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Crispy Cheesy Zucchini Fritters with Garlic Aioli

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These crispy cheesy zucchini fritters are golden and lacy on the outside, tender and cheesy on the inside, and served with a creamy garlic aioli. They’re a quick, easy, and crowd-pleasing way to use up summer zucchini.

Ingredients

Scale
  • 2 medium zucchini (about 1 pound total)
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 cup shredded low-moisture mozzarella cheese
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley or chives (optional)
  • 1/4 cup olive oil or avocado oil (for frying)
  • For the Garlic Aioli:
  • 1/2 cup mayonnaise
  • 2 cloves garlic, minced or grated
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Shred the zucchini. Wash and trim the ends, then grate using a box grater or food processor with shredding disc. You should have about 3 to 4 cups.
  2. Salt and drain. Place shredded zucchini in a colander, sprinkle with 1 teaspoon salt, and toss. Let sit for 10 minutes to draw out moisture.
  3. Squeeze out liquid. Transfer zucchini to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
  4. Mix the batter. In a large bowl, combine squeezed zucchini, beaten eggs, Parmesan, mozzarella, flour, garlic powder, and black pepper. Stir until thick and sticky.
  5. Make the aioli. In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, and a pinch of salt and pepper. Refrigerate until ready to serve.
  6. Heat the oil. Place a skillet over medium heat and add enough oil to coat the bottom (about 2 to 3 tablespoons). Heat until shimmering.
  7. Form and fry. Scoop about 2 tablespoons of batter and shape into a patty. Place in hot oil and flatten slightly to 1/2 inch thick. Cook 3 to 4 fritters at a time.
  8. Cook until golden. Cook undisturbed for 3 to 4 minutes per side, until edges are golden and lacy. Flip carefully with a thin spatula and cook 2 to 3 minutes more.
  9. Drain and repeat. Transfer fritters to a paper towel-lined plate or wire rack. Add more oil as needed and repeat with remaining batter. Keep warm in a 200°F oven if desired.
  10. Serve immediately. Arrange fritters on a platter with garlic aioli for dipping. Garnish with fresh herbs if desired.

Notes

Salting and squeezing the zucchini is crucial for crispy fritters. Use a thin spatula for easier flipping. Keep fritters small (2 tablespoons of batter) for even cooking. Reheat in a skillet or air fryer for best texture.

Nutrition

Keywords: zucchini fritters, cheesy zucchini fritters, crispy zucchini fritters, garlic aioli, summer zucchini recipe, easy appetizer

Find it online: https://bakebeam.com/crispy-cheesy-zucchini-fritters-with-garlic-aioli/