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Crispy Parmesan Zucchini Fritters Recipe with Easy Zesty Lemon Aioli

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Golden, crunchy zucchini fritters packed with cheesy parmesan goodness, served with a bright and tangy lemon aioli made lighter with Greek yogurt.

Ingredients

Scale
  • 2 medium zucchinis, grated and squeezed dry
  • 3/4 cup freshly grated parmesan cheese
  • 2 large eggs, room temperature
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 2 cloves garlic, minced
  • 2 green onions, thinly sliced
  • Salt and pepper to taste
  • Olive oil for frying (about 2 tablespoons)
  • For the lemon aioli:
  • 1/4 cup mayonnaise (or Greek yogurt for lighter version)
  • 2 tablespoons fresh lemon juice
  • Zest from 1 lemon
  • 1 small garlic clove, finely minced
  • Pinch of salt
  • Black pepper to taste

Instructions

  1. Grate 2 medium zucchinis using the large holes of a box grater (about 2 cups grated). Place the zucchini in a clean kitchen towel and squeeze firmly to remove as much liquid as possible (expect to squeeze out at least 1/2 cup of water).
  2. In a large bowl, combine the squeezed zucchini, 3/4 cup freshly grated parmesan, 2 large eggs, 1/2 cup all-purpose flour, 2 cloves minced garlic, and 2 sliced green onions. Season with 1/2 teaspoon salt and freshly ground black pepper to taste. Stir until evenly mixed but do not overwork the batter.
  3. Preheat a non-stick or cast iron skillet over medium heat. Add about 2 tablespoons olive oil to coat the bottom. The oil should shimmer but not smoke.
  4. Scoop about 2 tablespoons of batter per fritter and gently flatten into a round patty shape. Place them carefully in the hot oil, leaving space to avoid overcrowding. Fry for 3-4 minutes on each side until golden brown and crispy. Adjust heat as needed to prevent burning. Flip carefully with a spatula.
  5. Transfer cooked fritters to a baking sheet lined with paper towels to drain excess oil. Keep warm in a low oven (200°F / 95°C) if making in batches.
  6. In a small bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons fresh lemon juice, zest from 1 lemon, 1 minced garlic clove, a pinch of salt, and black pepper. Taste and adjust seasoning as desired.
  7. Arrange fritters on a platter and dollop or drizzle with the lemon aioli. Garnish with extra green onions or lemon zest if desired.

Notes

Squeezing zucchini dry is crucial to avoid soggy fritters. Use freshly grated parmesan for best melt and crisp texture. Medium heat frying prevents burning or greasy fritters. Keep cooked fritters warm in a low oven and drain on paper towels. For gluten-free, substitute flour with almond flour. Vegan adaptations include flax eggs and nutritional yeast.

Nutrition

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

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