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Crispy Parmesan Zucchini Fritters with Garlic Aioli Dip

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These crispy zucchini fritters feature a melty parmesan center and are served with a creamy, punchy homemade garlic aioli. Perfect as a snack, appetizer, or side dish, they are quick to make and loved by both kids and adults.

Ingredients

Scale
  • 3 medium zucchinis (about 1.3 lbs / 600g), grated and well-drained
  • 1 cup (about 100g) freshly grated parmesan cheese
  • 2 cloves garlic, minced (for the batter)
  • 2 large eggs, beaten
  • ½ cup (60g) all-purpose flour (can substitute with chickpea flour or gluten-free flour blend)
  • Salt and freshly cracked black pepper, to taste
  • ¼ cup (60ml) olive oil or neutral oil for frying
  • ½ cup (120g) mayonnaise (for the garlic aioli dip)
  • 2 cloves garlic, minced (for the aioli)
  • 1 tablespoon fresh lemon juice
  • Optional: chopped fresh parsley or dill for batter and garnish

Instructions

  1. Wash and trim the zucchinis. Grate them using a box grater or food processor.
  2. Transfer grated zucchini into a clean kitchen towel or cheesecloth and squeeze hard to remove as much liquid as possible, yielding about 1 to 1½ cups of drained zucchini.
  3. In a large bowl, combine the drained zucchini, grated parmesan, minced garlic (for batter), beaten eggs, and flour.
  4. Season with about ½ teaspoon salt and ¼ teaspoon freshly cracked black pepper. Mix gently until just combined.
  5. Heat 2 tablespoons of oil in a non-stick or cast iron skillet over medium heat until shimmering but not smoking.
  6. Scoop about 2 tablespoons (30g) of batter per fritter and flatten into 3-inch (7.5 cm) round patties.
  7. Place fritters in the hot oil without overcrowding. Fry for 3-4 minutes per side until golden brown and crispy. Flip carefully.
  8. 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.
  9. Prepare the garlic aioli by whisking together mayonnaise, minced garlic (for aioli), lemon juice, salt, and pepper in a small bowl. Chill until serving.
  10. Serve fritters stacked on a platter with a dollop of garlic aioli on the side. Garnish with chopped parsley if desired.

Notes

Squeezing out excess moisture from the zucchini is essential for crispy fritters. Fry at medium heat to avoid burning the parmesan crust. Do not overmix the batter to keep fritters light and tender. Fry in batches to maintain oil temperature. Leftovers can be reheated in a skillet or oven to restore crispiness.

Nutrition

Keywords: zucchini fritters, parmesan fritters, garlic aioli, crispy fritters, vegetarian appetizer, summer recipe, easy snack

Find it online: https://prismtaste.com/crispy-parmesan-zucchini-fritters-recipe-easy-homemade-garlic-aioli-dip/