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Crispy Parmesan Zucchini Fritters Recipe with Easy Garlic Herb Aioli Dip

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These crispy Parmesan zucchini fritters feature crunchy edges and tender centers, paired perfectly with a creamy garlic herb aioli dip. A quick, easy, and addictive snack or side dish that impresses without stress.

Ingredients

Scale
  • 3 medium zucchinis, grated (about 3 cups)
  • 1 cup finely grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • ½ cup all-purpose flour (60g) – can substitute almond flour for gluten-free
  • 2 large eggs, room temperature
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • Salt and black pepper to taste
  • Olive oil for frying
  • For the Garlic Herb Aioli Dip:
  • ½ cup mayonnaise (120g)
  • 1 whole head roasted garlic, soft and golden
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • Salt and pepper to taste

Instructions

  1. Grate the zucchini using the large holes of a box grater or pulse briefly in a food processor to avoid mushy texture (about 5 minutes).
  2. Transfer shredded zucchini to a clean kitchen towel or cheesecloth and twist firmly to squeeze out as much liquid as possible (about 3 minutes).
  3. In a large bowl, combine Parmesan, flour, minced garlic, chopped parsley, salt, and pepper.
  4. Add the squeezed zucchini and eggs to the dry mixture and stir until just combined, ensuring the mixture holds together but remains moist.
  5. Heat about 2 tablespoons of olive oil in a large nonstick or cast iron skillet over medium heat until shimmering (3-4 minutes).
  6. Scoop ¼ cup portions of the mixture and flatten into patties about 3 inches wide. Fry in batches, cooking each side for 3-4 minutes until deep golden brown and crispy. Flip carefully to maintain shape.
  7. Transfer cooked fritters to a paper towel-lined plate to drain excess oil and keep warm in a low oven (200°F / 90°C) while frying the rest.
  8. To make the garlic herb aioli, mash roasted garlic cloves in a small bowl. Mix with mayonnaise, lemon juice, parsley, chives, salt, and pepper. Chill until serving.
  9. Serve fritters hot with garlic herb aioli on the side for dipping.

Notes

Squeezing out zucchini moisture is crucial to avoid soggy fritters. Keep oil hot but not smoking for best crispness. If fritters fall apart, add more flour or an extra egg. Baking is possible but less crispy. For gluten-free, substitute flour with almond or gluten-free flour. Aioli can be stored up to a week refrigerated.

Nutrition

Keywords: zucchini fritters, Parmesan fritters, garlic herb aioli, crispy zucchini, easy appetizer, gluten-free option, vegetarian snack

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