Crispy Parmesan Zucchini Fritters with Easy Tangy Lemon Aioli

Crispy Parmesan Zucchini Fritters are the ultimate crispy, golden appetizer. After making these many times, I’ve discovered the secret to the best zucchini fritters every time. The crispy exterior gives way to a tender, fresh interior that’s irresistible. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Fluffy Jumbo Blueberry Muffins Recipe Easy Homemade Cinnamon Crumble Top and Moist Double Chocolate Zucchini Bread Recipe Easy Fudgy Goodness.

What You'll Need for Crispy Parmesan Zucchini Fritters with Easy Tangy Lemon Aioli

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 medium zucchinis
• 1/2 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 2 large eggs
• Salt and freshly ground black pepper, to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Optional: Freshly chopped parsley
• Optional: Lemon wedges

How to Make Crispy Parmesan Zucchini Fritters with Easy Tangy Lemon Aioli

1. Prepare the zucchini: Grate the zucchini using the large holes of a box grater or a food processor fitted with the grating attachment. Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible.
2. Make the batter: In a large bowl, combine the grated zucchini, Parmesan cheese, flour, eggs, garlic powder, onion powder, oregano, basil, red pepper flakes (if using), salt, and black pepper. Mix until well combined.
3. Form the fritters: Using your hands, form the zucchini mixture into 2-inch patties, about 1/4-inch thick. You should have about 12-14 fritters.
4. Cook the fritters: Heat a large cast iron skillet or non-stick skillet over medium heat. Add enough oil to coat the bottom of the skillet. Once hot, add the fritters in a single layer, being careful not to overcrowd the skillet. Cook until golden brown and crispy, about 3-4 minutes per side. Transfer the cooked fritters to a paper towel-lined plate to drain excess oil.
5. Make the aioli: In a small bowl, whisk together the mayonnaise, lemon juice, garlic, salt, and black pepper. Taste and adjust seasoning if necessary.
6. Serve: Serve the crispy Parmesan zucchini fritters hot with the tangy lemon aioli on the side. Garnish with freshly chopped parsley and lemon wedges, if desired.

Storing & Reheating Crispy Parmesan Zucchini Fritters with Easy Tangy Lemon Aioli

Short-Term Storage

Store in an airtight container in the fridge. Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: The batter can be made up to 1 day ahead and refrigerated until ready to cook. The fritters can be formed up to 4 hours ahead and refrigerated until ready to cook.

Freezing Crispy Parmesan Zucchini Fritters with Easy Tangy Lemon Aioli

Freeze leftover fritters on a baking sheet lined with parchment paper. Once frozen, transfer to an airtight container and store in the freezer for up to 2 months. Reheat in a 350°F oven until warmed through.

How to Reheat Without Drying It Out

Oven: Reheat leftover fritters in a 350°F oven for 10-15 minutes, or until warmed through. Microwave: Reheat leftover fritters in the microwave for 30-45 seconds, or until warmed through. Note that this may make the fritters soggy.

Recipe Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with almond flour or gluten-free all-purpose flour.
• Best substitution: If you don't have Parmesan cheese, you can substitute it with an equal amount of grated Romano cheese or nutritional yeast for a vegan version.
• Make-ahead: The fritters can be formed up to 4 hours ahead and refrigerated until ready to cook. The aioli can be made up to 1 day ahead and stored in an airtight container in the refrigerator.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If the fritters are falling apart in the skillet, try refrigerating the formed patties for 30 minutes before cooking. If the fritters are not crispy enough, try cooking them for a few more minutes on each side or increasing the heat to medium-high.

Crispy Parmesan Zucchini Fritters with Easy Tangy Lemon Aioli

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free option

Ingredients

Main Ingredients

• 2 medium zucchinis
• 1/2 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 2 large eggs
• Salt and freshly ground black pepper, to taste

Seasonings

• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)

Optional Toppings

• Freshly chopped parsley
• Lemon wedges

Instructions

1. Prepare the zucchini: Grate the zucchini using the large holes of a box grater or a food processor fitted with the grating attachment. Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible.
2. Make the batter: In a large bowl, combine the grated zucchini, Parmesan cheese, flour, eggs, garlic powder, onion powder, oregano, basil, red pepper flakes (if using), salt, and black pepper. Mix until well combined.
3. Form the fritters: Using your hands, form the zucchini mixture into 2-inch patties, about 1/4-inch thick. You should have about 12-14 fritters.
4. Cook the fritters: Heat a large cast iron skillet or non-stick skillet over medium heat. Add enough oil to coat the bottom of the skillet. Once hot, add the fritters in a single layer, being careful not to overcrowd the skillet. Cook until golden brown and crispy, about 3-4 minutes per side. Transfer the cooked fritters to a paper towel-lined plate to drain excess oil.
5. Make the aioli: In a small bowl, whisk together the mayonnaise, lemon juice, garlic, salt, and black pepper. Taste and adjust seasoning if necessary.
6. Serve: Serve the crispy Parmesan zucchini fritters hot with the tangy lemon aioli on the side. Garnish with freshly chopped parsley and lemon wedges, if desired.

Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with almond flour or gluten-free all-purpose flour.
• Best substitution: If you don't have Parmesan cheese, you can substitute it with an equal amount of grated Romano cheese or nutritional yeast for a vegan version.
• Make-ahead: The fritters can be formed up to 4 hours ahead and refrigerated until ready to cook. The aioli can be made up to 1 day ahead and stored in an airtight container in the refrigerator.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If the fritters are falling apart in the skillet, try refrigerating the formed patties for 30 minutes before cooking. If the fritters are not crispy enough, try cooking them for a few more minutes on each side or increasing the heat to medium-high.

Storage

• Fridge: Store leftover fritters in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze leftover fritters on a baking sheet lined with parchment paper. Once frozen, transfer to an airtight container and store in the freezer for up to 2 months. Reheat in a 350°F oven until warmed through.
• Oven reheat: Reheat leftover fritters in a 350°F oven for 10-15 minutes, or until warmed through.
• Microwave reheat: Reheat leftover fritters in the microwave for 30-45 seconds, or until warmed through. Note that this may make the fritters soggy.
• Make ahead: The batter can be made up to 1 day ahead and refrigerated until ready to cook. The fritters can be formed up to 4 hours ahead and refrigerated until ready to cook.

Nutrition Per Serving

• Calories: 170
• Protein: 9g
• Fat: 11g
• Carbs: 10g
• Fiber: 1g
• Sugar: 2g
• Sodium: 350mg
• Cholesterol: 105mg
• Sat. Fat: 5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Parmesan Zucchini Fritters with Easy Tangy Lemon Aioli FAQs

A Warm Final Note

I can’t wait for you to try Crispy Parmesan Zucchini Fritters with Easy Tangy Lemon Aioli and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!