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Crispy Parmesan Zucchini Fritters with Zesty Lemon Aioli

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These crispy zucchini fritters feature a golden, crunchy exterior with a tender, cheesy inside, paired perfectly with a bright and creamy lemon aioli. A quick and easy recipe that even zucchini skeptics will love.

Ingredients

Scale
  • 2 medium zucchinis (about 1 lb or 500g), grated and well-drained
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1/4 cup (30g) all-purpose flour (can substitute almond flour for low-carb)
  • 1 large egg, room temperature
  • 1 clove garlic, finely minced
  • Salt and black pepper to taste
  • 3 tablespoons olive oil (extra virgin preferred)
  • For the Zesty Lemon Aioli:
  • 1/3 cup (80ml) mayonnaise (homemade or store-bought)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1/2 clove garlic, finely minced
  • Pinch of salt

Instructions

  1. Grate the zucchini using a box grater or food processor. Place the grated zucchini into a fine mesh sieve or wrap it tightly in a clean kitchen towel. Sprinkle with a pinch of salt and let it sit for 10 minutes to draw out excess moisture.
  2. After 10 minutes, firmly press or twist the towel/sieve to squeeze out as much liquid as possible to avoid soggy fritters.
  3. In a large bowl, combine the squeezed zucchini, grated Parmesan, flour, minced garlic, and a pinch of pepper. Crack in the egg and stir gently until just combined; do not overmix.
  4. Taste the mixture and add salt if needed. Let the batter rest for 5 minutes to allow the flour to hydrate.
  5. While the batter rests, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, and a pinch of salt in a small bowl to make the lemon aioli. Adjust lemon juice or zest to taste.
  6. Heat 2 tablespoons of olive oil in a non-stick or cast-iron skillet over medium heat until shimmering but not smoking.
  7. Scoop about 2 tablespoons (30 ml) of batter per fritter and gently flatten into a patty shape. Place carefully in the hot oil without overcrowding the pan.
  8. Fry for 3-4 minutes per side or until golden brown and crisp, adjusting heat as needed to prevent burning.
  9. Transfer fritters to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (about 200°F / 90°C) if making a large batch.
  10. Serve fritters hot or warm with the zesty lemon aioli on the side for dipping. Optionally, sprinkle extra grated Parmesan or fresh herbs on top.

Notes

Remove moisture thoroughly from zucchini to avoid soggy fritters. Do not overcrowd the pan when frying to maintain oil temperature and crispiness. Rest the batter for better binding. Lemon aioli can be made a day ahead for deeper flavor. For a lighter option, bake fritters at 425°F (220°C) for 20 minutes, flipping halfway.

Nutrition

Keywords: zucchini fritters, parmesan fritters, lemon aioli, crispy fritters, easy appetizer, vegetarian, gluten-free option

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