Print

Crispy Parmesan Zucchini Fritters Recipe with Easy Zesty Lemon Aioli Dip

crispy Parmesan zucchini fritters - featured image
Print Recipe

These crispy Parmesan zucchini fritters feature a crunchy golden crust and tender zucchini interior, served with a tangy zesty lemon aioli that perfectly complements the fritters. Quick and easy to make, they are perfect for snacks, appetizers, or light meals.

Ingredients

Scale
  • 3 medium zucchinis (about 2 cups grated and well-drained)
  • ½ cup freshly grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 2 large eggs, room temperature
  • ⅓ cup all-purpose flour (or almond flour for gluten-free option)
  • 1 clove garlic, finely minced
  • 2 tablespoons fresh parsley, chopped (optional)
  • Salt and pepper to taste
  • Olive oil for frying (extra virgin recommended)
  • For the zesty lemon aioli dip:
  • ½ cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • ¼ teaspoon garlic powder
  • Pinch of salt
  • Freshly ground black pepper to taste

Instructions

  1. Grate the zucchinis finely using a box grater or food processor to yield about 2 cups (approximately 300 grams). (5 minutes)
  2. Place grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. (5 minutes)
  3. In a large bowl, combine grated zucchini, Parmesan, eggs, flour, minced garlic, chopped parsley, salt, and pepper. Stir until just combined; batter should be thick but moist. (5 minutes)
  4. Preheat a non-stick or cast iron skillet over medium heat. Add about 2 tablespoons olive oil and heat until shimmering but not smoking. (2-3 minutes)
  5. Scoop about 2 tablespoons of batter per fritter and flatten into 3-inch round patties. Fry in batches without overcrowding the pan, cooking 3-4 minutes per side until golden brown and crispy. Adjust heat as needed. (15 minutes)
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (200°F / 90°C) while frying remaining fritters.
  7. Prepare the lemon aioli by whisking together mayonnaise, lemon juice, lemon zest, garlic powder, salt, and pepper in a small bowl. Chill until serving. (5 minutes)
  8. Serve fritters warm with a dollop of lemon aioli on the side. Garnish with extra lemon zest or chopped parsley if desired. (2 minutes)

Notes

Squeeze out zucchini moisture thoroughly to avoid soggy fritters. Do not overcrowd the pan when frying to maintain crispiness. Use fresh Parmesan cheese for best texture and flavor. Let batter rest 10 minutes before frying for better binding. Keep cooked fritters warm in a low oven until serving. For a gluten-free version, substitute all-purpose flour with almond flour. Air fryer method: spray fritters lightly with oil and cook at 375°F (190°C) for 10-12 minutes, flipping halfway.

Nutrition

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

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