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Crispy Parmesan Zucchini Fritters Recipe Easy Homemade with Zesty Lemon Herb Aioli

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These crispy Parmesan zucchini fritters feature a golden crust and tender inside, paired perfectly with a zesty lemon herb aioli. A simple, satisfying comfort food ready in under 30 minutes.

Ingredients

Scale
  • 3 medium zucchinis, grated and excess moisture squeezed out
  • 1 large egg, beaten
  • ½ cup grated Parmesan cheese
  • ½ cup all-purpose flour (or almond flour for gluten-free option)
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon baking powder (optional)
  • 2 tablespoons fresh parsley, finely chopped
  • Olive oil or vegetable oil, for frying
  • ½ cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 small garlic clove, minced or grated
  • 1 tablespoon fresh dill, finely chopped
  • Salt and pepper to taste

Instructions

  1. Grate 3 medium zucchinis using a box grater or food processor. Place grated zucchini in a fine mesh strainer or wrap it in a clean kitchen towel and squeeze out as much moisture as possible.
  2. In a large bowl, combine the squeezed zucchini, ½ cup grated Parmesan, 1 beaten large egg, ½ cup all-purpose flour, 2 minced garlic cloves, 1 tsp salt, ½ tsp black pepper, ½ tsp baking powder (if using), and 2 tbsp chopped parsley. Mix gently until just combined.
  3. Pour about ¼ inch of olive oil or vegetable oil into a non-stick or cast iron skillet over medium heat. Test oil readiness by dropping a tiny bit of batter in; it should sizzle immediately.
  4. Using a ¼ cup measuring cup, scoop batter and carefully place into hot oil. Flatten slightly with spatula to form 3-inch rounds. Fry for about 3-4 minutes per side until golden brown and crispy. Flip gently and cook in batches.
  5. Transfer cooked fritters to a plate lined with paper towels to absorb excess oil. Keep warm in a low oven (around 200°F) while frying the rest.
  6. In a small bowl, whisk together ½ cup mayonnaise, 1 tbsp fresh lemon juice, 1 tsp lemon zest, 1 minced garlic clove, and 1 tbsp chopped dill. Season with salt and pepper to taste. Chill until ready to serve.
  7. Serve warm fritters with a generous dollop of lemon herb aioli on the side or drizzled over the top. Garnish with extra parsley or lemon wedges if desired.

Notes

Drain zucchini thoroughly to avoid sogginess. Do not overmix batter to keep fritters tender. Fry at medium heat and in batches to maintain oil temperature and crispiness. Keep cooked fritters warm in a low oven. The lemon herb aioli can be prepared up to 2 days ahead and refrigerated. For gluten-free option, substitute all-purpose flour with almond or gluten-free flour. For vegan option, use flax egg, vegan cheese, and vegan mayo.

Nutrition

Keywords: zucchini fritters, Parmesan fritters, lemon herb aioli, crispy fritters, easy zucchini recipe, gluten-free fritters, vegetarian fritters

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