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Crispy Parmesan Zucchini Fritters with Garlic Aioli

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These crispy parmesan zucchini fritters are golden and crunchy with a tender interior, served with a homemade garlicky aioli that adds a fresh, flavorful kick. Perfect as a quick appetizer or light dinner.

Ingredients

Scale
  • 3 medium zucchini (about 2 cups grated)
  • 1 teaspoon salt
  • 1 large egg, room temperature
  • ½ cup all-purpose flour (about 65 grams)
  • ½ cup freshly grated Parmesan cheese (about 50 grams)
  • 2 cloves garlic, minced
  • Freshly ground black pepper, to taste
  • Olive oil or vegetable oil, for frying
  • ½ cup mayonnaise
  • 2 cloves garlic, finely minced or grated
  • 1 tablespoon fresh lemon juice
  • Salt and pepper, to taste

Instructions

  1. Wash and trim the zucchini. Grate coarsely using a box grater or food processor to yield about 2 cups.
  2. Place grated zucchini in a fine-mesh sieve or clean kitchen towel, sprinkle with 1 teaspoon salt, and let sit for 10 minutes to draw out moisture.
  3. Firmly squeeze out as much liquid as possible from the zucchini using your hands or by twisting the towel until almost dry.
  4. In a large bowl, combine the squeezed zucchini, 1 large room-temperature egg, ½ cup all-purpose flour, ½ cup freshly grated Parmesan, minced garlic, and freshly ground black pepper. Stir until thoroughly incorporated. If too wet, add 1 tablespoon more flour.
  5. Heat 2 tablespoons of olive or vegetable oil in a large non-stick skillet over medium heat until hot but not smoking.
  6. Scoop about 2 tablespoons (30 grams) of batter per fritter and gently press into flat patties. Place in hot oil without overcrowding (3-4 fritters per batch).
  7. Fry for 3-4 minutes per side until golden brown and crispy, adjusting heat as needed to avoid burning.
  8. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (about 200°F) while cooking remaining fritters.
  9. In a small bowl, mix mayonnaise, finely minced garlic, fresh lemon juice, salt, and pepper to make the garlic aioli. Refrigerate until serving.
  10. Serve fritters warm with garlic aioli drizzled or dolloped on top. Garnish with chopped parsley or extra Parmesan if desired.

Notes

Drain zucchini thoroughly to avoid soggy fritters. Use freshly grated Parmesan for better melt and flavor. Do not overcrowd the pan to maintain oil temperature and crispiness. Let batter rest 5-10 minutes before frying. Reheat leftovers in a skillet to keep crispness; avoid microwaving.

Nutrition

Keywords: zucchini fritters, parmesan fritters, garlic aioli, crispy fritters, easy appetizer, vegetarian, quick recipe

Find it online: https://jodierecipes.com/crispy-parmesan-zucchini-fritters-recipe-easy-homemade-with-garlic-aioli/