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Crispy Parmesan Zucchini Fritters Recipe with Easy Tangy Lemon Dill Aioli

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Crispy Parmesan zucchini fritters paired with a tangy lemon dill aioli create a crunchy, cheesy, and fresh snack or light meal that’s quick and easy to prepare.

Ingredients

Scale
  • 3 medium zucchinis (about 600g), grated and squeezed dry
  • 1 cup (100g) Parmesan cheese, finely grated
  • ½ cup (60g) all-purpose flour (or almond flour for gluten-free)
  • 2 large eggs
  • 2 cloves garlic, minced
  • 2 tablespoons fresh dill, finely chopped
  • Zest of 1 lemon
  • Salt and pepper to taste
  • Olive oil or avocado oil for frying
  • For the Tangy Lemon Dill Aioli:
  • ½ cup (120ml) mayonnaise
  • 2 tablespoons Greek yogurt (or dairy-free coconut yogurt)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon fresh dill, finely chopped
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Grate the zucchini using a box grater or food processor into a large bowl (about 3 cups or 350g).
  2. Transfer grated zucchini to a clean kitchen towel or fine mesh sieve and squeeze out as much moisture as possible (3-5 minutes).
  3. In a large bowl, combine squeezed zucchini, Parmesan, flour, eggs, minced garlic, chopped dill, lemon zest, salt (about ½ teaspoon), and pepper (about ¼ teaspoon). Stir gently until well incorporated. Let rest for 5 minutes.
  4. In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, minced garlic, chopped dill, salt (about ¼ teaspoon), and pepper (a pinch). Cover and refrigerate until serving.
  5. Heat 2 tablespoons of olive or avocado oil in a non-stick or cast-iron skillet over medium heat until shimmering (3-4 minutes).
  6. Scoop about 2 tablespoons of zucchini mixture and flatten into 3-inch patties. Fry 3-4 fritters at a time without crowding the pan, cooking each side for 3-4 minutes until golden and crisp. Adjust heat as needed.
  7. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (200°F / 90°C) while frying remaining fritters.
  8. Serve fritters hot with a dollop of lemon dill aioli. Garnish with extra dill or lemon wedges if desired.

Notes

Ensure zucchini is squeezed very dry to avoid soggy fritters. Use medium heat to prevent burning and maintain crispiness. Rest batter for 5 minutes before frying. Keep cooked fritters warm in a low oven. For vegan or gluten-free versions, see variations.

Nutrition

Keywords: zucchini fritters, Parmesan fritters, lemon dill aioli, crispy fritters, vegetarian snack, easy fritters, gluten-free option, quick appetizer

Find it online: https://avabowls.com/crispy-parmesan-zucchini-fritters-recipe-with-easy-tangy-lemon-dill-aioli/