Zucchini Fritters with Pesto Aioli

Perfect as a side or as its own meal, these simple-to-make zucchini fritters are great for the summer. Using an abundantly available vegetable combined with scallions, this crispy dish will quickly become a family favorite. Served with homemade pesto aioli, these fritters give a fried texture an elevated taste.

Why this recipe works.

I just came inside from picking another handful of zucchini. If you have ever grown the vegetable or happen to see it at a market, you may know that it is prolific. That means we have the ability to test and find numerous ways to enjoy it. Cake or quick bread is an easy choice, but sometimes something even quicker is my favorite. My paternal grandma would always make these zucchini fritters, what she called pancakes, in a way I am sure was to make them sound more appealing. The recipe is simple and straightforward forward, producing a perfect side dish to any meal. The pesto sauce is a new addition to grandmas recipe and elevates the simplicity with the perfect finish.

Everything you’ll need to make this recipe.

• Zucchini is easily found when in season, which is the best time to use it. Zucchini often is squeezed of excess water, but that is not needed for this recipe making it even easier.
• Parmesan cheese adds flavor and helps bind the fritters. It is best to use real parmesan cheese and not the powder-bottled type.
• Scallions have a light onion flavor without being overpowering and complement the zucchini.
• Pesto will transform plain mayonnaise into a sauce. Use either store-purchased or homemade. Personally, I love a basil pesto variety.
• Mayonnaise can be either homemade or store-bought. The rich spread creates the perfect base for a sauce when mixed with the pesto. Make sure to check out my recipe for how to make mayonnaise at home.

Here’s how to make this recipe.

1. Prepare the zucchini batter. With a spoon, remove the zucchini center and seeds. Using a shredder, food processor, or grater, shred the zucchini. In a large bowl, beat the eggs. Then add in the shredded zucchini, chopped scallions, black pepper, garlic powder, and salt. Combine until smooth. Add in the flour, Parmesan cheese, and baking powder. Mix until smooth.

2. Fry the fritters. Heat the neutral oil in a pan over medium heat. Once hot, scoop the batter into individual fritters. Lightly press them until flat. Let cook for 3 to 4 minutes per side, or until golden brown. The fritters will need to be cooked in batches, usually 4 fritters at a time in the pan.

3. Prepare the aioli. In a small bowl, combine the mayonnaise and pesto. Add salt to taste. To serve, spread on top of each fritter. If desired, garnish with basil and additional scallions.

These pro tips will make this recipe a success.

• For larger zucchini, remove the center with seeds. It can detract from the flavor and add too much moisture. A smaller-sized zucchini will not necessarily need the seeds removed, but there is no harm in doing so.
• Make sure to properly heat the pan with oil before frying. This prevents sticking and helps the fritters cook properly. Additionally, wait to flip the fritters until they are ready to release from the pan.
• When portioning out the fritters, use a #40 scoop to achieve evenly-sized fritters. The release mechanism on this type of scoop will also push out the batter easily.
• Once cooked, place the fritters on a pan fitted with a rack and place them in the oven at 200°F to keep warm. This allows you to fry them in batches or wait to serve them later.

You’ll love these other vegetable-forward recipes.

• Spring pea salad with crunchy nut topping
• Zucchini and corn fritters
• Roasted carrot soup
• Sungold tomato pasta bake
• Savory roasted squash galette
• Tomato zucchini summer pasta
• Creamed asparagus on toast
• Eggplant parmesan
• Fresh green bean and tomato salad
• Garlic and herb white bean salad
• Chickpea salad sandwich
• Or check out 15 best zucchini recipes for when you have too many