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Crispy Parmesan Zucchini Fritters with Lemon Garlic Aioli

crispy parmesan zucchini fritters - featured image
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These crispy zucchini fritters are golden, cheesy, and perfectly seasoned, served with a tangy lemon-garlic aioli that adds a bright, garlicky kick. Quick and easy to make, they are perfect as snacks, appetizers, or a side dish.

Ingredients

Scale
  • 3 medium zucchinis, grated and well-drained
  • ½ cup freshly grated parmesan cheese
  • ½ cup all-purpose flour (or almond flour for gluten-free)
  • 2 large eggs, beaten
  • 2 cloves garlic, finely minced
  • 2 tablespoons chopped fresh parsley or basil (optional)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup olive oil for frying
  • For the lemon-garlic aioli:
  • ½ cup mayonnaise
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • Pinch of salt
  • Freshly ground black pepper to taste

Instructions

  1. Grate the zucchinis using the large holes of a box grater to yield about 3 cups shredded zucchini.
  2. Transfer the shredded zucchini to a clean kitchen towel or cheesecloth and squeeze tightly over the sink for 2-3 minutes to remove as much moisture as possible.
  3. In a large bowl, combine the dried zucchini, parmesan, flour, beaten eggs, minced garlic, chopped herbs (if using), salt, and pepper. Mix until just combined; the batter should hold together but remain slightly loose.
  4. Heat 2 tablespoons olive oil in a non-stick or cast iron skillet over medium heat until hot but not smoking.
  5. Scoop about 2 tablespoons of batter per fritter and gently flatten into ¾-inch thick rounds. Place them carefully in the pan without overcrowding.
  6. Fry the fritters for 3-4 minutes on each side until golden brown and crispy, adjusting heat as needed to prevent burning.
  7. Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (about 200°F) while frying remaining batter.
  8. To make the aioli, whisk together mayonnaise, lemon juice, minced garlic, salt, and pepper in a small bowl. Adjust seasoning to taste.
  9. Serve the fritters warm with a generous dollop of lemon-garlic aioli on the side. Garnish with extra parmesan or fresh herbs if desired.

Notes

Drain zucchini thoroughly to avoid soggy fritters. Use freshly grated parmesan for best melting and flavor. Do not overcrowd the pan to maintain oil temperature and crispiness. Medium heat is best to develop a golden crust without burning. The lemon-garlic aioli can be adjusted for garlic and lemon intensity. Batter can be refrigerated up to 4 hours before frying. Leftovers reheat best in a skillet to retain crispiness.

Nutrition

Keywords: zucchini fritters, parmesan fritters, lemon garlic aioli, crispy fritters, easy snack, gluten-free option, homemade fritters

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