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Crispy Parmesan Zucchini Fritters with Zesty Lemon Herb Aioli

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These crispy Parmesan zucchini fritters paired with a zesty lemon herb aioli are quick, easy, and perfect for snacks or light meals. The fritters have a crunchy exterior with tender zucchini inside, complemented by a bright, tangy aioli.

Ingredients

Scale
  • 3 medium zucchinis (about 600g / 1.3 lbs), grated and lightly squeezed to remove moisture
  • 1 cup (100g / 3.5 oz) grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 2 large eggs, room temperature
  • ½ cup (60g / 0.5 cup) all-purpose flour (almond or oat flour for gluten-free)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped (or basil or chives)
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil, for frying
  • ½ cup (120g / 4 oz) mayonnaise (vegan mayo if preferred)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh dill and/or parsley, finely chopped
  • 1 small garlic clove, minced
  • Salt and pepper, to taste

Instructions

  1. Grate the zucchinis using a box grater or food processor. Place grated zucchini in a fine mesh strainer or wrap in a clean kitchen towel and squeeze firmly to remove as much moisture as possible (about 5 minutes).
  2. In a large bowl, combine squeezed zucchini, grated Parmesan, eggs, flour, minced garlic, chopped parsley, salt, and pepper. Stir gently until well incorporated. The mixture should hold together when pressed but not be too dry (5 minutes).
  3. Pour vegetable oil into a skillet to about ¼-inch depth. Heat over medium-high until shimmering but not smoking (3-5 minutes).
  4. Using a ¼-cup measure, scoop batter and gently drop into hot oil. Flatten slightly with a spatula to form rounds about 3 inches wide. Fry 3-4 fritters at a time without overcrowding. Cook 3-4 minutes per side until golden brown and crispy. Adjust heat as needed (10-12 minutes per batch).
  5. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (about 200°F) if making multiple batches (optional).
  6. While fritters cook, whisk together mayonnaise, lemon juice, lemon zest, Dijon mustard, minced garlic, chopped herbs, salt, and pepper in a small bowl. Taste and adjust seasoning as needed (5 minutes).
  7. Serve warm fritters with a generous dollop of lemon herb aioli. Garnish with extra parsley or lemon wedges if desired.

Notes

Squeeze out as much moisture as possible from zucchini to avoid soggy fritters. Use fresh Parmesan for best melting and flavor. Control heat to avoid burning or greasy fritters. Fry in batches to maintain oil temperature. Aioli tastes best if made at least 15 minutes ahead to meld flavors. Leftovers reheat well in skillet or toaster oven to restore crispiness. Baking is possible but results in less crunch.

Nutrition

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

Find it online: https://bitefuljoy.com/crispy-parmesan-zucchini-fritters-recipe-easy-homemade-zesty-lemon-herb-aioli/