Ingredients:

  • 2 medium zucchini (about 1 pound/450g), grated
  • 1 teaspoon salt (5g)
  • 1 large egg (50g), lightly beaten
  • 1/4 cup all-purpose flour (30g), plus more for dusting
  • 1/4 cup grated Parmesan cheese (25g)
  • 2 tablespoons chopped fresh parsley (about 5g)
  • 1 tablespoon chopped fresh mint (about 3g)
  • 1 clove garlic (about 3g), minced
  • 1/4 teaspoon black pepper (about 1g)
  • Vegetable oil, for frying (about 1/2 cup/120ml)
  • 1/2 cup mayonnaise (about 120g)
  • 1 clove garlic (about 3g), minced
  • 1 tablespoon lemon juice (about 15ml)
  • 1 tablespoon chopped fresh parsley (about 3g)
  • 1 teaspoon chopped fresh chives (about 1g)
  • 1/4 teaspoon black pepper (about 1g)

Instructions:

  1. Grate the zucchini and place it in a colander. Sprinkle with salt and let it drain for 15 minutes to remove excess moisture. Squeeze out any remaining liquid using your hands or a clean tea towel.
  2. In a large bowl, combine the drained zucchini, egg, flour, Parmesan cheese, parsley, mint, garlic, and pepper. Mix well to combine.
  3. In a small bowl, whisk together the mayonnaise, garlic, lemon juice, parsley, chives, and pepper. Set aside.
  4. Heat the vegetable oil in a large skillet over medium heat.
  5. Drop spoonfuls of the zucchini batter into the hot oil, flattening them slightly. Don't overcrowd the pan.
  6. Cook for 2-3 minutes per side, until golden brown and cooked through.
  7. Remove the fritters from the pan with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
  8. Serve immediately with the herby garlic aioli. Discover more zucchini recipes for inspiration!