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Crispy Parmesan Zucchini Fritters Recipe with Easy Tangy Lemon Aioli

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Crispy, cheesy zucchini fritters paired with a light, tangy lemon aioli. A quick and easy recipe perfect for snacks, appetizers, or light meals.

Ingredients

Scale
  • 2 medium zucchinis (about 14 oz), grated and squeezed dry
  • 1 cup (100g) grated Parmesan cheese
  • 1 large egg, beaten (room temperature)
  • ½ cup (60g) all-purpose flour (or almond flour for gluten-free option)
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon smoked paprika (optional)
  • 2 tablespoons olive oil (for frying, plus extra if needed)
  • For the Tangy Lemon Aioli:
  • ½ cup (120g) Greek yogurt (or dairy-free coconut yogurt)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 small garlic clove, finely minced
  • ¼ teaspoon salt
  • Freshly ground black pepper, to taste

Instructions

  1. Grate and drain the zucchini: Wash zucchinis and grate using a box grater or food processor. Place grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
  2. Mix the fritter batter: In a large bowl, combine squeezed zucchini, grated Parmesan, beaten egg, flour, minced garlic, salt, pepper, and smoked paprika if using. Stir until well mixed. Batter should be thick enough to form patties; add more flour if too wet.
  3. Preheat the skillet: Heat 2 tablespoons olive oil over medium heat in a non-stick or cast iron skillet until shimmering but not smoking.
  4. Form and fry the fritters: Using about 2 tablespoons of batter per fritter, form small patties and place in hot skillet. Fry in batches without overcrowding. Cook 3-4 minutes per side until golden brown and crispy. Adjust heat as needed.
  5. Drain and keep warm: Transfer cooked fritters to a paper towel-lined plate to absorb excess oil. Keep warm in a low oven (about 200°F) while frying remaining fritters.
  6. Prepare the tangy lemon aioli: In a small bowl, mix Greek yogurt, lemon juice, lemon zest, minced garlic, salt, and pepper. Stir until smooth and adjust seasoning to taste.
  7. Serve: Plate fritters with a dollop of lemon aioli on the side or drizzled over. Garnish with extra lemon zest or fresh herbs if desired.

Notes

Squeeze out as much moisture as possible from zucchini to avoid soggy fritters. Use finely grated Parmesan for better texture and crust. Fry in batches without overcrowding the pan. Keep cooked fritters warm in a low oven. Reheat in skillet to maintain crispiness. Baking option: bake at 400°F for 15 minutes per side for a lighter version.

Nutrition

Keywords: zucchini fritters, parmesan fritters, lemon aioli, crispy fritters, easy appetizer, gluten-free option, vegetarian

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