Zucchini Fritters with Herb-Garlic Aioli Recipe – Learn with Experts:- In order to make the most of the abundance of summer squash that is currently available, fritters that are cooked with zucchini are an ideal method to exploit this abundance. In spite of the fact that the exterior of these fritters is crisp, the interior is delicate, and as a consequence, they are delicious to the fullest extent.
Zucchini Fritters with Herb-Garlic Aioli Recipe – Learn with Experts
Crispness can be found on both the exterior and the interior. In addition, the mushrooms are accompanied by a creamy herb-garlic aioli that is a perfect match for the flavour of the mushrooms. This combination makes the mushrooms an excellent appetiser or side dish that will satisfy even the most discerning guests.
Ingredients
For the Zucchini Fritters:
- 2 medium zucchinis, grated
- 1 teaspoon salt
- 2 green onions, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 large egg, beaten
- Salt and pepper to taste
- Olive oil for frying
For the Herb-Garlic Aioli:
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Also see : Vegan Breakfast Sandwich Recipe – Learn like a Pro
Instructions
Grating the zucchinis and placing them in a colander is the first step in the process. Sprinkle them with salt, then allow them to sit for approximately ten minutes so that the extra moisture may evaporate. After that, using a clean dish towel, squeeze out as much liquid as you can from the zucchini slices.
The zucchini that has been grated, green onions, parsley, garlic, flour, Parmesan cheese, an egg that has been beaten, salt, and pepper should be mixed together in a big basin. After thoroughly combining, mix. The olive oil should be heated in a large skillet over medium heat until it forms a thin layer.
To make a patty, scoop out approximately two spoonful of the zucchini mixture and shape it into a ball. A spatula should be used to slightly flatten the patty after it has been placed in the heated oil. To achieve a golden brown colour and a crisp texture, cook for three to four minutes on each side. The entire zucchini combination should be repeated, and additional oil should be added to the skillet as required.
Prepare the herb-garlic aioli while the fritters are in the process of warming up. Mayonnaise, lemon juice, minced garlic, chopped basil, chopped parsley, salt, and pepper should be mixed together in a small bowl using a whisk until the mixture is smooth and well incorporated. As a dipping sauce, the herb-garlic aioli should be placed on the side and served alongside the zucchini fritters.
Nutrition
- Serving size: 2 fritters with aioli
- Calories: 250
- Total Fat: 18 g
- Saturated Fat: 3 g
- Cholesterol: 45 mg
- Sodium: 700 mg
- Total Carbohydrates: 17 g
- Dietary Fiber: 2 g
- Sugars: 3 g
- Protein: 6 g
Tips
It is essential that you squeeze out as much moisture as you can from the shredded zucchini in order to avoid the fritters becoming flooded with liquid. This will prevent the fritters from sticking together. You have the ability to alter the herbs that are included in the aioli in accordance with your preferences that you have.
You can try adding dill, chives, or cilantro if you want to explore with a different flavour profile from what you’re used to. You may improve the flavour of the fritters by serving them with a squeeze of lemon juice or a sprinkle of more Parmesan cheese. Both of these additions will increase the flavour.
