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Crispy Parmesan Herb Zucchini Fritters Easy Homemade Recipe with Lemon Aioli

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These crispy Parmesan herb zucchini fritters feature a golden, crunchy crust with a tender, flavorful inside, perfectly complemented by a tangy lemon aioli. A simple, satisfying dish ideal for summer zucchini and quick meals.

Ingredients

Scale
  • 2 medium zucchinis (about 500g / 1 lb), grated and squeezed dry
  • ½ cup (50g) finely grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped chives
  • 1 clove garlic, minced
  • ¼ cup (30g) all-purpose flour
  • 1 large egg, beaten
  • Salt and black pepper to taste
  • Olive oil or avocado oil for frying
  • Lemon aioli:
  • ¼ cup (60ml) mayonnaise
  • 1 tablespoon fresh lemon juice
  • ½ clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Grate and drain the zucchini using a box grater or food processor. Transfer the shredded zucchini into a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible, yielding about 1 to 1½ cups of drained zucchini.
  2. In a large bowl, combine the grated zucchini, Parmesan cheese, parsley, chives, and minced garlic. Add the flour and beaten egg. Season with salt and black pepper to taste. Mix gently until just combined; avoid overworking the batter.
  3. Prepare the lemon aioli by whisking together mayonnaise, lemon juice, minced garlic, salt, and pepper in a small bowl. Cover and refrigerate until serving.
  4. Heat about 2 tablespoons of olive or avocado oil in a large skillet over medium heat until hot but not smoking.
  5. Scoop about 2 tablespoons of batter per fritter, flatten slightly into rounds, and carefully place in the hot oil without overcrowding. Fry for 3-4 minutes per side until golden brown and crispy, adjusting heat as needed.
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (about 200°F / 95°C) while frying remaining fritters.
  7. Serve the fritters warm with lemon aioli on the side for dipping.

Notes

Squeeze out as much moisture as possible from the zucchini to avoid soggy fritters. Use oils with a high smoke point like avocado or light olive oil for best crispiness. Fry in batches to maintain oil temperature and avoid overcrowding. If batter is too wet, add more flour; if too dry, add a splash of milk or another beaten egg. Baking option available at 400°F (200°C) for 15-18 minutes, flipping halfway.

Nutrition

Keywords: zucchini fritters, crispy fritters, Parmesan fritters, herb fritters, lemon aioli, summer recipe, easy snack, vegetarian

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