Print

Best Crispy Parmesan Zucchini Fritters with Easy Lemon Aioli

crispy parmesan zucchini fritters - featured image
Print Recipe

Crispy on the edges, tender in the middle, and packed with salty, nutty Parmesan flavor, these zucchini fritters are a happy accident turned into a beloved recipe. Served with a bright, garlicky lemon aioli, they’re perfect as a quick weeknight dinner, appetizer, or snack.

Ingredients

Scale
  • 2 medium zucchini (about 1 pound or 450g total)
  • 1 teaspoon kosher salt, plus more for drawing out moisture
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (50g) finely grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley or chives (optional)
  • 1/4 cup avocado or vegetable oil, for frying
  • 1/2 cup (120g) mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 clove garlic, minced or grated into a paste
  • 1/4 teaspoon salt
  • Pinch of black pepper

Instructions

  1. Wash the zucchini and trim off the ends. Using a box grater or food processor, shred the zucchini into a large bowl. You should have about 3 to 4 cups of shredded zucchini.
  2. Toss the shredded zucchini with 1 teaspoon of kosher salt. Let it sit in a colander set over a bowl or in the sink for 10 minutes.
  3. Transfer the salted zucchini to a clean kitchen towel. Gather the corners and twist tightly over the sink, squeezing out as much liquid as possible.
  4. In a large bowl, combine the squeezed-dry zucchini, 1/2 cup all-purpose flour, 1/2 cup finely grated Parmesan, 1 lightly beaten egg, 2 minced garlic cloves, 1/2 teaspoon black pepper, and the chopped parsley or chives if using. Mix until just combined. The mixture should be thick and slightly sticky.
  5. Place a large skillet over medium heat and add enough oil to coat the bottom—about 1/4 cup. Let it heat for 2 to 3 minutes. To test if it’s ready, drop a tiny bit of batter in the pan; it should sizzle immediately.
  6. Using a spoon or a small cookie scoop (about 2 tablespoons per fritter), drop the batter into the hot oil. Gently flatten each mound with the back of the spoon to about 1/2-inch thick. Leave about an inch between each fritter. Cook 4 to 5 at a time in a 12-inch skillet.
  7. Cook for 3 to 4 minutes on the first side, until the edges are golden brown and the bottom is crispy. Carefully flip with a spatula and cook for another 2 to 3 minutes on the second side. Transfer to a paper towel-lined plate or a wire rack.
  8. While the fritters cook, combine 1/2 cup mayonnaise, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 minced garlic clove, 1/4 teaspoon salt, and a pinch of black pepper in a small bowl. Whisk until smooth. Let it sit for at least 5 minutes to let the flavors meld.
  9. Serve immediately: arrange the fritters on a platter with the aioli on the side. Sprinkle a little extra salt and a squeeze of lemon over the top right before serving.

Notes

For extra crispy fritters, squeeze the zucchini bone-dry, use a hot pan with enough oil, and don’t crowd the pan. Letting cooked fritters rest on a wire rack instead of paper towels helps maintain crispiness. The aioli can be made a day ahead; flavors improve overnight.

Nutrition

Keywords: zucchini fritters, crispy zucchini fritters, Parmesan zucchini fritters, lemon aioli, summer squash recipe, easy appetizer, vegetarian fritters

Find it online: https://elaraeats.com/best-crispy-parmesan-zucchini-fritters-with-easy-lemon-aioli/