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Crispy Parmesan Zucchini Fritters with Easy Garlic Aioli

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These crispy parmesan zucchini fritters are a quick and easy recipe that delivers golden, cheesy, and garlicky perfection. Perfect as a weeknight side or crowd-pleasing appetizer, they’re made with simple ingredients and a foolproof technique for irresistible crunch.

Ingredients

Scale
  • 2 medium zucchini (about 1 pound or 450g total)
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • ½ cup (60g) all-purpose flour
  • ⅓ cup (40g) grated parmesan cheese
  • ¼ cup (25g) chopped fresh parsley
  • 2 green onions, thinly sliced
  • 1 clove garlic, minced
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 3–4 tablespoons olive oil or avocado oil
  • ½ cup (120g) mayonnaise
  • 1 clove garlic, minced or grated
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh parsley or dill (optional)
  • Salt and pepper to taste

Instructions

  1. Shred the zucchini. Wash and dry your zucchini, then trim off the ends. Using a box grater, shred the zucchini into a large bowl. You should have about 3-4 cups of shredded zucchini.
  2. Salt and drain the zucchini. Sprinkle 1 teaspoon of salt over the shredded zucchini and toss to combine. Let it sit for 10 minutes. You’ll see liquid pooling at the bottom of the bowl.
  3. Squeeze out the moisture. Transfer the salted zucchini to a clean kitchen towel or cheesecloth. Gather the edges and twist, squeezing firmly over the sink. Keep squeezing until no more water drips out.
  4. Mix the fritter batter. In a large bowl, combine the squeezed zucchini, beaten egg, flour, grated parmesan, chopped parsley, sliced green onions, minced garlic, black pepper, and red pepper flakes (if using). Stir until everything is evenly combined. The mixture should be thick and slightly sticky, not runny. If it looks too wet, add another tablespoon of flour.
  5. Make the garlic aioli. While the zucchini is resting, prepare the aioli. In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, Dijon mustard, and fresh herbs (if using). Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
  6. Heat the oil. Place a large non-stick or cast-iron skillet over medium heat. Add enough oil to coat the bottom of the pan—about 2-3 tablespoons. Let the oil heat up for 2-3 minutes. To test if it’s ready, drop a tiny bit of batter into the oil. If it sizzles immediately, you’re good to go.
  7. Form and fry the fritters. Using a tablespoon or a small cookie scoop, drop heaping spoonfuls of the batter into the hot oil. Gently flatten each mound with the back of the spoon to form a patty about 2-3 inches wide. Don’t overcrowd the pan—work in batches of 4-5 fritters. Cook for 3-4 minutes per side, until golden brown and crispy. The edges should look lacy and dark golden. Flip carefully with a thin spatula.
  8. Drain and repeat. Transfer the cooked fritters to a plate lined with paper towels to drain excess oil. Sprinkle with a little extra salt while they’re still hot. Repeat with the remaining batter, adding more oil to the pan as needed. Between batches, let the oil come back up to temperature.
  9. Serve immediately. These fritters are best enjoyed fresh and hot, while they’re still crispy. Arrange them on a platter with the garlic aioli on the side for dipping. Garnish with extra parsley or a sprinkle of flaky sea salt if you’re feeling fancy.

Notes

Don’t skip the salting step—it draws out moisture for crispy fritters. Squeeze the zucchini until very dry. Use freshly grated parmesan for the best melt and flavor. Get the oil hot enough before frying to avoid greasy fritters. Flip carefully with a thin spatula. Season with flaky sea salt while hot.

Nutrition

Keywords: zucchini fritters, parmesan zucchini fritters, crispy zucchini fritters, garlic aioli, summer appetizer, easy fritters

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