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Crispy Parmesan Zucchini Fritters Easy Recipe with Zesty Lemon Aioli Dip

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These crispy Parmesan zucchini fritters offer a perfect balance of crunchy exterior and tender zucchini inside, paired with a zesty lemon aioli that adds brightness and flavor. Quick and easy to make, they are perfect as a snack, side dish, or appetizer.

Ingredients

Scale
  • 3 medium zucchinis, grated and squeezed dry
  • 1 cup finely grated Parmesan cheese
  • ½ cup all-purpose flour (can substitute almond flour for gluten-free)
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • Salt and pepper to taste
  • Olive oil for frying (about 2-3 tablespoons)
  • For the Zesty Lemon Aioli:
  • ½ cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 small garlic clove, minced
  • Salt and pepper to taste

Instructions

  1. Wash and trim the ends of 3 medium zucchinis. Grate the zucchini using a box grater or food processor into a large bowl. (10 minutes)
  2. Transfer the grated zucchini to a fine mesh strainer or wrap in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. (5 minutes)
  3. In the large bowl with drained zucchini, add 1 cup grated Parmesan, ½ cup all-purpose flour, 2 beaten eggs, minced garlic cloves, chopped parsley, and salt and pepper to taste. Stir gently until combined without overmixing. (5 minutes)
  4. In a small bowl, whisk together ½ cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 minced garlic clove, and salt and pepper. Chill while frying the fritters. (5 minutes)
  5. Heat olive oil in a large skillet over medium heat until shimmering but not smoking. (3-4 minutes)
  6. Scoop about 2 tablespoons of batter per fritter into the hot oil. Flatten slightly to form 2-3 inch discs. Fry in batches to avoid overcrowding. Cook for 3-4 minutes per side until golden brown and crispy. Flip carefully with a spatula. (15-20 minutes total)
  7. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Serve warm with chilled lemon aioli. (2 minutes)

Notes

Squeeze out excess moisture from zucchini to prevent soggy fritters. Use freshly grated Parmesan for best crispiness. Keep oil at medium heat to avoid burning or greasy fritters. Flip gently with a flexible spatula. Fry in small batches to maintain oil temperature. Chill aioli for at least 15 minutes before serving. Batter can be prepared up to 4 hours ahead and refrigerated. Baking alternative: bake at 400°F (200°C) for 15 minutes, flipping halfway through.

Nutrition

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

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