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Crispy Parmesan Zucchini Fritters Recipe with Easy Creamy Garlic Aioli

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These crispy parmesan zucchini fritters are golden, savory, and paired perfectly with a creamy garlic aioli. A quick and easy snack or side that’s a crowd-pleaser for any occasion.

Ingredients

Scale
  • 3 medium zucchinis, grated and squeezed dry
  • 3/4 cup finely grated parmesan cheese (Parmigiano-Reggiano recommended)
  • 1/2 cup all-purpose flour (or almond flour for gluten-free option)
  • 2 large eggs, room temperature
  • 2 cloves garlic, minced
  • 2 stalks green onions, finely chopped
  • Salt and black pepper to taste
  • Olive oil or canola oil for frying
  • For the Creamy Garlic Aioli:
  • 1/2 cup mayonnaise
  • 1 clove garlic, finely minced or pressed
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Grate the zucchinis using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.
  2. In a large bowl, combine the grated zucchini, parmesan, flour, eggs, minced garlic, and green onions. Season with about 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir until well combined. Add more flour if the mixture is too loose.
  3. In a small bowl, mix mayonnaise, minced garlic, lemon juice, salt, and pepper to make the aioli. Cover and refrigerate until ready to serve.
  4. Pour about 1/4 inch of oil into a skillet and heat over medium heat. Test the oil by dropping a small bit of batter in; if it sizzles immediately, it’s ready.
  5. Spoon 2-3 tablespoons of batter per fritter into the hot oil, flattening slightly with the back of the spoon. Cook for 3-4 minutes per side until golden brown and crispy. Fry in batches without overcrowding the pan.
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
  7. Serve warm with a generous dollop of creamy garlic aioli.

Notes

Squeeze zucchini very well to avoid soggy fritters. Use medium heat to prevent burning the parmesan crust before the fritter cooks through. Fry in batches to maintain oil temperature. Let batter rest 5-10 minutes before frying for better binding. Aioli tastes better after resting a few hours in the fridge.

Nutrition

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

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