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Crispy Parmesan Zucchini Fritters with Lemon Dill Aioli

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These crispy parmesan zucchini fritters feature a crunchy exterior and cheesy, tender center, paired perfectly with a tangy lemon dill aioli. Quick and easy to make, they are a crowd-pleasing appetizer or snack.

Ingredients

Scale
  • 3 medium zucchinis, grated and squeezed dry (about 4 cups)
  • 1 cup finely grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • ½ cup all-purpose flour (can substitute almond flour for gluten-free)
  • 2 large eggs, room temperature
  • 2 cloves garlic, minced
  • 2 tablespoons fresh dill, chopped
  • Salt and black pepper, to taste
  • 2–3 tablespoons olive oil or vegetable oil for frying
  • For the Lemon Dill Aioli:
  • ½ cup mayonnaise
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon fresh dill, finely chopped
  • 1 small clove garlic, minced
  • Salt and pepper, to taste

Instructions

  1. Grate about 3 medium zucchinis (roughly 4 cups grated). Place the zucchini in a clean kitchen towel and squeeze out as much moisture as possible, aiming to remove at least 1 cup of liquid.
  2. In a large bowl, combine the grated zucchini, 1 cup finely grated Parmesan, ½ cup all-purpose flour, 2 minced garlic cloves, 2 large eggs, 2 tablespoons chopped fresh dill, and a pinch of salt and black pepper. Stir gently until just combined.
  3. Heat 2-3 tablespoons of olive oil or vegetable oil in a non-stick or cast iron skillet over medium heat until the oil shimmers but does not smoke.
  4. Using a ¼ cup measuring cup, scoop batter and carefully drop into the hot oil. Flatten slightly with the back of a spatula to form 3-inch discs. Fry for about 3-4 minutes per side, or until golden brown and crisp. Fry in batches to avoid overcrowding.
  5. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (200°F / 95°C) while frying remaining fritters.
  6. In a small bowl, whisk together ½ cup mayonnaise, 2 tablespoons fresh lemon juice, 1 tablespoon chopped dill, 1 minced garlic clove, and salt and pepper to taste. Chill until ready to serve.
  7. Serve fritters stacked on a platter with a bowl of lemon dill aioli on the side for dipping. Garnish with fresh dill or lemon zest if desired.

Notes

Squeeze out as much moisture as possible from the zucchini to ensure crispiness. If batter is too wet, add an extra tablespoon of flour; if too dry, add a splash of milk or an extra egg yolk. Fry on medium heat and flip gently to keep fritters intact. Leftovers can be reheated in a skillet or toaster oven to maintain crispiness.

Nutrition

Keywords: zucchini fritters, parmesan fritters, lemon dill aioli, crispy fritters, easy appetizer, vegetarian snack

Find it online: https://fuzzyforker.com/crispy-parmesan-zucchini-fritters-recipe-easy-perfect-lemon-dill-aioli/