Print

Crispy Parmesan Zucchini Fritters Recipe Easy Homemade with Garlic Aioli

crispy parmesan zucchini fritters - featured image
Print Recipe

These crispy Parmesan zucchini fritters are easy to make and perfect for a light brunch or casual appetizer. Served with a garlicky aioli, they offer a satisfying crunch and rich flavor.

Ingredients

Scale
  • 3 medium zucchinis (about 600 grams / 1.3 pounds), grated finely and well-drained
  • ½ cup (50g / 1.75 oz) freshly grated Parmesan cheese
  • ½ cup (60g / 0.5 cup) all-purpose flour (or almond flour/gluten-free blend for gluten-free option)
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • ½ cup (120ml / 0.5 cup) mayonnaise
  • 1 tablespoon (15ml) fresh lemon juice
  • ¼ cup (60ml / 0.25 cup) olive oil for frying
  • ¾ teaspoon salt, divided
  • Freshly ground black pepper to taste
  • Optional: 2 tablespoons fresh parsley or chives, finely chopped

Instructions

  1. Grate the zucchinis using a fine box grater or food processor. Place grated zucchini in a fine mesh strainer or wrap in a clean kitchen towel and squeeze out as much moisture as possible (5-7 minutes).
  2. In a large mixing bowl, combine the drained zucchini, Parmesan, flour, beaten eggs, salt, pepper, and optional herbs. Stir gently until combined but do not overmix (5 minutes).
  3. Prepare the garlic aioli by whisking together mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl. Chill in the refrigerator while cooking (5 minutes).
  4. Heat olive oil in a non-stick or cast-iron skillet over medium heat until shimmering but not smoking (about 3 minutes).
  5. Scoop about 2 tablespoons of batter per fritter into the hot oil, flattening gently into rounds. Fry in batches without overcrowding the pan for 3-4 minutes per side until golden brown and crisp (15-20 minutes).
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Serve warm with garlic aioli.

Notes

Drain zucchini thoroughly to avoid soggy fritters. Use freshly grated Parmesan for best flavor. Fry in batches to maintain oil temperature and crispiness. Medium heat is key to avoid burning. Batter can be adjusted with extra flour if too wet. For a lighter option, bake at 400°F (200°C) for 15 minutes, flipping halfway.

Nutrition

Keywords: zucchini fritters, Parmesan fritters, garlic aioli, easy appetizer, crispy fritters, gluten-free option, summer recipe

Find it online: https://fuzzyforker.com/crispy-parmesan-zucchini-fritters-recipe-easy-homemade-with-garlic-aioli/