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Crispy Parmesan Crusted Zucchini Fritters Recipe Easy Garlic Aioli Dip

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Crispy, golden zucchini fritters with an irresistibly cheesy parmesan crust paired perfectly with a simple garlic aioli dip. A quick and easy snack or appetizer that impresses with minimal effort.

Ingredients

Scale
  • 2 medium zucchini (about 400g / 14 oz), grated and squeezed dry
  • 1 cup finely grated Parmesan cheese (about 100g / 3.5 oz), preferably aged
  • 2 large eggs, beaten (room temperature)
  • 1/2 cup all-purpose flour (60g / 0.5 cup) — can substitute with almond flour for gluten-free
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • Olive oil or vegetable oil, for frying
  • For the Garlic Aioli:
  • 1/2 cup mayonnaise (120g / 4 oz)
  • 1 large garlic clove, finely minced or grated
  • 1 tablespoon fresh lemon juice
  • Salt and pepper, to taste
  • Optional: a pinch of smoked paprika or cayenne

Instructions

  1. Grate the zucchini coarsely using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. (5 minutes)
  2. In a large bowl, combine grated zucchini, beaten eggs, grated parmesan, minced garlic, flour, salt, pepper, and smoked paprika if using. Stir until well combined. Add more flour if mixture is too wet. (5 minutes)
  3. Heat about 2 tablespoons of oil in a non-stick or cast-iron skillet over medium heat until shimmering but not smoking. (3 minutes)
  4. Scoop about 2 tablespoons (30g) of the mixture and form into small patties. Place in hot oil without crowding. Fry for 3–4 minutes per side until golden brown and crispy. Adjust heat as needed. (10-12 minutes)
  5. Transfer 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.
  6. Prepare the garlic aioli by whisking together mayonnaise, minced garlic, lemon juice, salt, and pepper. Adjust seasoning and add smoked paprika or cayenne if desired. (5 minutes)
  7. Serve the fritters hot with a generous dollop of garlic aioli.

Notes

Squeeze out as much moisture from zucchini as possible to prevent soggy fritters. Use finely grated parmesan for the best crust. Do not overcrowd the pan and control heat to avoid burning. Freshly make the aioli for best flavor. Batter can be refrigerated up to 24 hours. For gluten-free, substitute flour with almond or gluten-free flour. Vegan adaptations possible with flax eggs and vegan parmesan.

Nutrition

Keywords: zucchini fritters, parmesan crusted, garlic aioli, crispy fritters, easy appetizer, gluten-free option, vegetarian

Find it online: https://sparklespoon.com/crispy-parmesan-crusted-zucchini-fritters-recipe-easy-garlic-aioli-dip/