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Crispy Parmesan Zucchini Fritters Recipe with Easy Zesty Lemon Aioli

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These crispy Parmesan zucchini fritters feature golden edges and tender zucchini inside, paired with a bright and tangy zesty lemon aioli that makes the dish unforgettable.

Ingredients

Scale
  • 2 medium zucchinis, grated and well-drained
  • 1 cup finely grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • ½ cup all-purpose flour (60g) – can substitute almond flour for gluten-free option
  • 2 large eggs, room temperature
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Olive oil for frying (about 3 tablespoons)
  • For the Zesty Lemon Aioli:
  • ½ cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 clove garlic, minced
  • Pinch of salt
  • Pinch of black pepper

Instructions

  1. Wash and trim 2 medium zucchinis. Using a box grater, shred the zucchini into a large bowl (approx. 5 minutes).
  2. Place the grated zucchini in a clean kitchen towel or several layers of cheesecloth. Twist and squeeze firmly over the sink to remove as much liquid as possible (approx. 3 minutes).
  3. In the large bowl with zucchini, add 1 cup grated Parmesan, ½ cup all-purpose flour, 2 minced garlic cloves, 2 large eggs, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper. Stir until combined into a thick batter (approx. 4 minutes).
  4. Place a non-stick or cast iron skillet on medium heat. Add enough olive oil to coat the bottom—about 3 tablespoons. Let the oil warm until shimmering but not smoking (approx. 5 minutes).
  5. Use a ¼ cup measuring cup to scoop batter, then gently flatten into patties about 3 inches wide. Carefully place in the hot oil without overcrowding—fry in batches. Cook each side for 3-4 minutes until golden brown and crispy. Adjust heat as needed to avoid burning (approx. 15 minutes).
  6. Transfer cooked fritters to a plate lined with paper towels to soak up any excess oil.
  7. While fritters cook, whisk together ½ cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 minced garlic clove, a pinch of salt, and black pepper in a small bowl until smooth (approx. 5 minutes).
  8. Plate the fritters with a generous dollop or drizzle of the zesty lemon aioli and serve warm.

Notes

Squeeze out as much moisture as possible from the zucchini to ensure crispiness. Fry in batches to avoid overcrowding the pan. Use a thin, flexible spatula to flip fritters gently. Batter can be prepared up to 2 hours in advance and kept chilled. Keep cooked fritters warm in a low oven (200°F/95°C) if cooking multiple batches. For a lighter version, bake at 400°F (200°C) for 20 minutes, flipping halfway.

Nutrition

Keywords: zucchini fritters, Parmesan fritters, lemon aioli, crispy fritters, summer recipe, easy snack, vegetarian, gluten-free option

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