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Crispy Baked Zucchini Fritters Recipe with Easy Garlic Aioli Dip

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These crispy baked zucchini fritters are a quick and easy dish perfect for busy weeknights or last-minute gatherings, paired with a flavorful garlic aioli dip for a delicious and satisfying snack or light meal.

Ingredients

Scale
  • 3 medium zucchinis, grated (about 1 1/2 pounds or 700 grams)
  • 2 large eggs, room temperature
  • 1/2 cup all-purpose flour (60 grams) – can substitute almond flour for gluten-free
  • 1/3 cup grated Parmesan cheese (30 grams)
  • 2–3 fresh garlic cloves, minced
  • 2 stalks green onions, thinly sliced (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Olive oil spray or light brushing oil for baking
  • For the Garlic Aioli:
  • 1/2 cup mayonnaise (120 ml)
  • 1 clove fresh garlic, minced
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat and lightly spray or brush with olive oil.
  2. Grate the zucchinis using a box grater or food processor. Transfer to a large mixing bowl.
  3. Salt the grated zucchini liberally (about 1 teaspoon) and let it sit for 10 minutes to draw out excess moisture.
  4. While waiting, mince the garlic and slice the green onions. Mix the garlic into the aioli ingredients (mayonnaise, lemon juice, salt, and pepper) in a small bowl and set aside.
  5. After 10 minutes, wrap the zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible.
  6. Return the zucchini to the mixing bowl and add eggs, flour, grated Parmesan, green onions, black pepper, and additional salt if needed. Stir just until combined.
  7. Scoop tablespoon-sized dollops of batter onto the prepared baking sheet, spacing about 2 inches apart. Flatten slightly with the back of a spoon.
  8. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy on both sides.
  9. Remove from oven and let cool for a few minutes before serving with garlic aioli.

Notes

Squeeze out as much moisture as possible from the grated zucchini to avoid soggy fritters. Use room temperature eggs for better binding. Flip fritters halfway through baking for even crispiness. Olive oil spray helps prevent sticking and adds crispness. Garlic aioli is highly recommended but can be substituted with sour cream or other dips. For gluten-free, substitute all-purpose flour with almond flour. For vegan version, use flax eggs and vegan mayo.

Nutrition

Keywords: zucchini fritters, baked fritters, garlic aioli, quick recipe, vegetarian, gluten-free option, healthy snack, easy appetizer

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