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Crispy Parmesan Zucchini Fritters Recipe with Easy Tangy Lemon Herb Aioli

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These crispy parmesan zucchini fritters paired with a tangy lemon herb aioli offer a crunchy, flavorful snack or appetizer that’s quick and easy to prepare.

Ingredients

Scale
  • 3 medium zucchini (about 1 ½ pounds / 680 g), grated and thoroughly squeezed dry
  • 1 cup (100 g) grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • 2 large eggs, beaten (room temperature)
  • ½ cup (60 g) all-purpose flour (can swap with almond flour for gluten-free)
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • Olive oil or vegetable oil, for frying
  • ½ cup (120 g) mayonnaise (store-bought or homemade)
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon fresh dill, finely chopped (optional)
  • 1 small garlic clove, minced
  • Salt and pepper, to taste

Instructions

  1. Grate the zucchini using a box grater or food processor. Transfer to a clean kitchen towel or double-layer cheesecloth and squeeze firmly over the sink to remove as much liquid as possible (about 5 minutes).
  2. In a large bowl, combine grated zucchini, parmesan, beaten eggs, flour, minced garlic, salt, pepper, and red pepper flakes if using. Stir until just combined; the mixture should be sticky but hold together when pressed. Add more flour if too wet, 1 tablespoon at a time.
  3. Heat about 2 tablespoons of olive or vegetable oil in a large skillet over medium heat until shimmering but not smoking (about 3 minutes).
  4. Scoop about 2 tablespoons (30 g) of batter per fritter and gently flatten into a 3-inch (7.5 cm) patty. Place in hot oil, working in batches to avoid overcrowding.
  5. Fry fritters for 3-4 minutes on each side until deep golden brown and crispy. Flip only when edges look set and bottom is golden.
  6. Transfer fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (200°F / 95°C) if frying in batches.
  7. While fritters cook, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, parsley, dill, salt, and pepper in a small bowl. Adjust seasoning to taste.
  8. Serve fritters warm with a generous dollop of tangy lemon herb aioli. Garnish with extra herbs or lemon wedges if desired.

Notes

Drying the zucchini thoroughly is essential to avoid soggy fritters. Use medium to medium-high heat for frying to get a golden crust without burning. Don’t flip too soon to prevent breaking. For extra crispiness, finish fritters in a 400°F (200°C) oven for 5 minutes. The lemon herb aioli tastes better after resting a few hours. For gluten-free, swap flour with almond or gluten-free flour. Baking option: bake at 425°F (220°C) for 20-25 minutes, flipping halfway.

Nutrition

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

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