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Crispy Zucchini Parmesan Fritters with Garlic Aioli Dip

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These crispy zucchini parmesan fritters are a quick and easy snack or side dish featuring a golden crust and a tangy homemade garlic aioli dipping sauce. Perfectly crunchy outside and tender inside, they are a crowd-pleaser that uses simple pantry staples.

Ingredients

Scale
  • 3 medium zucchini, grated and squeezed dry
  • 1 cup (100g) finely grated Parmesan cheese
  • ½ cup (60g) all-purpose flour (gluten-free flour can be used)
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper, to taste
  • Olive oil or vegetable oil, for frying

Instructions

  1. Grate the zucchini using the large holes on a grater. Place grated zucchini in a clean kitchen towel and squeeze firmly to remove as much moisture as possible (about 5 minutes).
  2. In a large bowl, combine the squeezed zucchini, grated Parmesan, all-purpose flour, beaten eggs, minced garlic, and chopped parsley. Season with salt and pepper (about ½ teaspoon salt and a few cracks of black pepper). Stir until well incorporated and thick but sticky.
  3. Heat enough olive or vegetable oil in a non-stick skillet over medium heat to coat the bottom generously (about 2 tablespoons). Heat until shimmering but not smoking (2-3 minutes).
  4. Scoop out portions of the zucchini mixture with a tablespoon or hands and flatten into patties about 3 inches wide and ½ inch thick. Place in hot oil, leaving space between each.
  5. Fry fritters for 3-4 minutes on each side until golden brown and crispy. Flip gently with a spatula to keep them intact (10-12 minutes total).
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (200°F / 90°C) if desired (optional, 5 minutes).
  7. While fritters cook, whisk together mayonnaise, minced garlic, lemon juice, olive oil, salt, and pepper in a small bowl. Keep chilled until serving (5 minutes).
  8. Serve fritters warm or at room temperature with garlic aioli on the side. Garnish with extra parsley or Parmesan if desired.

Notes

Squeeze out excess moisture from zucchini to avoid soggy fritters. Use medium heat to prevent burning and ensure even cooking. Do not overcrowd the pan. For extra crunch, add a small handful of panko crumbs to the batter. Fresh garlic is essential for the aioli; avoid garlic powder. Leftovers can be reheated in a skillet or oven to regain crispiness; avoid microwaving.

Nutrition

Keywords: zucchini fritters, parmesan fritters, garlic aioli, crispy fritters, easy snack, homemade dip, vegetarian appetizer

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