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Crispy Parmesan Zucchini Fritters with Zesty Lemon Aioli

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These crispy Parmesan zucchini fritters are golden and crunchy with a tender middle, paired perfectly with a bright and tangy lemon aioli. Quick and easy to make, they are perfect for appetizers or light meals.

Ingredients

Scale
  • 2 medium zucchini (about 2 cups grated)
  • 1/2 teaspoon salt
  • 1 large egg, beaten (room temperature)
  • 3/4 cup grated Parmesan cheese (about 75g)
  • 1/2 cup all-purpose flour (about 60g)
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • Olive oil or vegetable oil for frying
  • For the Zesty Lemon Aioli:
  • 1/2 cup mayonnaise (about 120g)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 small garlic clove, finely minced or grated
  • Salt and black pepper, to taste
  • 1 teaspoon olive oil (optional)

Instructions

  1. Grate the zucchini using the large holes of a box grater or food processor. Place grated zucchini in a fine mesh strainer or wrap in a clean kitchen towel. Sprinkle with 1/2 teaspoon salt and let sit for 10 minutes to draw out moisture.
  2. Squeeze out excess water from the zucchini using your hands or by twisting the towel tightly. Remove as much liquid as possible.
  3. In a large bowl, combine the squeezed zucchini, beaten egg, grated Parmesan, flour, minced garlic, black pepper, and smoked paprika if using. Stir gently until evenly combined. The mixture should be wet but hold together when pressed. Add more flour if too wet.
  4. In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, and olive oil if using. Season with salt and pepper to taste. Refrigerate until ready to serve.
  5. Heat about 2 tablespoons of olive oil or vegetable oil in a non-stick or cast iron skillet over medium heat until shimmering but not smoking.
  6. Scoop about 2 tablespoons of the zucchini mixture per fritter and flatten into a 3-inch diameter patty. Place in hot oil without overcrowding the pan. Cook for 3-4 minutes per side until golden brown and crisp. Adjust heat as needed.
  7. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Serve warm with a dollop of zesty lemon aioli.

Notes

Squeeze zucchini thoroughly to avoid soggy fritters. Use freshly grated Parmesan for best flavor and texture. Maintain medium heat while frying to ensure fritters cook through without burning. Lemon aioli can be made ahead and refrigerated. For a gluten-free option, substitute flour with almond or gluten-free baking flour. For dairy-free, replace Parmesan with nutritional yeast and use dairy-free mayo.

Nutrition

Keywords: zucchini fritters, Parmesan fritters, lemon aioli, crispy fritters, easy appetizer, vegetarian, quick snack

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