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Crispy Parmesan Zucchini Fritters with Tangy Lemon Aioli

Parmesan zucchini fritters - featured image
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These crispy zucchini fritters are quick and easy to make, featuring a savory Parmesan flavor and served with a bright, tangy lemon aioli. Perfect for snacks, light dinners, or appetizers.

Ingredients

Scale
  • 2 medium zucchinis (about 450g / 1 lb), grated and drained
  • 1/2 cup (50g / 1.75 oz) grated Parmesan cheese
  • 1/2 cup (60g / 2.1 oz) all-purpose flour (or almond flour/gluten-free blend for GF option)
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 1/4 cup (15g / 0.5 oz) chopped fresh parsley (or basil)
  • Salt and freshly ground black pepper, to taste
  • Olive oil or vegetable oil, for frying
  • For the Tangy Lemon Aioli:
  • 1/2 cup (120g / 4.2 oz) mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 small garlic clove, finely minced
  • Salt and pepper, to taste

Instructions

  1. Grate the zucchinis using a box grater or food processor and transfer to a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much moisture as possible (about 5-7 minutes).
  2. Return the drained zucchini to a large mixing bowl. Add beaten eggs, grated Parmesan, flour, minced garlic, chopped parsley, salt, and pepper. Stir until well combined but slightly loose (3-5 minutes).
  3. Heat 2-3 tablespoons of olive or vegetable oil in a non-stick or cast iron skillet over medium heat until hot but not smoking (2-3 minutes).
  4. Scoop about 2 tablespoons of batter per fritter into the hot oil. Flatten slightly with the back of a spoon to form discs. Cook for 3-4 minutes on each side until golden brown and crispy. Fry in batches to avoid overcrowding (8-12 minutes total).
  5. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven if cooking in batches (optional).
  6. While fritters cook, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper in a small bowl. Adjust seasoning as needed (5 minutes).
  7. Serve fritters hot with a generous dollop of lemon aioli on the side or drizzled over the top. Garnish with extra parsley and lemon wedges if desired.

Notes

Squeezing out excess moisture from zucchini is crucial for crispy fritters. Use medium heat to avoid burning. If batter is too wet, add flour a tablespoon at a time. For a gluten-free option, substitute flour with almond or gluten-free flour. Baking alternative: bake at 425°F (220°C) for 15-20 minutes, flipping halfway.

Nutrition

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

Find it online: https://spoonette.com/crispy-parmesan-zucchini-fritters-recipe-easy-homemade-with-tangy-lemon-aioli/