, lemon zest, garlic powder, salt, and pepper. Add cayenne or smoked paprika if desired.
  8. Serve fritters warm with a generous dollop of zesty lemon aioli on the side.

Notes

Drain zucchini thoroughly to avoid soggy fritters. Do not overcrowd the pan to maintain crispiness. Use medium heat to prevent burning. Let batter rest 10 minutes before frying for better binding. For gluten-free, substitute all-purpose flour with almond flour. Air fryer and baking methods are available for a lighter option.

Nutrition

Keywords: zucchini fritters, parmesan fritters, lemon aioli, summer snack, crispy fritters, easy appetizer, gluten-free option

Find it online: https://eliplate.com/crispy-zucchini-parmesan-fritters-recipe-with-easy-zesty-lemon-aioli/