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Crispy Parmesan-Crusted Zucchini Fritters with Easy Homemade Lemon Aioli

Parmesan-Crusted Zucchini Fritters - featured image
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These crispy zucchini fritters feature a golden Parmesan crust and are served with a fresh, tangy lemon aioli. Perfect as a quick snack or appetizer, they are easy to make and delightfully flavorful.

Ingredients

Scale
  • 3 medium zucchinis, grated (about 4 cups)
  • 1 cup grated Parmesan cheese
  • ½ cup all-purpose flour (60g) (can substitute with almond flour for gluten-free)
  • 2 large eggs, beaten, room temperature
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley or basil (optional)
  • Salt and pepper, to taste
  • ¼ cup olive oil (extra virgin recommended) for frying
  • ½ cup mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 1 small clove garlic, finely minced or grated
  • Pinch of salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon olive oil (optional, for aioli texture)

Instructions

  1. Grate the zucchini using the coarse side of a box grater or pulse in a food processor until shredded, about 4 cups. This takes 5-7 minutes.
  2. Squeeze out excess moisture from the grated zucchini using a fine mesh sieve, cheesecloth, or clean kitchen towel over the sink for 3-5 minutes.
  3. In a large mixing bowl, combine the grated zucchini, Parmesan, flour, beaten eggs, minced garlic, herbs, salt, and pepper. Stir until well combined and the mixture holds together but remains moist. Add more flour if too wet.
  4. Heat olive oil in a non-stick or cast iron skillet over medium heat for about 2 minutes until hot.
  5. Scoop about 2 tablespoons of batter per fritter and gently flatten into rounds. Place in hot oil, leaving space between each. Cook for 3-4 minutes per side until golden brown and crispy. Flip carefully.
  6. Remove cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (200°F / 90°C) while cooking remaining fritters.
  7. Prepare the lemon aioli by whisking together mayonnaise, lemon juice, minced garlic, salt, pepper, and olive oil in a small bowl until smooth. Adjust seasoning to taste.
  8. Serve fritters stacked on a platter with lemon aioli on the side for dipping.

Notes

Drain zucchini well to avoid soggy fritters. Do not overcrowd the pan to ensure crispiness. Use medium heat and flip carefully. Let batter rest 5 minutes before cooking for better texture. Lemon aioli adds a fresh, tangy contrast and should not be skipped. For gluten-free, substitute flour with almond or gluten-free flour. For vegan, use flax eggs and dairy-free Parmesan alternatives.

Nutrition

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

Find it online: https://lumalunch.com/crispy-parmesan-crusted-zucchini-fritters-recipe-easy-homemade-lemon-aioli/