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Crispy Zucchini Fritters Recipe with Easy Tangy Lemon Garlic Aioli

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These crispy zucchini fritters are crunchy on the outside and tender inside, paired perfectly with a tangy lemon garlic aioli that adds a refreshing punch. Quick and easy to make, they are a crowd-pleasing snack or light meal.

Ingredients

Scale
  • 3 medium zucchini (about 1 pound / 450 g), grated and well-drained
  • 1 teaspoon salt (to draw out moisture)
  • 2 large eggs, room temperature
  • ½ cup all-purpose flour (about 60 g) — can swap with almond flour for gluten-free option
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • Freshly ground black pepper, to taste
  • Olive oil or vegetable oil, for frying
  • ½ cup mayonnaise
  • 1 large garlic clove, minced
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1 teaspoon lemon zest
  • Salt and pepper, to taste
  • Optional: pinch of smoked paprika

Instructions

  1. Grate the zucchini using a box grater or food processor into a large bowl. Sprinkle with 1 teaspoon salt and toss gently. Let sit for about 10 minutes to draw out moisture.
  2. Transfer the zucchini to a clean kitchen towel or cheesecloth and twist/press firmly to remove as much liquid as possible.
  3. In a large bowl, combine the drained zucchini, eggs, flour, grated Parmesan, minced garlic, fresh parsley, and freshly ground black pepper. Stir until evenly combined but do not overmix.
  4. In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, lemon zest, salt, and pepper. Optionally add smoked paprika. Cover and refrigerate until serving.
  5. Heat a non-stick or cast-iron skillet over medium heat. Add about 2 tablespoons of olive oil and heat until shimmering but not smoking.
  6. Scoop about 2 tablespoons of batter per fritter and gently flatten into patties in the hot oil. Fry for 3–4 minutes on each side until golden brown and crispy. Cook in batches if needed.
  7. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (around 200°F / 95°C) while frying the rest.
  8. Serve the fritters hot with a generous dollop of the tangy lemon garlic aioli on the side. Garnish with extra parsley or lemon wedges if desired.

Notes

Remove as much moisture as possible from the zucchini to ensure crispy fritters. Use medium heat to avoid burning. Keep cooked fritters warm in a low oven. The lemon garlic aioli can be made ahead and refrigerated for at least 30 minutes to meld flavors. For gluten-free, substitute all-purpose flour with almond or chickpea flour. Baking is an option but yields less crispy fritters.

Nutrition

Keywords: zucchini fritters, crispy fritters, lemon garlic aioli, easy snack, vegetarian, gluten-free option, summer recipe

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