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Crispy Parmesan Zucchini Fritters with Creamy Garlic Aioli

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Quick, crispy zucchini fritters packed with parmesan cheese and served with a creamy garlic aioli. Perfect for a fast, flavorful snack or light meal.

Ingredients

Scale
  • 2 medium zucchinis (about 12 ounces / 340 grams), grated
  • 1 teaspoon salt (to draw out moisture)
  • 1 large egg, lightly beaten (room temperature)
  • 1/2 cup grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • 1/2 cup all-purpose flour (can substitute almond flour for gluten-free)
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons fresh parsley, chopped (optional)
  • Olive oil or vegetable oil for frying (enough to coat pan)
  • For the creamy garlic aioli:
  • 1/2 cup mayonnaise
  • 1 large garlic clove, finely minced or grated
  • 1 teaspoon fresh lemon juice
  • Salt and pepper to taste
  • Optional: pinch of smoked paprika or cayenne pepper

Instructions

  1. Grate the zucchini using a box grater or food processor. Place grated zucchini in a large bowl and sprinkle with 1 teaspoon salt. Let sit for 10 minutes to draw out moisture.
  2. Transfer zucchini to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible to prevent sogginess.
  3. In the bowl, combine squeezed zucchini, beaten egg, grated Parmesan, flour, minced garlic, black pepper, and parsley if using. Stir until just combined; mixture should hold together but be slightly loose.
  4. Heat 2 tablespoons olive or vegetable oil in a non-stick skillet over medium heat until shimmering but not smoking.
  5. Scoop batter by tablespoonfuls into the pan, flattening slightly to form 2-3 inch patties. Cook 3-4 minutes per side until golden brown and crisp. Avoid overcrowding; cook in batches if needed.
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (around 200°F / 95°C) while frying remaining fritters.
  7. To make the garlic aioli, whisk together mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl. Adjust seasoning and add smoked paprika or cayenne if desired.
  8. Serve warm fritters with a generous dollop of creamy garlic aioli. Garnish with extra parsley or a lemon wedge if desired.

Notes

Squeezing out zucchini moisture is essential for crispy fritters. Use fresh Parmesan for best flavor and crust. Maintain medium heat to avoid burning or greasy fritters. Batter can rest 5-10 minutes for better texture. Leftovers reheat best in a skillet to retain crispiness. Baking option available but less crispy.

Nutrition

Keywords: zucchini fritters, parmesan, garlic aioli, crispy fritters, quick snack, easy appetizer, gluten-free option

Find it online: https://wigglebite.com/crispy-parmesan-zucchini-fritters-recipe-easy-best-with-creamy-garlic-aioli/