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Crispy Parmesan Zucchini Fritters Recipe with Easy 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, served with a tangy lemon aioli that perfectly balances the richness. A quick and easy snack or side dish that feels both fancy and homey.

Ingredients

Scale
  • 2 medium zucchinis (about 400g / 14 oz), grated and squeezed dry
  • ½ cup (50g) finely grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • ¼ cup (30g) all-purpose flour (can substitute with almond flour for gluten-free)
  • 1 large egg, room temperature (or flax egg for vegan adaptation)
  • 1 clove garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons olive oil (for frying)
  • ⅓ cup (80ml) mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • ½ clove garlic, minced (for aioli)
  • Pinch of salt (for aioli)

Instructions

  1. Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. (5 minutes)
  2. In a large bowl, combine the squeezed zucchini, Parmesan, flour, egg, minced garlic, chopped parsley, salt, and black pepper. Stir until evenly combined but avoid overmixing. The mixture should be sticky but hold together when formed. (5 minutes)
  3. Heat olive oil over medium heat in a non-stick or cast iron skillet until hot but not smoking. Test by dropping a tiny bit of batter in; it should sizzle immediately. (3 minutes)
  4. Scoop about 2 tablespoons (30g) of batter per fritter and flatten into a 2½-inch (6 cm) patty. Place in hot oil, spacing about 1 inch apart. Cook for 3-4 minutes on the first side until golden and crisp. Flip and cook for another 3 minutes. Fry in batches if needed. (12-15 minutes)
  5. 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. (2 minutes)
  6. Make the lemon aioli by whisking together mayonnaise, lemon juice, lemon zest, minced garlic, and a pinch of salt. Adjust seasoning to taste. (5 minutes)
  7. Serve the fritters warm with a dollop of lemon aioli. Garnish with extra parsley or lemon wedges if desired.

Notes

Squeeze zucchini thoroughly to avoid soggy fritters. Use medium heat for frying to ensure even cooking without burning. Flip gently with a thin spatula and avoid pressing fritters while cooking. For gluten-free, substitute flour with almond flour. For vegan, replace egg with flax egg and Parmesan with vegan cheese or nutritional yeast. Baking option: bake at 400°F (200°C) for 15-20 minutes, flipping halfway, for a lighter but less crispy fritter.

Nutrition

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

Find it online: https://coracooks.com/crispy-parmesan-zucchini-fritters-recipe-with-easy-tangy-lemon-aioli/