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Crispy Parmesan Zucchini Fritters Recipe with Easy Garlic Aioli Dip

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These crispy Parmesan zucchini fritters are golden, cheesy, and perfectly seasoned, served with a creamy garlic aioli dip. Quick and easy to make, they are perfect for snacks, appetizers, or light meals.

Ingredients

Scale
  • 3 medium zucchinis, grated and squeezed dry
  • 1/2 cup finely grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 large egg, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • About 1/4 cup olive oil or vegetable oil for frying
  • For the garlic aioli dip:
  • 1/2 cup mayonnaise
  • 1 clove garlic, minced or grated
  • 1 tablespoon freshly squeezed lemon juice
  • A pinch of salt
  • A dash of black pepper

Instructions

  1. Grate the zucchinis using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to avoid soggy fritters. You should get about 1½ cups of dry zucchini.
  2. In a large bowl, combine the grated zucchini, Parmesan cheese, minced garlic, flour, beaten egg, salt, and pepper. Stir gently until fully combined. The mixture should hold together loosely but not be overly wet.
  3. Heat about 2 tablespoons of olive or vegetable oil in a non-stick or cast-iron skillet over medium heat until the oil shimmers but does not smoke.
  4. Using a spoon or your hands, scoop about 2 tablespoons of batter per fritter and gently flatten into a patty about 3 inches wide. Place patties in the hot pan without crowding.
  5. Fry for about 3-4 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (about 200°F / 90°C) if making in batches.
  7. To make the garlic aioli, whisk together mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl until smooth and creamy.
  8. Serve the fritters warm with a small bowl of garlic aioli for dipping.

Notes

Squeeze out as much moisture as possible from the zucchini to avoid soggy fritters. Use freshly grated Parmesan for best melting and flavor. Fry in batches to avoid overcrowding the pan and maintain oil temperature. Flip fritters gently and only when edges are golden and release easily from the pan. If batter is too wet, add more flour one tablespoon at a time.

Nutrition

Keywords: zucchini fritters, Parmesan fritters, garlic aioli, crispy fritters, easy appetizer, vegetarian snack

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