Mini Zucchini Fritters with Lemon-Caper Aioli…I bet you can’t eat just one!
Although peak season is June through late August, there are some regions where zucchini is available year round – and we happen to live in one of those lucky regions! I hope you do, too!
Zucchini multiplies like crazy – making it quite the versatile veg. (Well, technically it’s a fruit – but we treat it like a veg.) From breads to sides, salads to entrees – there’s a plethora of options to meet our every zucchini need. And today those needs show up in the form of crunchy, cheesy, and yes, fried.
Now – I don’t fry often, but when I do – it’s got to be worth it! These mini fritters fit. the. bill. Problem is – once I start eating them – I can’t stop! They’re like potato chips. Sooooo, unless you have the kind of self-restraint that I clearly do not, this may be a problem for you, too. 😉
Mini fritters are an ideal choice for antipasti. Although they’re best when cooked and served immediately, you can also prepare them ahead and keep them warm in a low-temp oven. Let’s go!
INGREDIENTS FOR MINI ZUCCHINI FRITTERS WITH LEMON-CAPER AIOLI:
- eggs
- Italian-style bread crumbs
- flour
- freshly grated Parmesan cheese
- fresh parsley
- zucchini
- salt
- black pepper
- olive oil
- good mayonnaise
- fresh lemon juice
- lemon zest
- garlic
- black pepper
- capers
- fresh parsley
MINI FRITTER INSTRUCTIONS:
- In a large bowl, beat the eggs thoroughly. Add bread crumbs, flour, cheese, and fresh parsley. Mix well. It will form a paste-like batter. Add your zucchini, salt and pepper and mix again.
- Let the mixture rest for about 10 minutes.
- In a medium skillet, heat 2 Tbsp. olive oil over medium heat. With a tablespoon, drop batter into the oil.
- Sauté for 4 to 6 minutes until cooked through and golden brown, turning once. Put on a paper towel-lined plate to drain.
- Add more oil to the pan as needed. Continue cooking the batter until finished.
- Keep warm in a low oven.
- In the meantime, prepare the aioli.
- In a small mixing bowl whisk together: mayonnaise, lemon juice, lemon zest, minced garlic, black pepper, chopped capers and chopped parsley. Set aside.
- When all of the batter is cooked, place mini fritters on a platter and serve with aioli.
Buon Appetito!
MORE ANTIPASTI:
Sun-Dried Tomato, Fennel & Parmesan Biscotti
Mozzarella-Filled Cherry Tomatoes with Balsamic Glaze
Cranberry Pecan Cracker Spread
Sweet Potato Fritters with Sriracha Mayo
Mini Zucchini Fritters with Lemon-Caper Aioli
- Category: Appetizer
Description
Mini Zucchini Fritters with Lemon-Caper Aioli…I bet you can’t eat just one!
Ingredients
- 3 eggs
- 3/4 cup fine dried Italian-style bread crumbs
- 3/4 cup flour
- 1/2 cup freshly grated Parmesan cheese
- 2 Tbsp. fresh Italian parsley, finely chopped
- 3 medium zucchini, coarsely grated (and rung out with a towel to remove all moisture)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 Tbsp. olive oil, divided
- 1 cup good mayonnaise
- 4 Tbsp. fresh lemon juice
- Zest from one lemon
- 2 garlic cloves, minced
- A good grind of black pepper
- 1 Tbsp. capers, chopped
- 2 Tbsp. chopped parsley
Instructions
- In a large bowl, beat eggs thoroughly. Add bread crumbs, flour, cheese, and parsley.
- Mix well to form a paste-like batter.
- Add zucchini, salt and pepper. Mix again.
- Let mixture rest for 10 – 12 minutes.
- In a medium skillet, heat 2 Tbsp. olive oil over medium heat.
- With a tablespoon, drop batter into the oil.
- Sauté for 4 to 6 minutes until cooked through and golden brown, turning once.
- Put on a paper towel to drain.
- Add more oil to the pan as needed. Continue cooking the batter until finished.
- Keep fritters warm in a low oven.
- In the meantime, prepare the aioli.
- In a small mixing bowl whisk together: mayonnaise, lemon juice, lemon zest, minced garlic, black pepper, chopped capers and chopped parsley. Set aside.
- Place fritters on a serving platter and serve with aioli.
Ciao!
I definitely wouldn’t be able to stop eating these fritters either Annie! They look so perfectly thin and crispy! And that lemon aioli is a great addition to the recipe!
The perfect little bite! Thanks, Leanne!
I’ve made so many variations of zucchini fritters or pancakes over the years, and never tire of them. But I never think to make them small. Maybe because I’m not a dainty person! I just make them as a side dish. But with this aioli? Perfection.
Thanks, Mimi!! Me dainty? No way! I just think mini things are so cute! hahaha! 😉 🙂
We all love fritters! We’ve still got a few zucchini left from the garden, and this looks like a great use for them. An easy way to get some veggies into those kids of mine too 😉
The kiddos will love them! 🙂
I love fritters and these look perfect! I could honestly have them for any meal and be quite happy! Delicious with that aioli too!! Have a wonderful week, my friend 🙂 XO
I really can’t be trusted around a plate of zucchini fritters! 🙂 Thanks, Dawn!! XO
Such a delicious way to use zucchini and I’m loving that lemon aioli! Putting these on the menu asap 🙂
Can’t beat a good fritter! Thanks, Jennifer!
I LOVE fritters Annie. And what a perfect way to use up all of the last zucchini. And that lemon caper aioli sounds just delicious!
Thanks, Mary Ann! The perfect way to use it up! Such a treat! 🙂
What is the white substance on the top of the fritters?
Hi Jonathan, that is grated Parm.
Ohhh I love fritters! Any kind of fritters and these look fantastic! What a great way to use up all this summer zucchini!
Annie,
One of the best ways to use up all that zucchini, right?! Fritters are too good!
Thanks for stopping by!
Annie