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Crispy Parmesan Zucchini Fritters with Tangy Lemon Aioli

Parmesan zucchini fritters - featured image
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These crispy Parmesan zucchini fritters are golden and cheesy with a tender inside, perfectly complemented by a fresh, tangy lemon aioli. A quick and easy recipe ideal for snacks, appetizers, or light meals.

Ingredients

Scale
  • 3 medium zucchinis (about 1 pound or 450g), grated and well-drained
  • ½ cup (50g) finely grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • ½ cup (60g) all-purpose flour (can substitute almond flour for gluten-free)
  • 2 large eggs, room temperature
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley or dill (optional)
  • ½ teaspoon salt
  • ¼ teaspoon freshly cracked black pepper
  • 2 tablespoons olive oil, for frying
  • For the lemon aioli:
  • ½ cup (120ml) mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 1 small clove garlic, minced finely
  • 1 teaspoon olive oil
  • Pinch of salt

Instructions

  1. Grate the zucchinis using a box grater or food processor to yield about 3 cups of grated zucchini.
  2. Transfer grated zucchini to a clean kitchen towel or cheesecloth and twist tightly to squeeze out at least half the moisture.
  3. In a large bowl, combine the squeezed zucchini, Parmesan, flour, eggs, minced garlic, chopped parsley, salt, and pepper. Stir gently until well incorporated without overmixing.
  4. Heat 2 tablespoons olive oil in a non-stick skillet over medium heat until shimmering but not smoking.
  5. Scoop ¼ cup (60ml) of the zucchini mixture and flatten into patties about 3 inches wide and ½ inch thick. Place in hot oil without crowding the pan.
  6. Fry fritters for 3-4 minutes per side until golden brown and crispy, adjusting heat as needed to avoid burning.
  7. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (200°F / 90°C) if frying in batches.
  8. To make the lemon aioli, whisk together mayonnaise, lemon juice, minced garlic, olive oil, and salt in a small bowl until smooth. Adjust seasoning to taste.
  9. Serve fritters warm with a dollop or drizzle of lemon aioli.

Notes

Squeezing out zucchini moisture is crucial for crispiness. Maintain medium heat and do not overcrowd the pan to ensure even cooking. The first fritter is a test for oil temperature. For gluten-free, substitute almond flour. For vegan, replace eggs with flaxseed eggs and Parmesan with vegan cheese.

Nutrition

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

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