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Crispy Parmesan Zucchini Fritters Recipe with Easy Lemon Herb Aioli

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These crispy parmesan zucchini fritters with zesty lemon herb aioli are a crunchy, cheesy, fresh-flavored snack or appetizer that’s quick and easy to make, perfect for any occasion.

Ingredients

Scale
  • 2 medium zucchini (about 16 oz / 450 g), grated and moisture squeezed out
  • 1/2 cup grated parmesan cheese (Parmigiano-Reggiano preferred)
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 2 large eggs, beaten (room temperature)
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying (avocado oil recommended)
  • For the lemon herb aioli:
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 teaspoon lemon zest
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon finely chopped fresh chives
  • 1 small garlic clove, minced
  • Salt and pepper, to taste

Instructions

  1. Grate the zucchini using a box grater or food processor. Place the grated zucchini in a fine mesh sieve or wrap it in cheesecloth and squeeze out as much moisture as possible (about 5 minutes) until almost dry to the touch.
  2. In a large bowl, combine the grated zucchini, parmesan, flour, beaten eggs, minced garlic, chopped parsley, salt, and pepper. Stir until evenly incorporated. If too loose, add more flour a tablespoon at a time.
  3. In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, chopped basil, chives, salt, and pepper. Chill in the fridge while cooking fritters.
  4. Pour about 1/4 inch (6 mm) of vegetable oil into a non-stick skillet over medium heat. Heat until a small drop of batter sizzles immediately (about 3-4 minutes).
  5. Scoop about 2 tablespoons (30 g) of batter per fritter and place in hot oil, flattening slightly to form 3-inch (7.5 cm) patties. Fry 3-4 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Serve warm with chilled lemon herb aioli.

Notes

Squeeze out as much moisture from zucchini as possible for crispy fritters. Use cast iron or heavy non-stick pans for even heat. Test oil temperature with a small batter drop before frying. Fry in batches to avoid overcrowding. Chill batter 10 minutes if too loose. For dairy-free, substitute parmesan with nutritional yeast and use vegan mayo. Baking option: bake at 400°F (200°C) for 15-20 minutes, flipping halfway.

Nutrition

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

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