Table of Contents
  1. Why this recipe works.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other vegetable-forward recipes.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Zucchini Fritters with Pesto Aioli Recipe

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.

Tan plate with cut up zucchini fritter topped with pesto aioli and pieces of torn basil with more zucchini fritters in background.

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.
White marble surface filled with all ingredients needed to make zucchini fritters including zucchini, scallions, mayonnaise, eggs, spices, and more.

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.
  1. 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.
  1. 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.
Stone surface with stoneware bowl filled with pesto aioli with pesto swirled over the top of the surface with spoon resting against bowl.

Frequently asked questions about this recipe.

Can I add other vegetables to this?

Yes, these can be made with a combination of zucchini and carrot or other vegetables. Make sure to check out my recipe for zucchini and sweet corn fritters.

Are there other sauces I can serve with these fritters?

Yes, growing up, ketchup was my favorite. The fritters are really a chameleon and can take on many other flavors. Mix and match to find a sauce that works for you.

What other dishes could I serve with this?

They work as a side dish to a meal or are great served with a salad for a lighter meal. Personally, I love these with fresh tomatoes and grilled chicken.

How long does this recipe keep after making?

The fritters are best served fresh but will last for 7 to 10 days in the refrigerator as leftovers. To reheat them, place them in a dry skillet to crisp and warm through.

Watch how to make this recipe.

YouTube video

More summer dinner recipes

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

Cooked zucchini fritters sitting on wire cooling rack after being browned on the stovetop.

Zucchini Fritters with Pesto Aioli

5 from 8 votes
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.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 fritters

Ingredients

  • 2 cups shredded zucchini
  • 2 large eggs
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • cup minced scallions
  • 1 cup all-purpose flour
  • cup grated Parmesan cheese
  • ¾ tsp baking powder

For the pesto aioli

Instructions
 

  • Slice the zucchini in half lengthwise and remove the seeds with a spoon. Shred the zucchini, measure by lightly packing the shredded zucchini into the measuring cup, and set it aside.
    2 cups shredded zucchini
  • In a medium bowl, whisk the eggs until they are combined. Add the zucchini and stir to combine. Add the black pepper, garlic powder, kosher salt, minced scallion, all-purpose flour, Parmesan cheese, and baking powder. Mix all the ingredients together.
    2 large eggs, ½ tsp black pepper, 1 tsp garlic powder, 1 tsp kosher salt, ⅓ cup minced scallions, 1 cup all-purpose flour, ⅓ cup grated Parmesan cheese, ¾ tsp baking powder
  • Heat 2 tbsp of neutral oil over medium heat in a 12-inch skillet or griddle. Once the oil is hot, scoop 1-ounce (or 2 tbsp) dollops of batter into the skillet. Press the batter out into roughly 3-inch round fritters, leaving at least 1-inch between each fritter. Pan fry the fritters, flipping once until they are golden brown on both sides, 3-4 minutes per side.
  • Once the fritters are finished, place them on a baking rack fitted into a baking sheet. To keep them warm, place them in a 200°F oven between making batches of fritters.
  • To serve, prepare the pesto aioli by stirring together the mayonnaise, pesto, and salt. Serve dollops of sauce with each fritter.
    ¼ cup pesto, ½ cup mayonnaise, ¼ tsp kosher salt

Notes

  • 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.

Nutrition

Serving: 1fritterCalories: 145kcal
Course Lunch
Cuisine American
Difficulty Easy
Method Cooking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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5 Comments

  1. 5 stars
    OMG these were the absolute best. The only change I made was to the aioli, 1/2 mayo 1/2 plain yogurt and squeeze of lemon😘so good. Thank you

  2. 5 stars
    These are excellent! They are good warm or cold and a great way to use up zucchini in a delicious way. Thank you!

  3. 5 stars
    I made the zucchini fritters today for a pot luck. Everyone loved them! I never made them before and I loved them as well. I definitely will be making these again. I have lots of zucchini in my garden and I’m looking for ways to enjoy them besides loaves. My next dish to make this week is the Zucchini Pasta dish it looks really good. Thank you for sharing your kitchen with us!
    I have tried many of your recipes and love the fact I can print off any of them and have them ready in my binder! Thank you Kaleb!