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Crispy Parmesan Zucchini Fritters Recipe with Easy Zesty Lemon Aioli

crispy Parmesan zucchini fritters - featured image
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These crispy Parmesan zucchini fritters are a quick and easy snack or side dish featuring a crunchy texture and cheesy flavor, paired perfectly with a bright, zesty lemon aioli.

Ingredients

Scale
  • 2 medium zucchinis, shredded (about 2 cups)
  • ½ cup finely grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • ½ cup bread crumbs (plain or seasoned, Panko preferred)
  • 1 clove garlic, minced
  • 1 large egg, room temperature
  • 2 tablespoons all-purpose flour (can swap with almond flour for gluten-free)
  • Salt and pepper to taste
  • 3 tablespoons olive oil or vegetable oil for frying
  • ⅓ cup mayonnaise
  • Zest of 1 medium lemon
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon garlic powder
  • 1 teaspoon white wine vinegar or apple cider vinegar
  • Pinch of salt for aioli

Instructions

  1. Shred the zucchinis using a box grater or food processor to yield about 2 cups (approximately 5 minutes).
  2. Transfer shredded zucchini to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible over the sink.
  3. In a large mixing bowl, combine Parmesan cheese, bread crumbs, flour, minced garlic, salt, and pepper.
  4. Add the egg to the dry ingredients and mix well, then stir in the zucchini until evenly combined. If mixture is too wet, add more bread crumbs.
  5. Heat a cast iron skillet or non-stick frying pan over medium heat and add about 3 tablespoons of oil. Warm until shimmering.
  6. Scoop about 2 tablespoons of the zucchini mixture per fritter and gently flatten into patties, keeping a loose texture.
  7. Fry fritters in batches, cooking each side for 3-4 minutes until golden and crisp. Flip carefully with a spatula.
  8. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven if cooking multiple batches.
  9. In a small bowl, whisk together mayonnaise, lemon zest, lemon juice, garlic powder, vinegar, and a pinch of salt to make the lemon aioli. Adjust seasoning to taste.
  10. Serve fritters immediately with a dollop or drizzle of the zesty lemon aioli.

Notes

Squeezing out zucchini moisture is crucial to avoid soggy fritters. Use freshly grated Parmesan for best flavor. Cook fritters over medium heat to ensure they cook through without burning. Keep cooked fritters warm in a low oven if making multiple batches. Lemon aioli is best made fresh just before serving.

Nutrition

Keywords: zucchini fritters, Parmesan fritters, lemon aioli, crispy fritters, easy snack, vegetarian, quick recipe

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