Print

Crispy Parmesan Zucchini Fritters Recipe with Easy Zesty Lemon Aioli

crispy Parmesan zucchini fritters - featured image
Print Recipe

These crispy Parmesan zucchini fritters are golden and crunchy with a nutty cheese flavor, paired perfectly with a tangy and creamy zesty lemon aioli. A quick and easy snack or appetizer that’s a crowd-pleaser.

Ingredients

Scale
  • 3 medium zucchini (about 1 pound / 450 grams), grated
  • 1 teaspoon salt (to draw out moisture)
  • 1 large egg, room temperature
  • ½ cup grated Parmesan cheese
  • ½ cup panko breadcrumbs or crushed cornflakes
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour (or almond flour for gluten-free)
  • Freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley (optional)
  • Olive oil or vegetable oil, for frying
  • ½ cup mayonnaise (use vegan mayo if preferred)
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1 teaspoon lemon zest
  • 1 small garlic clove, finely minced or grated
  • Salt and pepper, to taste
  • A pinch of smoked paprika or cayenne (optional)

Instructions

  1. Grate the zucchini using a box grater or food processor. Place grated zucchini in a large bowl and sprinkle with 1 teaspoon salt. Let sit for 10 minutes to draw out excess moisture.
  2. Wrap the zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible until almost dry.
  3. In the large bowl with drained zucchini, add egg, grated Parmesan, panko breadcrumbs or crushed cornflakes, minced garlic, flour, chopped parsley, and freshly ground black pepper. Stir until well combined. Add more breadcrumbs or flour if mixture is too wet.
  4. Heat 2-3 tablespoons of olive or vegetable oil in a large skillet over medium heat until hot but not smoking.
  5. Scoop about 2 tablespoons of the zucchini mixture and shape into small patties. Place in hot pan with space between each. Cook 3-4 minutes per side until golden brown and crispy. Adjust heat as needed.
  6. Remove fritters and drain on paper towel-lined plate. Keep warm in a low oven (about 200°F / 90°C) while frying remaining fritters.
  7. In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, salt, pepper, and smoked paprika or cayenne if using. Adjust seasoning to taste.
  8. Serve warm zucchini fritters with a bowl of zesty lemon aioli for dipping. Garnish with extra parsley or lemon wedges if desired.

Notes

Drain zucchini thoroughly to avoid soggy fritters. Use panko breadcrumbs or crushed cornflakes for extra crunch. Maintain medium heat to prevent burning or greasiness. Let batter rest 10-15 minutes before frying. Fry in batches to keep oil temperature steady. Batter can be refrigerated up to 24 hours before frying. Baking option: bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.

Nutrition

Keywords: zucchini fritters, Parmesan fritters, lemon aioli, crispy fritters, zucchini recipe, appetizer, snack, gluten-free option, vegan option

Find it online: https://ariaappetite.com/crispy-parmesan-zucchini-fritters-recipe-with-easy-zesty-lemon-aioli/